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STARLITE BUTTERMILK CHICKEN POT PIE
Lauren Dealto | Director of Events | Raleigh Embassy Suites
My grandmother, Hazel Keck, opened the Starlite Grill in Burlington, NC in 1949, and for nearly three decades it was a community staple. Hazel was the epitome of a Southern home cook. She believed in two things: never skimp on flavor, and “a little fatback and buttermilk never hurt anybody.” No matter how closely my family follows the recipe today, it never quite tastes like Hazel's version – maybe Atrium Chefs will have better luck with it!
Ingredients
4 tbsp Butter 1 Small Onion, diced
2 Carrots Peeled, diced 2 Celery Stalks, diced 4 Garlic Cloves, minced .33 cup All Purpose Flour 2 cups Chicken Broth 3 cups Buttermilk 1 cup Cooked Chicken -Bone In/Skin On, shredded 1 cup Frozen Peas 2 tsp Salt .5 tsp Pepper .5 tsp Dried Thyme
Crust
2 cups Al Purpose Flour 1 tbsp Baking Powder 1 tsp Salt .5 tsp Baking Soda .5 cup Cold Butter, cubed .75 cup Cold Buttermilk
Instructions
1.Preheat the oven to 400°F. 2.Make the filling: Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic. 3.Sprinkle flour over the veggies, stir to coat, and cook for 1–2 minutes. 4.Slowly whisk in chicken broth, then buttermilk, until thick and creamy. Add shredded chicken, peas, salt, pepper, and thyme. Simmer for 2–3 minutes, then remove from heat. Don't forget to fold in the LOVE! 5.Make the biscuit crust: In a bowl, whisk together flour, baking powder, salt, and baking soda. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until the dough comes together. 6.Spread the filling in a greased 9-inch pie dish. Drop spoonfuls of biscuit dough over the top (or roll out for a full crust if preferred). 7.Brush biscuits with melted butter before baking. Bake for 25–30 minutes, until biscuits are golden and the filling is bubbling. 8.Garnish with parsley or dried thyme leaves. Let sit for 5–10 minutes before serving.
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