Chicken Biscuit Pot Pie
A quick-to-prepare chicken pie containing a filling of chicken, onion, carrots, and peas, topped with a layer of crispy biscuits.
Ingredients
carrots (peeled, cut into 1-inch (2.5 cm) slices, about 6 oz (175 g))
4
heavy cream
approx 0.5 cup
salt and freshly ground black pepper
to taste
chicken thighs (skinless, boneless, trimmed of fat, cut into 1.5-inch (4 cm) chunks)
1.5 lb (700 g)
water
1 quart (1 L)
fresh Italian parsley
2 large sprigs
bay leaf
1 small
fresh thyme (or approx 0.5 tsp dried thyme leaves, tied in a piece of muslin)
1 sprig
mushrooms (sliced, approx 0.25-inch (6 mm) thick, sautéed in 2 tbsp butter until liquid evaporates)
0.5 lb (225 g)
onion (medium, peeled, halved, cut into 1-inch (2.5 cm) dice, about 6 oz (175 g))
1
frozen peas
1 cup
all-purpose flour (measured by scooping dry measuring cup and leveling)
3 cup
baking powder
3 tsp
salt (for biscuit dough)
approx 1.5 tsp
cold unsalted butter (cut into 12 pieces)
10 tbsp (1.25)
milk or buttermilk
approx 1.5 cup
Instructions
1
Cook the Chicken
In a large pot or enameled cast iron pot, combine chicken, water, salt, parsley, bay leaf, and thyme. Heat over medium heat until it reaches a gentle simmer, skimming off any foam that rises occasionally. Reduce to low heat and simmer until the chicken is tender, about 30 minutes. Add onion and carrots in the last 10 minutes of cooking (you may need to turn up the heat after adding vegetables to bring the liquid back to a gentle simmer).
2
Separate Chicken and Broth
Once the chicken and vegetables are cooked, place a colander over a bowl and pour the contents of the pot into it, reserving the broth. Transfer the solid ingredients to a baking dish and let the chicken and vegetables cool for a few minutes.
3
Make the Sauce
Pour the reserved broth back into a pot and heat over medium heat. Bring to a boil, then reduce to low heat and simmer until reduced to about 3 cups. Add heavy cream and continue to simmer until reduced to 2 to 3 cups. Taste and season with salt and pepper.
4
Preheat Oven
After adding the cream to the broth, place a rack in the middle of the oven and preheat to 375°F (190°C).
5
Fill the Baking Dish
Remove parsley sprigs, bay leaf, and thyme from the chicken and vegetable mixture, then top with peas. Pour the sauce over the top and smooth it out with a rubber spatula.
6
Make Biscuit Topping
In a food processor fitted with a metal blade, combine flour, baking powder, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add milk and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured work surface. Pat the dough and fold it 2 to 3 times to make it smoother. Pat the dough into a 9x13 inch (23x33 cm) rectangle. Cut into 12 equal pieces. Gently press each piece into a 3-inch (7.5 cm) round. Place the rounds on top of the chicken filling. The pie can be covered and refrigerated for up to one day before baking.
7
Bake
Bake the pie until the biscuit topping is cooked through and nicely browned, and the filling is bubbling, about 25 minutes. Transfer the pie to a wire rack to cool slightly, then serve immediately.
