Easier Chicken Pot Pie with Biscuits
Skip the tedious pastry crust and drop buttery biscuits right onto a rich, scratch-made chicken filling. Comfort food without the fuss.
Prep: 30 minutesCook: 55 minutesServes 6
Filling
| Item | Quantity |
|---|---|
| Boneless Skinless Chicken Thighs | 650g (1.43 lb) |
| Kosher Salt— to taste | 1 tsp |
| Neutral Oil— about 2 tablespoons | 30g (2 tbsp) |
| White Onion— small dice | 200g (1 1/3 cup) |
| Celery— small dice | 100g (3/4 cup) |
| Carrot— small dice | 100g (3/4 cup) |
| Garlic— minced | 10g (2 clove) |
| Leek— white and light green only, small dice | 60g (1/2 cup) |
| Fennel— cored, small dice | 60g (1/2 cup) |
| Unsalted Butter | 75g |
| All-Purpose Flour | 75g |
| Poultry Seasoning | 1/2 tsp |
| Dry White Wine | 75g (1/3 cup) |
| Chicken Stock | 750g (3 1/8 cup) |
| Better Than Bouillon Chicken | 10g (2 tsp) |
| Heavy Cream | 75g (1/3 cup) |
| Frozen Peas | 150g (1 cup) |
Steps
- Preheat the oven to 425°F. Season the chicken with salt. Roast on a rack set in a sheet tray for 20 to 25 minutes to about 175°F.
- While the chicken roasts, dice the onion, celery, carrot, leek and fennel. Mince the garlic and keep it separate.
- Heat the neutral oil in a 12 inch cast iron over medium heat. Sweat the vegetables with a strong pinch of salt for 6 to 8 minutes without browning. Add the garlic and cook 2 more minutes.
- Stir in the 75g butter until melted, then add the 75g flour and poultry seasoning. Cook, stirring for 1 minute.
- Deglaze with the white wine and stir for 1 to 2 minutes.
- Add the chicken stock and Better Than Bouillon while stirring. Bring to a simmer, then drop to medium low and cook 3 to 4 minutes while scraping the bottom and corners.
- Rest the chicken for 5 minutes and drop the oven temperature to 400°F. Shred the chicken then run a knife through it.
- Off heat, stir in the shredded chicken, heavy cream, and frozen peas. Taste and adjust salt. Let cool while you make the biscuits.
Biscuits
| Item | Quantity |
|---|---|
| Unsalted Butter— diced, frozen | 220g (~2 stick) |
| All-Purpose Flour | 275g (2 1/4 cup) |
| Sugar | 20g (1 tbsp) |
| Baking Soda | 1 tsp |
| Baking Powder | 12g (3 tsp) |
| Kosher Salt | 8g (1 1/2 tsp) |
| Buttermilk— cold | 250g (1 cup) |
Steps
- Pulse the 275g flour, sugar, baking soda, baking powder and salt in a food processor. Add the frozen butter and pulse in short bursts about 20 times until it is in lentil-sized pieces.
- Transfer to a bowl, add the buttermilk and stir into a shaggy dough.
- Drop about 15 to 16 equal portions onto the filling, starting around the outside edge and working in.
- Set the skillet on a sheet tray and bake at 400°F for 25 to 30 minutes until deeply golden brown.
- Rest for 10 minutes before serving.
dinnercomfort-foodbakedchickenbrian-lagerstromamericanskillet