Imported from the web

Chicken Pot Pie with Biscuits

Name: Chicken Pot Pie with Biscuits
Prep time: 60 min
Cook time: 40 min
Total time: 110 min
Yield: 9 servings
Cuisine: American
Ingredients: 3 lb skinless boneless chicken thighs; 1 tsp table salt (For cooking the chicken); 4 cup water (Add more if needed to cover the chicken); 6 tbsp unsalted butter (For the filling); 0.25 cup all-purpose flour (For the filling sauce); 0.5 tsp table salt (For the filling sauce); 2.5 cup chicken stock (For the filling sauce); 1.25 cup milk or half-and-half (Use 1 1/4 to 1 1/2 cups total; additional amount may be added to adjust sauce thickness); 1.5 cup frozen peas and carrots (Thawed); 1.5 cup frozen small white onions (Thawed); 0.5 tsp table salt (For the filling, or to taste); 0.25 tsp ground black pepper (Coarsely ground); 0.25 tsp dried thyme; 2 tbsp dry sherry or dry vermouth (Optional, for enhanced flavor); 4 cup all-purpose flour (For the biscuits); 4 tsp baking powder (For the biscuits); 1 tsp table salt (For the biscuits); 8 tbsp unsalted butter (Cold and cut into pats; for the biscuits); 1.333 cup milk or half-and-half (Cold; use 1 1/3 to 1 1/2 cups total, adding the remaining amount only if the dough seems dry)

Recipe by Sue Gray

Imported by Starr2 on SeeMeCook

A family-sized chicken pot pie made with tender poached chicken, peas, carrots, and onions in a creamy sauce, topped with buttery homemade biscuits. The biscuits are shaped by hand and baked until golden while the filling bubbles underneath.

9 servings110 minAmerican

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Ingredients

3 lb skinless boneless chicken thighs
1 tsp table salt (For cooking the chicken)
4 cup water (Add more if needed to cover the chicken)
6 tbsp unsalted butter (For the filling)
0.25 cup all-purpose flour (For the filling sauce)
0.5 tsp table salt (For the filling sauce)
2.5 cup chicken stock (For the filling sauce)
1.25 cup milk or half-and-half (Use 1 1/4 to 1 1/2 cups total; additional amount may be added to adjust sauce thickness)
1.5 cup frozen peas and carrots (Thawed)
1.5 cup frozen small white onions (Thawed)
0.5 tsp table salt (For the filling, or to taste)
0.25 tsp ground black pepper (Coarsely ground)
0.25 tsp dried thyme
2 tbsp dry sherry or dry vermouth (Optional, for enhanced flavor)
4 cup all-purpose flour (For the biscuits)
4 tsp baking powder (For the biscuits)
1 tsp table salt (For the biscuits)
8 tbsp unsalted butter (Cold and cut into pats; for the biscuits)
1.333 cup milk or half-and-half (Cold; use 1 1/3 to 1 1/2 cups total, adding the remaining amount only if the dough seems dry)

Steps

1
Place the chicken thighs and 1 teaspoon salt in a deep saucepan.
2
Add the water; it should cover the meat, so add more water if necessary. Bring to a boil, reduce the heat to low, and cover.
3
Simmer the chicken for 10 minutes. Turn off the heat, leave the pan covered, and let the chicken rest for 35 minutes, until cooked through.
4
Remove the chicken from the pot and spread it on a platter to cool.
5
Preheat the oven to 450°F (232°C). Lightly grease a 2- to 3-quart casserole dish, a 9- by 13-inch baking pan, or an equivalent dish.
6
While the oven preheats, melt the butter for the filling in a pan over medium heat.
7
Add the filling flour and 1/2 teaspoon salt to the melted butter and stir to combine.
8
Gradually pour in the chicken stock while whisking constantly. Cook and stir over medium heat until the sauce comes to a boil, then reduce the heat and simmer for 5 minutes.
9
While the sauce simmers, remove any skin or fat from the cooled chicken and tear the meat into 1-inch pieces.
10
Add 1 1/4 cups of the milk or half-and-half, the chicken, peas and carrots, onions, 1/2 teaspoon salt or salt to taste, black pepper, thyme, and the optional sherry or vermouth to the sauce. Stir to combine.
11
Add more milk or half-and-half if desired until the sauce reaches the thickness you prefer, remembering that it will thicken as the pie cooks.
12
Bring the filling to a simmer, then spoon it into the prepared baking dish. Place the dish in the oven and let it cook while you prepare the biscuits.
13
For the biscuits, whisk the biscuit flour, baking powder, and salt together in a medium bowl.
14
Work the cold butter into the dry ingredients with a pastry fork, pastry blender, your fingers, or a mixer until the mixture is crumbly.
15
Add 1 1/3 cups of the cold milk or half-and-half all at once and stir quickly to make a cohesive dough. If the dough seems too dry, add the remaining milk.
16
Turn the dough onto a well-floured work surface and knead it a few times, just until smooth.
17
Roll and pat the dough to about 3/4 inch thick. Cut it into about 10 circles, squares, or another shape of your choice.
18
Remove the pan from the oven and place the biscuits on top of the meat and vegetables, gently pressing them down slightly.
19
Bake for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbly. Check that the biscuits are cooked inside. If they are not, or the filling is not hot enough, tent the pan with aluminum foil and bake for an additional 10 to 15 minutes, until the biscuits are cooked through and the filling is hot.
20
Remove the pot pie from the oven and let it cool for 10 minutes before serving.
21
Store leftovers covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

The structured recipe lists milk or half-and-half in ranges. The filling uses 1 1/4 cups initially, with more added if desired; the biscuit dough uses 1 1/3 cups initially, with the remainder added only if needed. Individual pies can be made in oven-safe ramekins; use one or two biscuits per serving because the biscuits expand while baking.