Chicken Pot Pie With Biscuit Topping
Updated May 30, 2024
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cups chicken stock
- 1tablespoon black peppercorns
- 4sprigs thyme
- 2sprigs rosemary
- 3cloves garlic, crushed
- 1bay leaf
- Salt to taste
- 2chicken breasts, split
- 4chicken legs
- 4chicken thighs
- 4small carrots, peeled and chopped coarse
- 2small sweet potatoes, peeled and chopped coarse
- 1medium-size leek, sliced and rinsed
- 4small parsnips, peeled and chopped coarse
- 2ribs celery, chopped coarse
- 1fennel bulb, chopped coarse
- 4tablespoons butter
- 3tablespoons flour
- ¼teaspoon chili powder
- ¼teaspoon cayenne
- Soy sauce to taste
- Tabasco to taste
- Freshly ground pepper to taste
- 2½cups flour
- 2½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½cup unsalted butter, melted
- ⅔cup buttermilk
For the Filling
For the Biscuit Topping
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Preparation
- Step 1
Put the chicken stock in a large pot and add the peppercorns, thyme, rosemary, garlic, and bay leaf. Add salt if using unsalted chicken stock. Bring to a boil.
- Step 2
Add the chicken pieces and lower the heat, simmering the chicken for about 25 minutes, until it is tender and comes easily off the bone. The legs may take longer to cook than the breasts. Remove the chicken from the liquid and set aside to cool.
- Step 3
Strain the stock through a fine strainer, then return to the pot and put over high heat. When the stock is boiling, add the carrots, sweet potatoes and leek and cook for five minutes. Then add the parsnips, celery and fennel. Return to a full boil and cook for a minute.
- Step 4
Remove the vegetables by passing the stock again through a strainer. Return the stock to the pot and simmer.
- Step 5
Remove the cooled chicken from the bones, tearing into bite-sized pieces and discarding the skin. Put the chicken and vegetables in a large overproof casserole and set aside.
- Step 6
Melt the butter in a small pan. When it starts to foam, add the flour, chili powder and cayenne and cook for several minutes, stirring constantly. Then, slowly, add one cup of the hot chicken stock. Add to the rest of the chicken stock and bring to a boil. Season with soy sauce, Tabasco, pepper and salt, taking into consideration that the flavors will soften when added to the chicken and vegetables.
- Step 7
Add the sauce to the vegetables and chicken, generously covering. At this point, the casserole can be refrigerated for up to 24 hours.
- Step 8
Preheat the oven to 425 degrees. Put the casserole in the oven while you make the biscuit topping.
- Step 9
To make the topping, mix the flour, baking powder, baking soda and salt, then add melted butter. Mix with fingers. Add buttermilk, continuing to mix the ingredients by hand. Make eight ball-shaped biscuits, then flatten slightly.
- Step 10
Remove casserole from the oven. Place the biscuits around the top of the surface of the casserole. Bake until biscuits are golden brown, about 25 minutes.
Private Notes
Comments
Only made the biscuit topping, with my own filling, and it was superb. Quick & easy.
Only made the biscuit topping, with my own filling, and it was superb. Quick & easy.
gorgeous! I made this yesterday and it was delicious. The process included making the stock so it took a while- I cooked the chicken carcass for the broth using the NYT recipe for five hours. One note would be that the potatoes- I used russet- did not cook enough in the combined boiling and oven time. I'd cook this type of potato longer, perhaps 40 min, and add the biscuit dough at the appropriate time.
This is truly delicious with the variety of vegetables. I followed the recipe exactly, and I had far too much filling. I ended up with two large pies. Next time I would use half as much chicken and vegetables, and it would be more manageable in both quantity and time.
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