Original video by @BrianLagerstrom — all credit to the creator.

Drop Biscuit Chicken Pot Pie

Name: Drop Biscuit Chicken Pot Pie
Cuisine: American
Ingredients: 650 g boneless skinless chicken thighs; kosher salt; 2 tbsp neutral oil (about); 200 g onion (small dice); 100 g celery (small dice); 100 g carrot (small dice); 10 g garlic (minced); 60 g leek (white and light green parts only, small dice); 60 g fennel (cored, small dice); 75 g unsalted butter; 75 g all-purpose flour; 1 g poultry seasoning; 75 g dry white wine; 750 g chicken stock; 10 g Better Than Bouillon chicken base; 75 g heavy cream; 150 g frozen peas; 220 g unsalted butter (diced into 1/2-inch cubes, frozen); 275 g all-purpose flour; 20 g sugar; 5 g baking soda; 12 g baking powder; 8 g kosher salt; 250 g cold buttermilk

A faster skillet chicken pot pie: roasted, shredded chicken thighs in a creamy vegetable gravy with leek, fennel and peas, topped with flaky buttermilk drop biscuits baked until deep golden brown.

Americanchicken pot piebiscuitscast ironcomfort foodchicken thighs

Ingredients

Filling

650 gboneless skinless chicken thighs
—kosher salt
2 tbspneutral oil · about
200 gonion · small dice
100 gcelery · small dice
100 gcarrot · small dice
10 ggarlic · minced
60 gleek · white and light green parts only, small dice
60 gfennel · cored, small dice
75 gunsalted butter
75 gall-purpose flour
1 gpoultry seasoning
75 gdry white wine
750 gchicken stock
10 gBetter Than Bouillon chicken base
75 gheavy cream
150 gfrozen peas

For the Biscuits

220 gunsalted butter · diced into 1/2-inch cubes, frozen
275 gall-purpose flour
20 gsugar
5 gbaking soda
12 gbaking powder
8 gkosher salt
250 gcold buttermilk

Steps

1
Dice 220g butter into 1/2-inch cubes and freeze.
2
Preheat the oven to 425°F. Season the chicken with salt and roast on a rack set in a sheet tray for 20 to 25 minutes, to about 175°F.
3
While the chicken roasts, dice the onion, celery, carrot, leek and fennel. Mince the garlic and keep it separate.
4
Heat the neutral oil in a 12-inch cast iron skillet 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.
5
Stir in 75g butter until melted, then add 75g flour and the poultry seasoning. Cook, stirring, for 1 minute.
6
Deglaze with the white wine and stir for 1 to 2 minutes.
7
Add the stock and Better Than Bouillon while stirring. Bring to a simmer, then drop to medium-low and cook 3 to 4 minutes, scraping the bottom and corners.
8
Rest the chicken 5 minutes and drop the oven to 400°F. Shred the chicken, then run a knife through it.
9
Off the heat, stir in the chicken, cream and peas. Taste and adjust salt. Let cool while you make the biscuits.
10
Pulse 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's in lentil-sized pieces.
11
Transfer to a bowl, add the buttermilk and stir into a shaggy dough.
12
Drop about 15 to 16 equal portions of dough over the filling, starting around the outside edge and working in.
13
Set the skillet on a sheet tray and bake at 400°F for 25 to 30 minutes, until deeply golden brown.
14
Rest 10 minutes before serving.

Creator's notes

Detailed recipe with volumetric (cups/tbsp) conversions is on the creator's blog.

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