Herbed Chicken Pot Pie with Biscuits

• porce: 4-6

Ingredience

BISCUITS

2 cups (240 grams) all-purpose flour, plus more for shaping

1 tablespoon baking powder

1 tablespoon sugar

½ teaspoon fine sea salt

6 tablespoons (85 grams) cold unsalted butter, plus 1 tablespoon melted, for brushing

¾ cup (170 grams) whole milk

FILLING

4 tablespoons unsalted butter

1 small yellow onion, diced

2 medium garlic cloves, minced

1 tablespoon chopped fresh sage

3 fresh thyme sprigs

1 bay leaf

2 medium carrots, peeled and diced

2 celery stalks, diced

½ cup whole milk

3 tablespoons cornstarch

1½ cups chicken stock, homemade or store-bought

4 cups shredded cooked chicken (dark and white meat)

1 cup frozen peas

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

Pokyny

1. Make the Biscuits: In a medium bowl, combine the flour, baking powder, sugar, and salt. Using the largest holes of a box grater, grate the cold butter into the bowl and work it into the dry mix with your hands until it has the texture of coarse sand. Add the milk and stir gently with a fork just until the mixture comes together into a wet dough.

2. Line a baking sheet with parchment paper. Turn the dough out onto a clean, lightly floured counter. Gently press it out with your hands into a rectangle about 1 inch thick. Fold into thirds like a letter and gently press it into a 1-inch-thick rectangle again. Using a 2- to 3-inch round biscuit cutter (or a glass), cut 6 to 8 biscuits, placing them as close together as possible on the lined baking sheet. Press scraps together, reroll into a 1-inch-thick sheet (chill if soft), and cut more biscuits if possible. Refrigerate biscuits while making the filling.

3. Preheat oven to 450°F.

4. Make the Filling: In a large Dutch oven or heavy-bottomed ovenproof pot, melt 4 tablespoons butter over medium heat. Add onion, garlic, sage, thyme, and bay leaf. Sauté, stirring regularly, until onion is translucent and fragrant (about 4 to 5 minutes). Add carrots and celery and sauté another 5 minutes.

5. In a small cup, whisk together milk and cornstarch until smooth.

6. Add chicken stock to the pot and bring to a simmer. Once simmering, stir in the cornstarch mixture and bring to a boil. Stir until mixture thickens (a few minutes). Add chicken, peas, salt, and pepper. Mix until evenly distributed. Taste and adjust seasoning as needed. Remove bay leaf.

7. Take biscuits from fridge and arrange on top of the filling, or bake separately. Brush with melted butter. Bake until the filling is hot and bubbling and biscuits are golden (15 to 20 minutes).

8. Serve immediately in bowls, topping each with one or two biscuits.

Poznámky

One 3-pound whole roasted chicken (or rotisserie chicken) yields 4 cups shredded meat. You can also poach:

3 medium boneless, skinless chicken breasts

or 5 to 6 boneless, skinless thighs

Poach in simmering salted water until cooked through (15 min for breasts, 12 min for thighs). Leftover turkey works too!