My family loves chicken pot pie. We have a deli in the neighborhood that makes the best chicken pot pie, but sadly it’s ridiculously expensive. I occasionally make it at home when there’s chicken left over from a roasted chicken, but I confess, the recipe is from the Bisquick box and I use frozen vegetables. While looking through another too long ignored cookbook, The Modern Baker by Nick Malgieri, I came across his seemingly simple biscuit topped chicken pot pie. The biscuit topping gives me an opportunity to use my new toy too – a Cuisinart Elite! This recipe makes a generous 9x13x2 inch baking dish full of yumminess!
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- 1 qt water
- 1 tsp salt
- large spring flat leaf parsley
- 1 small bat leaf
- 1 spring fresh thyme
- 1 med. onion, peeled halved and diced (1 in. dice)
- 4 large carrots, peeled and cut into 1/2″ slices
- 1/2 c whipping cream
- salt and pepper
- 1 c frozen peas
- 3 c all purpose flour
- 3 tsp baking powder
- 1 1/2 tsp salt
- 10 T cold unsalted butter, cut into 12 pieces
- 1 1/4 c milk or buttermilk
First cook the chicken, and most of this recipe can be done in advance. Combine the water, salt, parsley, thyme and bay leaf in a large saucepan over medium heat, bring to simmer, skimming any foam that rises. Lower the heat and let the chicken cook until tender, about 30 minutes. During the last 10 minutes of cooking, add the onions and carrots. It may stop simmering due to the onions and carrots, just raise the heat for a few minutes to bring it back to a simmer.
Put a strainer over a bowl and pour in the contents of the saucepan, reserving the broth. Empty the strainer into a 9x13x2 baking dish and let cool for a few minutes.
NOTE: I have a TERRIBLE habit of forgetting the bowl under the strainer! DON’T DO THIS!!
Pour the broth back into the saucepan or medium heat. Bring broth to a boil, reduce heat to a simmer, and simmer until reduced to about 3 cups. Add the cream and continue reducing to 2 1/2 to 3 cups. Taste and add salt and pepper as needed. When you add the cream in, preheat the oven to 375.
NOTE: My cream sauce seemed a little loose. I don’t think I let it reduce enough. It thickened a little after sitting, but I think it should have reduced a little more after I added the cream.
Now that the chicken is cooled, remove the parsley, bay leaf and thyme. Scatter frozen peas on top. Pour the sauce over the top.
Time to make the biscuits, and they’re made in a food processor. Combine the flour, baking powder and salt in the bowl of your food processor that’s fitted with the metal blade. Add the butter and pulse until it’s mixed in finely. Add the milk or buttermilk and pulse until the dough just starts to come together. Turn the bowl over onto a floured board. pRess dough together and fold over itself 2 or 3 times to make a smooth dough. Press the dough into a 9×13″ rectangle and cut into 12 equal pieces. Pat each piece into a 3 inch disk. Place disks over filling.
NOTE: You can cover the dish now and refrigerate for up to a day. If you do, preheat the oven for an hour before putting the pie in.
Bake for about 25 minutes. The biscuits should be golden and the filling bubbling. Let sit for a few minutes when you take it out of the oven to cool slightly.
This recipe is FANTASTIC! So easy to put together. The biscuits are really good. My family kept going back for more.
NOTES FOR NEXT TIME:
- Make and put right into oven. I made this early and covered it and let it sit until I was ready to bake it.
- The biscuits seemed a little smooth compared to the photo in the book.
- More peas! You can add potatoes already cooked, or mushrooms sautéed in butter. I may add the mushrooms next time.