Biscuit Chicken Pot Pie for #ImprovCooking
- Preheat oven to 425 degrees.
- In a medium mixing bowl, combine the flour, baking powder, sugar, and salt for the biscuits. Whisk to combine. Use a pastry cutter to blend the butter into the flour mixture, until it resembles coarse sand. Stir the buttermilk in with a form until dough comes together. Lightly flour the counter and a rolling pin. Roll out to about 1/2" thick (about shape / size of your dutch oven / pot). Use the envelope folding method to fold it back and forth about 3 times, before rolling out a final time. Cut into 2-3" biscuits (whichever size you want that will fit the pot you're using.)
- In a 5-quart dutch oven, add the butter and melt. Add the vegetables, and saute about 5 minutes stirring occasionally. Season with a sprinkling of salt, pepper, and the teaspoon of dried thyme. When the vegetables are softening / browning lightly, stir in the flour until it absorbs. Stir in the wine and let it simmer and thicken slightly
- Slowly whisk in the chicken broth and milk until well blended and creamy (should look like a creamy soup at this point). Add in the teaspoon of salt and half teaspoon black pepper. Bring to a low simmer as you add in the frozen peas and cooked chicken. Stir to combine.
- Taste and adjust seasonings to your personal preference (more salt, pepper, a splash of lemon juice, more thyme, some rosemary, garlic powder, etc.)
- Turn the heat off on the stove and arrange the biscuits over the top. Brush biscuits with a little butter or milk before baking for extra browning.
- Place the pot in the oven and bake 25-30 minutes, until biscuits are golden brown and mixture is bubbling. Allow to cool and set about 10-15 minutes before serving.
* I like to use the crock pot with pickle juice covering the bottom and cook bone in thighs or chicken breasts for about 4 hours on high until the meat is fall apart tender, then use tongs to pull meat off the bone and discard skin / bones if needed. You can do this a day or two in advance and keep the meat in a tupperware in the refrigerator until ready to use. (Pickle juice might sound weird - but it adds great moisture and flavor!)