Chicken Curry Potpie

cooking.nytimes.com

dsanthany

subheading: FOR THE BUTTERMILK BISCUITS:

3 ½ cups all-purpose flour, or as needed

2 teaspoons kosher salt

3 ½ teaspoons baking powder

11 tablespoons very cold unsalted butter, cut into 1-inch cubes

1 ¼ cups buttermilk

subheading: FOR THE CHICKEN CURRY:

2 tablespoons canola oil

2 ½ pounds bone-in chicken thighs, skin removed

¼ cup Madras curry powder

2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed

3 white onions, cut into ¾-inch dice

½ to ¾ cup fish sauce

4 large carrots, peeled and cut into ¾-inch dice

3 large Yukon Gold or baking potatoes, peeled and cut into ¾-inch dice

1 ¼ cups coconut milk

Directions at cooking.nytimes.com

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