Chicken Pot Pie with Buttermilk Biscuit Topping

seriouseats.com

Collin D

subheading: For the Chicken:

2 quarts (1.9L) homemade or store-bought low-sodium chicken stock

4 ½ pounds (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

1 large onion, diced (about 8 ounces; 2 cups; 225g)

2 large carrots, diced (about 8 ounces; 1 ⅓ cups; 225g)

2 large celery ribs, diced (about 5 ounces; ¾ cup; 140g)

2 medium garlic cloves, crushed

2 sprigs thyme

1 sprig flat-leaf parsley

1 sprig rosemary

1 bay leaf

subheading: For the Filling:

½ ounce gelatin (4 ½ teaspoons; 15g)

¼ cup (55ml) reserved chicken stock, cooled

4 ounces unsalted butter (8 tablespoons; 115g)

4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)

1 medium onion, diced (about 7 ounces; 1 ⅔ cups; 200g)

1 large carrot, diced (4 ounces; ¾ cup; 115g)

1 large celery rib, diced (4 ounces; ¾ cup; 115g)

½ cup (115ml) dry white wine

1 quart (900ml) reserved chicken stock

5 ounces frozen peas (1 heaping cup; 140g)

3 ounces drained and diced pimento peppers (½ cup; 85g), or more to taste (see note)

1 ¾ teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ ounce fresh thyme leaves (about 1 teaspoon; 7g)

1 teaspoon (5g) freshly ground black pepper, or more to taste

1 ½ teaspoons (7ml) Worcestershire sauce

28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste

subheading: For the Biscuit Topping:

9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)

1 ounce sugar (about 2 tablespoons; 30g)

1 tablespoon baking powder

1 ½ teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

8 ounces cold unsalted butter (16 tablespoons; 230g), cut into ½-inch cubes

8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer