I like chicken pot pie with a biscuit crust as I’m less fond of puff pastry. This recipe is fairly simple and tastes delish!
First, I make the dough and let it rest.
Biscuit Crust Dough
2 1/2 cups of all purpose flour
1 stick of butter
1 tbsp of salt
1/2 tbsp of Thyme (you could also add sage, garlic, finely chopped onions, even shaved carrots)
1 cup of milk or enough to make it into a tender dough.
Knead it quickly then toss it not the fridge for an hour or so, covered with a towel.
5 chicken thighs OR 3 chicken thighs and 2 breasts (about 4 cups of chicken)
Lightly sprinkle flour or cornstarch over the entire amount of chicken and set aside.
1 onion – chopped roughly
2 cloves of garlic – chopped somewhat finely
1 cup of white wine
4 carrots – parboil them in
4 cups of chicken broth
2 cups of peas (frozen works the best or fresh – never canned)
1 Tbsp of thyme
1 Tsp of sage
1/4 cup of parsley
1 stick of butter (divided into 2)
1/3 cup of flour
1 tbsp of salt or 2 – Taste it! Always taste 🙂
1 cup of milk
2 tbsp of black pepper
1/2 tsp of nutmeg
1 egg yolk and 3 tbsp of milk or cream
Sauté the onions and garlic in 1/2 a stick of butter, add the chicken slowly on medium heat. Cook the chicken through – it will get glossy. Toss in the wine, and cook for about 5 minutes. Add the carrots and peas, mix well. Add the thyme, sage and parsley. Mix and cook for another 5 minutes.
In a separate pan, melt the other 1/2 stick of butter over medium heat. Add the flour and stir it for 3-4 minutes making sure the flour and butter are cooked. It will start to look dry and change color to a light brown. Add the salt. Then slowly add the milk and stir with a whisk Once the milk is added stir it constantly as it thickens. Add the pepper and nutmeg. Then add about 2 to 3 cups of chicken stock (the one you boiled the carrots in). The sauce should look milky but not too thin, and not pasty. Add this to the chicken and vegetables. Mix well.
Take dough from the fridge and roll it out in a circle that will cover a round baking dish. Butter the bottom of the dish then add the chicken mixture. Place the biscuit dough on top of the filling. Then paint on some of the egg yolk mixture. Bake at 375 until the crust is brown.
Notice every layer has some flavor. The thyme is in the biscuit dough, carrots help flavor the broth. Layer flavors in makes a dish more robust and complex and also kicks up the flavor quotient. Good luck!!
I paired mine with a nice romaine salad with fresh tomatoes, salt, pepper, oil, vinegar, and minced garlic.
Try this recipe and share the end result online! Tag me on Instagram: @robert_thelanguagechef, or Facebook and Twitter: @thelanguagechef.