45 minutes
Transform your classic chicken pot pie by baking fluffy homemade biscuits separately and serving them atop a creamy chicken filling. This method saves time and adds a delightful twist to the traditional one-pot dish.
teaspoons
teaspoons
teaspoons
cups
Boneless, Skinless Chicken Breasts, pat dry, season with salt and pepper
0 lb
tablespoons
Medium Onion, minced
cups
Celery Rib, sliced thinly
each
cups
Low-Sodium Chicken Broth
cups
Fresh Thyme Leaves, minced
teaspoons
Frozen Peas and Carrots, thawed
cups
1. Bake Biscuits
Oven Setup: Position a rack in the upper-middle of the oven and preheat to 450°F. Dough Formation: In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in heavy cream with a wooden spoon until dough forms, which should take around 30 seconds. Knead and Shape: On a floured surface, knead dough briefly until smooth, roughly 30 seconds. Shape into a 3/4-inch-thick circle. Cut into rounds with a 2 1/2-inch biscuit cutter or divide into 8 wedges. Baking Biscuits: Arrange biscuits on a parchment-lined baking sheet and bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
2. Prepare Chicken Filling
Chicken Prep: Pat chicken dry and season with salt and pepper. In a 12-inch skillet, melt 2 tablespoons butter over medium heat until foaming subsides, then brown chicken on both sides, approximately 5 minutes in total. Transfer to a plate. Veggie Sauté: Melt remaining butter in the skillet. Add minced onion, sliced celery, and 1/2 teaspoon salt. Cook until onion softens, around 5 minutes. Stir in flour and cook for 1 minute, stirring. Deglaze and Simmer: Add vermouth and cook off for 30 seconds. Whisk in broth, cream, and thyme, then simmer. Return chicken to skillet, cover, and cook until internal temperature reaches 160°F, about 8-10 minutes. Final Touches: Transfer cooked chicken to a plate. Add peas and carrots to the sauce and warm through. Cut or shred chicken, return to skillet, and adjust seasoning with salt and pepper.
Swap out chicken for a mix of seafood like shrimp, scallops, and fish. Use fish stock in the sauce and top with puff pastry for a seafood pot pie feel.
Introduce a mixture of diced carrots, peas, and pearl onions into the creamy chicken filling to mimic a classic chicken pot pie.
Add finely chopped fresh herbs such as thyme, rosemary, or sage to your biscuit dough. Incorporate a sharp cheese like cheddar, Gruyère, or Parmesan for an extra layer of flavor.
Crisp up some bacon, crumble it, and add it to the chicken filling. Incorporate a bit of ranch seasoning into the cream sauce for a comforting, American twist.
Use ground turkey and include corn, black beans, and bell peppers in your vegetable mix. Spice it up with cumin, chili powder, and paprika. Top with a cornbread mixture for a Tex-Mex twist.
Start with a classic mirepoix (onion, carrots, and celery) as a base for your sauce, cooking until the vegetables are caramelized and sweet. Use fresh herbs like thyme or rosemary to infuse the dish with depth and aroma. A splash of white wine can deglaze the pan and add acidity, which balances the creaminess of the dish.
Opt for high-quality, organic chicken if possible. Chicken thighs can offer more flavor and tenderness compared to breasts. If you do use chicken breasts, be careful not to overcook them to avoid dryness.
When making the roux, cook it long enough to eliminate the raw flour taste but not so long that it darkens, as this is a light sauce. Use whole milk or a combination of milk and cream for a richer sauce. Season the sauce adequately with salt, freshly ground pepper, a hint of nutmeg, or Dijon mustard for complexity.
Make sure to pat the chicken dry and season it well before searing it in a hot skillet to achieve a golden-brown crust. This not only adds flavor but also provides a nice texture contrast with the creamy sauce and fluffy biscuits.
Make sure your oven is properly preheated and bake the skillet until the biscuits are golden brown and the sauce is bubbly. This could vary slightly based on your oven, so keep an eye on it towards the end.
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