Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

by P. Powel April 5, 2020, 3:45 pm 1000 Views

Ingredients

For the Chicken:
2 quarts (1.9L) homemade or store-bought low-sodium chicken stock
4 1/2 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 1/3 cups; 225g)
2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)
2 medium garlic cloves, crushed
2 sprigs thyme
1 sprig flat-leaf parsley
1 sprig rosemary
1 bay leaf
For the Filling:
1/2 ounce gelatin (4 1/2 teaspoons; 15g)
1/4 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 2/3 cups; 200g)
1 large carrot, diced (4 ounces; 3/4 cup; 115g)
1 large celery rib, diced (4 ounces; 3/4 cup; 115g)
1/2 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 (1/2 cup; 85g), or more to taste (see note)
1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)
1 teaspoon (5g) freshly ground black pepper, or more to taste
1 1/2 teaspoons (7ml) Worcestershire sauce
28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste
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 1/2 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 1/2-inch cubes
8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge