Family Style Chicken Pot Pie


Servings: 4 - 6 

Prep Time:  20 minutes

Cook Time:  35 minutes

*your Chef will lead you through all the techniques so prepping ahead of class is optional

 

Ingredients for Filling:

  • 1 ½ cups quartered baby red potatoes
  • 2 dried bay leaves
  • 6 tablespoons (85g) butter
  • 6 tablespoons (43g) King Arthur Unbleached All-Purpose Flour
  • 2 ½ cups (567g) chicken broth or stock
  • 1 ¼ cups (283g milk
  • 7 cups (907g) boneless, skinless cooked chicken (or turkey), torn into 1" pieces
  • ½  teaspoon salt
  • black pepper, to taste
  • 2 teaspoons red wine vinegar
  • 4 sprigs fresh thyme, de stemmed and chopped
  • 12- to 16-ounce bag frozen peas and carrots
  • 8- to 12-ounce bag frozen pearl onions

Ingredients for Biscuit Topping:

  • 4 cups (482g) Unbleached All-Purpose Flour
  • 4 teaspoons (16g) baking powder
  • 1 teaspoon salt
  • 8 tablespoons (113g) cold unsalted butter, cut into ¼ inch cubes + 2 tablespoons melted for brushing on top
  • 1 ⅓ to 1 ½ cups (294g to 340g) cold milk
  • fresh cracked black pepper

Procedure:

  1. To prepare the filling: In a saucepan set over medium heat, add the potatoes along with 1 cup of water, bay leaves and a generous pinch of salt.  Bring to a boil, reduce to a simmer and then cover, cooking for 8-10 minutes.  Drain the potatoes and save in a bowl to add back to the filling later - discard bay leaves.  
  2. In the same pot you cooked the potatoes in, melt the butter over medium, then whisk in the flour.  Whisk pretty thoroughly to ensure you don’t have lots of lumps.  Continue whisking quickly while pouring the stock in in a steady stream.  Bring the sauce to a boil, still whisking pretty regularly to ensure it’s not scorching on the bottom and that it’s cooking evenly.  Then reduce the heat to a simmer and allow it to cook long enough to thicken, about 5 minutes, then whisk in the milk.  
  3. Stir in the chicken. Add the salt, ground black pepper, additional salt to taste, red wine vinegar, chopped thyme and the vegetables - including the reserved potatoes. 
  4. Spoon the filling into a 9” by 13” baking dish.  Place the dish in the oven, and let it cook as you prepare the biscuits.  If you’d like, place a baking sheet underneath to catch any filling that bubbles over the edge of the baking dish. 
  5. To prepare the biscuits: In a medium sized mixing bowl, whisk the flour, baking soda, baking powder and salt until fully combined.  
  6. Place your cold, cubed butter into the mixing bowl with the dry ingredients and begin cutting/working it in with your hands until you have smaller pea sized (or slightly smaller) pieces of butter.  Work quickly so ensure the butter doesn't melt too much.  If you’d like, you can use a pastry blender, forks or even a mixer for this step - but I like the texture the butter ends up with by working it by hand. 
  7. Add in the milk, starting with the smaller measurement.  (You’ll only add the extra milk if the biscuit dough seems to dry.)   Stir the mixture together with your hands or a wooden spoon to incorporate the milk, until you have a shaggy dough.  It should feel well hydrated, but not sticky to the touch.  
  8. Remove the dough from your bowl directly onto a counter or workspace, including any dry flour that remains in the bowl.  Add more flour as necessary while working the dough, remembering to not add so much that you dry it out.  Flatten the dough with the palm of your hand until it’s about ½ inch thick.  Then fold it in half the best you can, top over bottom.  Repeat folding the dough again, this time right over left - basically making four layers of dough stacked on top of each other - this will ensure very flaky biscuits.  (If the dough hasn’t come together after the first set of folds, repeat.  Just don’t work the dough any more than that to ensure you end up with tender biscuits.)  Pat down the dough and shape it into a rectangle, about ¾ of an inch thick.  
  9. Using a floured knife or bench scraper, cut the dough into squares of equal size, either 9 or 12 of them.  Any larger sized than that and they won’t bake all the way through.  
  10. To assemble and bake the pie: Once the biscuits are cut, take the baking pan of filling from the oven and place on a towel or baking rack.  Place the biscuits on top, and lightly press them down into the filling a bit.  Very quickly brush the tops of the biscuits with the melted butter and top with fresh cracked black pepper.  
  11. Place your baking dish back in the oven and back for an additional 15 minutes or so.  A bit longer if the biscuits need more time to brown.  They should be golden brown, and the filling should be hot and bubbly before taking the pie out of the oven.   Once out and on a cooling rack, allow to cool for about 10-15 minutes before serving.

 

     

     

          Free Cooking Class Calendar

           

          Learn More about Homemade
          Your Cart
          Your cart is currently empty.
          Click here to continue shopping.