Skillet Pot Pie with Biscuit Topping
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Prep Time: 20 min
Cook Time: 30 min
Ingredients for the Filling:
- 3 - 4 pounds chicken thighs, bone-in, skin-on (or 2 pounds mixed mushrooms)
- 1 large yellow onion, diced
- ¼ cup whole milk or milk alternative
- 3 cups chicken broth (vegetable broth or water works too)
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 3 tablespoons unsalted butter, at room temperature
- 4 1/2 tablespoons all-purpose flour
- 2 large carrots, diced (about 1 cup)
- 2 celery stalks, diced
- ½ teaspoon cayenne pepper (optional)
- ¼ teaspoon freshly grated nutmeg
- 1 – 2 teaspoons fresh lemon juice
- 1 cup fresh or frozen green peas (no need to defrost)
- 2 cups chopped spinach, baby kale or baby swiss chard
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Ingredients for the Biscuits:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
- 1/3 cup (6 tablespoons) unsalted butter, frozen and grated
- 1 egg, beaten
- ⅓ cup (3 fluid ounces) buttermilk, cold
- ⅓ cup grated sharp cheddar cheese
- ½ teaspoon freshly ground black pepper
- heavy cream and black pepper for topping the biscuits before baking
- In a deep 12 inch skillet on medium high heat add approximately 1 tablespoon of olive oil. Season both sides of the chicken pieces with salt and pepper. Once the oil is shimmering, lay the chicken skin side down in the pan (you may have to cook the chicken in batches, depending on their size). Cook for 5 minutes or until the skin is brown and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate and set aside. (If you’re making this vegetarian, cook the mushrooms in a large skillet on medium heat with about 1 tablespoon of olive oil, stirring occasionally, until golden brown. Transfer to a plate and set aside.)
- In the same skillet, still on medium high heat, add another tablespoon of olive oil. Once the oil is shimmering add the onion and saute, stirring frequently, until the onions are translucent, approximately 3 minutes.
- Lower the heat to medium and pour in the milk, scraping the bottom of the pan to get any fond (the brown bits) off. Pour in the chicken broth and add the bay leaf and thyme. Nestle the chicken thighs into the liquid, skin side up, and cook on medium high heat for 10 minutes or until the internal temperature of the chicken reaches 160°F.
- Remove the chicken from the pan and transfer to a cutting board, allowing it to cool enough to handle. Discard the bay leaf and skim any excess fat off of the top.
- In a small bowl, using your hands or a fork, mash together the butter and flour until completely combined and a paste has formed. Carefully add about ½ cup of the cooking liquid and whisk until smooth.
- Stir the butter and flour mixture back into the pan until completely combined. Lower the heat to medium, add the carrots and celery and allow to cook until the liquid thickens to a gravy-like consistency, approximately 12 minutes.
- Meanwhile, make the biscuits: Preheat the oven to 425°F.
- In a medium mixing bowl whisk together the flour, sugar, baking powder, cream of tartar and salt. In a separate bowl combine the beaten egg and buttermilk.
- Gently toss the frozen, grated butter, shredded cheese and black pepper into the flour mixture until it is all coated. Add the wet ingredients and mix until just combined. Turn out onto the counter and press it into one big, round dough. Fold it over on itself, press down and repeat two more times.
- Using your hands or a rolling pin, flatten the dough to 1 inch thickness. Use a biscuit cutter or glass to punch out the biscuits.
- Brush the tops of the biscuits with a bit of heavy cream and a few cracks of freshly ground black pepper. Set aside in the fridge until the filling is ready.
- Carefully, using your hands or two forks, shred the cooked chicken (save the bones for stock if desired). Once the pot pie filling has thickened and the carrots and celery are softened, add the shredded chicken, cayenne pepper, nutmeg, lemon juice and stir to combine. Taste for seasoning, adding salt, pepper, cayenne and lemon juice as needed
- Stir in the fresh or frozen peas and chopped greens. Arrange the biscuits on top of the filling and bake for 12 to 15 minutes or until the tops of the biscuits are golden brown and the filling is bubbling.
- Allow to rest for at least 5 minutes. Garnish with chopped parsley.