Chicken pot pies are eaten all over North America and there are as many versions as there are moms with a leftover chicken.
We think that is one would do you proud at any fancy, foodie potluck. In fact, take two, because one won’t be around for long. Here’s why:
- A beautiful, buttery, golden biscuit that is audibly crunchy on the outside and light and fluffy on the inside. It’s arguably the best part.
I don’t use buttermilk because I find that the vinegar soured milk makes a more cloud-like biscuit.
- A super creamy sauce that has a slight booziness, delicious herbs and all the right vegetables. It should ooze out from under the topping like a crazy chicken volcano.
- Finally, the chicken which is super moist and flavourful from being freshly pan-roasted on the bone just moments before going into the pie.
Ultimate Chicken Pot Pie
- mixing bowl, large saucepan, fireproof casserole , cast iron or heavy ovenproof pan
Pan Roasted Chicken Thighs
- 3 lbs chicken thighs, with bone and skin
- 1 tbsp vegetable oil
- fresh ground black pepper
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 ribs of celery, diced
- 3/4 cup frozen peas
- 1 cup whole milk
- 3 tbsp all purpose flour
- 2 1/2 cups chicken stock
- 1/4 cup white wine
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried savory leaves
- 1/2 cup chopped fresh parsley
- 1/4 lb cold butter, cut into small chunks
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1 tbsp white vinegar
- Season chicken thighs well with salt and pepper.
- Preheat oven to 450F. Heat oil in cast iron pan on medium high. When oil is hot, add chicken, skin side down and brown for about 6 to 8 minutes. Move pieces every few minutes to get as much contact with the hot pan as possible. When skin side is well browned, turn and repeat for the other side.
- Place pan in oven and bake for 10 minutes per side.
- Let chicken rest and cool.
- While chicken is cooling, prepare all the vegetables.
- Melt butter in a saucepan over medium heat.
- Add onion, carrots and celery and sautee until translucent.
- Dredge vegetables in flour.
- Add chicken stock, dried herbs and white wine.
- Turn heat to medium low and cook, stirring frequently, for about 10 minutes.
- Add milk and parsley, salt and pepper and remove from heat.
- Sift flour, salt and baking powder together into a large mixing bowl.
- Add vinegar to milk and let stand while mixing the flour and butter.
- Add butter to flour and rub together until mixture is flaky, like rolled oats.
- Pour milk and vinegar into flour mixture and fold together until there are no dry patches. Do not overmix!
- Remove skin and bones from cooled chicken thighs and cut into bite sized pieces.
- Add chicken and frozen peas to sauce. Combine until all the chicken is coated in sauce.
- Pour chicken mixture into a fireproof casserole.
- Using a large serving spoon, drop big spoonfuls of batter over the chicken mixture. Sprinkle with a little salt.
- Turn oven down to 375F and bake for about 45 minutes or until the biscuits are evenly golden brown and the chicken is bubbling up between the biscuits and the sides.
- Allow to cool for about 10 minutes so no one gets hurt.
- Serve a generous scoop of chicken in sauce with a large biscuit on top.