Name: Chicken Pot Pie with Biscuits
Prep time: 60 min
Cook time: 110 min
Total time: 210 min
Cuisine: American
Ingredients: 3.00 lb chicken thighs; 4⅜ cups all-purpose flour; 8 tbsp unsalted butter, cold, cut into pats; 1 tsp salt; 4 cups water; 6 tbsp unsalted butter; 2½ cups chicken stock; 1½ cups milk or half-and-half; 1½ cups frozen peas and carrots, thawed; 1½ cups frozen small white onions, thawed; ¼ tsp ground black pepper, coarsely ground; ¼ tsp dried thyme; 2 tbsp dry sherry or dry vermouth; 4 tsp baking powder

Prep Chicken

Step 1

Place 3 pounds of chicken thighs and 1 teaspoon of salt into a pot.

Step 2

Add 4 cups of water to the pot. All of the chicken should be submerged. If not, add more water.

Cook Chicken

Step 3

Bring the water to a boil, reduce heat to low, and cover.

Step 4

Simmer the chicken for 10 minutes, turn the heat off, and let it rest for 35 minutes, covered, until it's cooked through. This gentle method of cooking the chicken will help to keep it moist and not dry out.

Step 5

Remove chicken from the pot and spread it on a tray to cool.

Step 6

Preheat the oven to 4 5 0 ° F. Lightly grease a 2 - 3 quart casserole dish, 9 " x13 " baking pan, or equivalent. While the oven is preheating, prepare the filling.

Prep Filling

Step 7

Add the vegetables: 1 and a half cups of frozen small white onions ( or 1 large fresh onion, diced ) and 1 and a half cups of frozen peas and carrots into the same bowl.

Step 8

Measure out 1 teaspoon of salt, a quarter of a teaspoon of ground black pepper, and a quarter of a teaspoon of dried thyme.

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Step 9

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Cook Filling

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Prep Biscuit Dough

Step 17

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Make Biscuit Dough

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Step 22

Assemble and Bake

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Chicken Pot Pie with Biscuits

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