Chicken Pot Pie-ish
I'm on the email distribution list for Cooks Illustrated and America's Test Kitchen. I used to think that their recipes were the best. Now I always read them for the science behind the cooking but alter things to be more efficient and better tasting. (Sometimes more heart conscious too). I find that they tend to repeat themselves seasonally, so I've stopped the paper magazine but keep my online subscription active so that I can search their archives. Here's a delicious spin on a recent on-demand video they had for 30 minute Chicken Pot Pie
I looked up the 2 recipes they have in archive (You'll need to subscribe to use these links). One is essentially the basis for the video the other is a more traditional version. That said, they both include a flour based roux which I've replaced with cornstarch for a silkier mouthfeel and less total fat. Timing for the filling and the biscuits should be managed such that the filling is ready to go before you start adding the wet ingredients to the flour. Alternatively you can prepare the filling ahead, just make sure to warm it through before topping with biscuits. (Times were determined with a warm filling)
Cooking the biscuits separately allows you to cook the chicken either stovetop or oven as you prefer.
But I like the ease of just shoving everything into the oven. They also talked about shredding/chopping the meat, but I find that a bit fiddly, instead I cut the thighs in half when I started. Any smaller and the chicken cooks too fast and gets a bit tough... You can also do this with leftover roasted meat, just omit step 1.
The next recipe I want to try is a little more fancy, including duck and saffron as the starring attraction!
Filling
1 1/2 pounds boneless chicken (I used thighs with skin for more flavor)
2 Tbs unsalted butter
1 onion , chopped (about 1 cup)
2 ribs celery chopped
2 Tbs cornstarch
1/4 C dry sake
1 1/2 C low-sodium chicken broth
1 C heavy cream
1 1/2 tsp fresh thyme minced
1 1/2 tsp fresh rosemary minced
1 C green peas (if frozen-thaw)
1 carrot chopped
1 C mushrooms coarsely chopped
Salt and pepper to taste
Pre-heat oven to 450oF
For the filling:
1. Pat the chicken dry with paper towels and season with salt and pepper.
Melt 2 Tbs of the butter in an ovenproof skillet over medium heat until the foam subsides.
Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate.
2. Add the remaining Tbs butter to the skillet and return to medium heat until melted.
Add the onion, celery, and 1/2 tsp salt and cook until the onion and celery are glassy and softened, ~ 5 minutes.
3. Stir in the sake and cook until evaporated, about 30 seconds. Mix a slurry of broth and cornstarch.
Slowly whisk into the broth, cream, and thyme, stir into skillet and bring to a simmer.
4. Nestle the chicken into the sauce. Stir the peas, carrots, mushrooms into the sauce.
Remove from heat and start biscuits.
Cover and cook in oven ~15 minutes (or until meat registers 160oF).
Season the filling with salt and pepper to taste.
Biscuits
2 C unbleached all-purpose flour (10 ounces), plus extra for the work surface
2 tsp sugar
2 tsp baking powder
1/2 tsp table salt
1 1/2 C heavy cream/buttermilk
For the biscuits:
1. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball.
Knead the dough briefly until smooth, about 30 seconds (~25 kneading motions).
2. Pat the dough into a 3/4-inch-thick circle.
Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or cut into 8 wedges using a knife.
3. Place the biscuits on a parchment paper-lined baking sheet.
Bake until golden brown, about 15 minutes. Set aside on a wire rack.
OR (Optional) Leave off cover and
Top filling with rounds/wedges and bake 20-25 minutes.
4. For serving: Place the cooked biscuits on top of the skillet or individual servings.
Garnish with parsley.