Chicken Pot Pie
1. Set a 12-inch cast-iron skillet over medium-high
2. In a large bowl, combine the chicken thighs with
1 teaspoon of the salt, 1⁄2 teaspoon of the pepper, and
the olive oil. Place half the chicken in the pan and
sear, stirring occasionally, until the chicken begins to
brown, 3 to 4 minutes. Remove the chicken and set
aside in a separate bowl while you cook the remaining
chicken. Place that cooked chicken in the bowl as
3. Add the unmelted butter to the pan and, when
melted, add the mushrooms and the remaining salt
and pepper. Cook until the mushrooms are well caramelized,
3 to 4 minutes, then add the onion, carrot,
celery, and garlic and cook, stirring occasionally, until
lightly caramelized, 4 to 5 minutes. Add the flour and
cook, stirring, for 1 minute. Add the stock, browned
chicken, potatoes, and thyme.
4. Preheat the oven to 475°F.
5. Bring the liquid to a boil, reduce the heat so that
the sauce just simmers, and cook, stirring occasionally,
until the chicken and potatoes are tender, about
35 minutes. Gently stir in the peas and then remove
the pan from the heat. Place the biscuits on top of
the chicken and gravy, with 8 biscuits around the edge of the pan and the remaining 4 biscuits in the center. Be
sure the biscuits do not touch. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky, 14 to 15 minutes. Allow the pot pie to cool briefly before serving.
Yield: about 6 servings
1. Sift the all- purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.
2. Using your fingers or a pastry cutter, work the cold butter into the flour until the pieces of butter are pea sized. Add the tarragon and buttermilk and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough.
3. Sprinkle some of the extra all-purpose flour on a work surface and place the dough on top of the flour. Use your hands to press the dough into a 1⁄2-inch-thick disk about 9 inches in diameter. Using a 2-inch round cutter dusted with flour, cut out 12 dough rounds. Be sure to press straight down when cutting the dough—a twisting motion will prevent the dough from rising.
4. Place the biscuits on top of the pot pie and bake as directed
Yield: 12 Biscuits, 6 servings