Chicken Pot Un-Pie

Serves: 6

Prep: 10

minutes

Cook Time (minutes): 20

minutes

Ingredients

  • Store bought biscuits or see our <a href="https://cookgrowpreserve.com/recipes/sourdough-discard-biscuits/">Sourdough Discard Biscuts</a>
  • 1 1/2 lbs or about 4 chicken thighs (trim large fat sections)
  • 4 tbsp olive oil
  • 1 medium online, chopped
  • 2 – 3 carrots, chopped
  • 1 rib celery
  • 1/4 cup flour
  • 1/4 cup vermouth or dry white wine or cooking sherry
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 1 tbsp thyme
  • 2 cups frozen peas

I really don’t like pie crust but I love the filling of a chicken pot pie. And how can you go wrong with biscuits! I found this recipe and simplified slightly in the America’s Test Kitchen cookbook.

Instructions

  1. Start baking the biscuits
  2. Heat 2 tbsp olive oil in a large skillet or dutch oven
  3. After a few minutes, add the chicken breasts, cook 5 minutes
  4. Turn the chicken and cook an additional 5 minutes
  5. Transfer the chicken to a plate
  6. Add the remaining 2 tbsp of oil, onions, and carrots; cook for 5 minutes
  7. Add the flour and cook an additional 1 minute
  8. Add in the vermouth (or wine or sherry) and cook about 30 seconds scraping your pan
  9. Add the broth and cream and bring to a simmer
  10. Add back the chicken, reduce heat to medium low, cover and cook for 10 minutes
  11. After 10 minutes check your chicken temperature in thick portion to make sure it registers at least 165°
  12. Remove chicken and transfer to a cutting board
  13. Stir in frozen peas
  14. Shred or chop your chicken and then return it to the pot
  15. Cook another 2 to 4 minutes to make sure peas are heated through
  16. Slice a biscuit (or two) on each plate and cover with 1 – 1/2 cups of mixture.
Ingredients:
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