SERVES4 to 6
FOR THE BISCUITS:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh thyme leaves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plus 3 tablespoons cold heavy cream
FOR THE POT PIE:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)
- 1 (10-ounce) package frozen peas and carrots
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
MAKE THE BISCUITS:
- Arrange a rack in the middle of the oven and heat to 425°F.
- Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.
MAKE THE POT PIE:
- Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
- Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.
- Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.
NOTE: I used canned biscuits
I also doubled the sauce and added in pare boiled potatoes and frozen corn
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
2 skin-on chicken breasts with backbone, halved diagonally crosswise (through the bone)
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil
1 large red bell pepper, seeded and cut into strips
1 large sweet onion, thinly sliced
4 cloves garlic, minced
1 small Fresno chile pepper, sliced into strips
2 tablespoons tomato paste
1/4 cup dry white wine
One 28-ounce can diced tomatoes with juice
1/4 cup drained capers
1 1/2 teaspoons dried oregano leaves
Heaping 1/4 teaspoon sugar
3 tablespoons red wine vinegar
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken stock
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
- Preheat the oven to 375 degrees F.
- Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.
- Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.
- To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.
- Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.
- Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.
- Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.