SERVES4 to 6

INGREDIENTS

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

INSTRUCTIONS

MAKE THE BISCUITS:

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. 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:

1. 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.
2. 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.
3. 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

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

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

Directions

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Ingredients

• 2 tablespoons extra virgin olive oil
• ▢ 1 pound boneless, skinless chicken breasts or small thighs
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon paprika
• ▢ 1/4-1/2 teaspoon crushed red pepper flakes
• ▢ kosher salt and black pepper
• ▢ 2 tablespoons butter
• ▢ 1 medium shallot, chopped
• ▢ 2 cloves garlic, minced or grated
• ▢ 1 cup dry orzo pasta
• ▢ 1/3 cup dry white ▢ wine, such as Pinot Grigio or Sauvignon Blanc
• ▢ 1 cup heavy cream
• ▢ 2 teaspoons Dijon mustard
• ▢ 1/3 cup grated parmesan cheese
• ▢ 2 cups fresh baby spinach
• ▢ 1/2 cup oil packed sun-dried tomatoes, oil drained
• ▢ juice of 1 lemon
• ▢ fresh rosemary, for serving (optional)

Instructions

• 1. Preheat the oven to 400 degrees F.
• 2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
• 3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
• 4. Serve the chicken topped with lemon juice and rosemary, if desired.
• 5. You can also omit the step of oven baking and just keep on the stove at a low simmer.