We had to squeeze in another comfort food meal before the weather got warmer! Chicken Pot Pie is one of my favorite comfort foods. I have made so many versions- this is a new one from the New York Times, contributed by Melissa Clark (my FAVORITE!). It is special because the buttermilk biscuit topping has almonds sprinkled over it. They add a nice surprise crunch. The chicken and sauce for the filling are nicely seasoned with fresh thyme and rosemary. Yum! I made this for guests and was able to prepare the chicken, vegetables, and sauce a day ahead. I brought it (closer) to room temperature before making the biscuits and baking the entire casserole.
- TOTAL TIME: 1 hour 45 minutes
YIELD: 8 to 10 servings
- 3 boneless, skinless chicken breasts (1 1/2 pounds)
- Kosher salt
- Black pepper
- 3 cups chicken stock
- 1 cup white wine
- 2 garlic cloves, smashed and peeled
- 1 bay leaf
- 1 thyme sprig
- 1 rosemary sprig
- 1 cup plus 2 tablespoons unsalted butter (18 tablespoons), chilled, additional for greasing pan
- 2 leeks, thinly sliced, white and light green parts
- 1 shallot, thinly sliced
- 3 1/2 cups all-purpose flour
- 1 cup heavy cream, more as needed
- 1 small celery root or 2 small carrots, peeled and diced (1 1/4 cups)
- 1 medium potato, peeled and diced (1 1/4 cups)
- 1 cup frozen peas, optional
- 1 1/2 teaspoons finely grated lemon zest (from 1 1/2 lemons)
- 1 tablespoon baking powder
- 1 1/2 cups buttermilk
- 3 tablespoons sliced blanched almonds
- Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan
- In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it’s O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
- Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.
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