Chicken Pot Pie
Ingredients
Biscuit topping:
9 ounces all-purpose flour plus extra for rolling
1 1/2 teaspoon baking powder aluminum-free
3/8 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 teaspoon thyme freshly chopped
3/4 teaspoon sage freshly chopped
1/8 teaspoon cayenne pepper
3 ounces extra-sharp white cheddar
3 ounces unsalted butter frozen
5 ounces low-fat buttermilk
Filling:
1 ½ pounds boneless, skinless chicken breasts
4 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
1 rib celery, sliced thin
¼ cup unbleached all-purpose flour
¼ cup dry vermouth or dry white wine
2 cups low-sodium chicken broth
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 cups frozen peas and carrots, thawed
Directions
For the biscuit topping:
Preheat oven to 400°F.
Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
Grate the cheese and butter using the shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine.
Pour in the buttermilk and stir just to combine.
Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
Press the dough into a ½-inch think round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down throw the dough to the work surface. Make your cuts as close together as possible to minimize waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.
Place on a parchment lined baking sheet and bake for 15 to 20 minutes.
For the filling:
While the biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate.
Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, celery, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.
Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer. Nestle the chicken into the sauce, cover, and cook over medium-low heat until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 8 to 10 minutes.
Transfer the chicken to a plate. Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet. Season the filling with salt and pepper to taste.
For serving: Place the cooked biscuits on top of the skillet or individual servings.