Chicken Pot Pie (biscuit topping)

🥘 Ingredients

• Worcestershire sauce
  1/2 tbsp
• baking powder
  1 tbsp
• bay leaf
  1
• butter
  4 oz
• butter (cubed)
  8 oz
• buttermilk
  8 oz
• carrot (diced)
  1 large
• carrots (diced)
  2 large
• celery (diced)
  3 large
• chicken legs, thighs, and breasts
  72 oz
• chicken stock
  8 c
• flour
  13 oz
• garlic (crushed)
  2 medium cloves
• gelatin
  1/2 oz
• onion (diced)
  1 medium, 1 large
• parsley
  1 sprig
• peas
  5 oz
• pepper
  1 tsp
• pimento peppers (diced)
  3 oz
• rosemary
  1 sprig
• salt
  3.25 tsp
• sugar
  1 oz
• thyme
  2 sprigs
• thyme leaves
  1/4 oz
• white wine
  1/2 c

🍳 Cookware

• pot
• saucier
• baking dish
• oven

1. 1

   Combine chicken stock , chicken legs, thighs, and breasts , onion (diced) , carrots (diced) , celery (diced) , garlic (crushed) , thyme , parsley , rosemary , and bay leaf in a pot .

   chicken stock: 8 c, chicken legs, thighs, and breasts: 72 oz, onion (diced): 1 large, carrots (diced): 2 large, celery (diced): 2 large, garlic (crushed): 2 medium cloves, thyme: 2 sprigs, parsley: 1 sprig, rosemary: 1 sprig, bay leaf: 1
2. 2

   Cover and place over medium-high heat until stock registers about 150°F (66°C).
3. 3

   Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C).
4. 4

   ⏱️ 1 hour
5. 5

   Remove chicken with tongs and set aside on a rimmed platter.
6. 6

   Cover loosely.
7. 7

   Strain stock through a mesh sieve into a large bowl.
8. 8

   Discard solids.
9. 9

   Set stock aside to cool.
10. 10

    Combine gelatin and reserved chicken stock{1/4%cup} in a small bowl.

    gelatin: 1/2 oz
11. 11

    Whisk until no lumps remain.
12. 12

    Set aside.
13. 13

    In a saucier , melt butter over medium-low heat.

    butter: 4 oz
14. 14

    Whisk in flour .

    flour: 4 oz
15. 15

    Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color.
16. 16

    ⏱️ 5 minutes
17. 17

    Stir in onion (diced) , carrot (diced) , and celery (diced) .

    onion (diced): 1 medium, carrot (diced): 1 large, celery (diced): 1 large
18. 18

    Continue cooking and stirring until vegetables are slightly softened.
19. 19

    ⏱️ 7 minutes
20. 20

    Add white wine and reserved chicken stock{1%quart}, stirring constantly until smooth.

    white wine: 1/2 c
21. 21

    Increase heat to medium-high and bring to a boil, stirring constantly.
22. 22

    Once it begins to bubble, remove from heat.
23. 23

    Stir in peas , pimento peppers (diced) , and prepared gelatin.

    peas: 5 oz, pimento peppers (diced): 3 oz
24. 24

    Stir in salt , thyme leaves , pepper , and Worcestershire sauce .

    salt: 1.75 tsp, thyme leaves: 1/4 oz, pepper: 1 tsp, Worcestershire sauce: 1/2 tbsp
25. 25

    Stir until gelatin has fully melted into sauce and adjust seasonings to taste.
26. 26

    Shred or dice reserved chicken, discarding skin and bones.
27. 27

    Stir chicken into filling.
28. 28

    Divide filling between 6 individual oven-safe dishes, or add to a baking dish .
29. 29

    Place on a foil- or parchment-lined baking sheet.
30. 30

    Set aside.
31. 31

    Adjust oven rack to middle position.
32. 32

    Preheat oven to 400°F (200°C).
33. 33

    In a medium bowl, whisk together flour , sugar , baking powder , and salt .

    flour: 9 oz, sugar: 1 oz, baking powder: 1 tbsp, salt: 1/2 tbsp
34. 34

    Add butter (cubed) and toss to break up the pieces.

    butter (cubed): 8 oz
35. 35

    Smash each piece flat between your fingertips.
36. 36

    Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes.
37. 37

    Stir in buttermilk with a flexible spatula.

    buttermilk: 8 oz
38. 38

    Drop the thick dough in 1-tablespoon portions over prepared filling.
39. 39

    Bake until biscuits are golden brown and filling is bubbling-hot.
40. 40

    ⏱️ 45 minutes to 1%hour
41. 41

    Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy.