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Buttermilk Drop Busicut Chicken Potpie

Buttermilk Drop Busicut Chicken Potpie

Chef's notes

If you want to kick it up a notch instead of using EVOO or butter, get about 6 slices of bacon and at the first step just cook off the bacon and use that as your cooking fat.

If you want a more crispy biscuit, cook them separately instead of cooking them in the filling. If you do this, simmer the filling on low for an extra 10 ish min, or just until the potato are tender.

If you prefer to make the pot pie in a casserole dish, you can. Simply pour out the filling into a greased baking dish and top with biscuit dough and continue with the recipe as stated.

The filling tends to bubble and make a bit of a mess, so I recommend placing your skillet or baking dish over a sheet pan covered with tin foil to catch any drips and messes.

Details

  • ⏲️ Prep time: 30 mins
  • 🍳 Cook time: 45-50 mins
  • 🍽️ Servings: 4-6

Ingredients

  • roughly 1lb of chicken. (Use whatever I prefer thighs)
  • 1 medium size onion, peeled and diced
  • 2 medium size carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, peeled and minced
  • 2 heaping tablespoons all purpose flour
  • 2 cups chicken stock/broth
  • ½-1 cup whole milk
  • ¼ cup chopped fresh parsley
  • 1 teaspoon fresh thyme plus more for garnish
  • 2 bay leafs
  • 2 mid sized potatos chopped into small cubes.
  • Salt and pepper to taste
  • 3-4 tablespoons of olive oil or butter
  • For the Drop Buttermilk Biscuits
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1¼ cups buttermilk + 2 tablespoons for brushing biscuits with

Directions

  1. For the Filling
  2. Heat your cooking fat. If using uncooked chicken, add chicken pieces to the pan. (If using pre-cooked chicken, don’t add it until later) Cook sautéing chicken for 2-3 minutes per side tell golden brown
  3. Add onion, celery, carrots, garlic and potatos. Cook for 5-7 minutes, stirring often until the veggies start to become tender. Make sure to season well with salt and pepper.
  4. Sprinkle flour over the veggies and chicken and stir vigorously for 1 minute to cook the flour a bit.
  5. Slowly pour in the chicken broth followed by the milk while stirring. Raise temperature up just a bit if needed and let it come to a very gentle boil. Once it reaches a boil reduce the heat to a simmer and let cook for 5-10 minutes, or until its has reduced and mixture has thickened a little
  6. Add the chicken if using precooked or rotisserie, parsley and thyme. Let cook until the veggies are tender, chicken are heated through, and mixture is nice and thick or has reached your desired thickness, about 3-5 more minutes (feel free to loosen up sauce a little adding more milk, cream or broth as needed). Season with salt and pepper to taste. Remove from heat and set aside.
  7. For The Buttermilk Drop Biscuits
  8. Preheat the oven to 425ºF while preparing the drop biscuits
  9. Add the flour, baking powder, baking soda, salt, to a large bowl and whisk to combine or pulse to combine in a food processor. Scatter the butter over the dry ingredients and rub together with your fingertips, until it forms a sandy-looking texture with some pebble-sized pieces or use a pasty cutter. If using food processor pulse a few times to achieve the same texture.
  10. Pour in the buttermilk and stir until it just comes together into a thick dough and there are no visible signs of flour. This step should only take a minute: be careful not to overmix the dough. (I usually pour out my flour and butter into a bowl from the processor and stir in the buttermilk by hand with spatula instead of pulsing it in)
  11. Assembling & Baking
  12. Use large cookie scoop or 2-3 heaping tablespoons (or approx ¼ cup) to scoop out dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Flatten them out a bit if you wish. Brush the tops of the biscuits with remaining 2 tablespoons of buttermilk.
  13. Transfer the skillet to the oven and bake for about 20-25 minutes until the biscuits are golden brown and fully cooked through and the filling is bubbling. I typically loosely cover pan with foil for the last 5-10 minutes of baking so they don’t brown too much - but are fully cooked through. Feel free to broil for the last minute to get the biscuits deeply golden.