Name: Chicken Pie with Biscuit Topping
Yield: Makes one 9 × 13 × 2-inch (23 × 33 × 5-cm) pie, 4 to 6 servings
Cuisine: United States
Ingredients: 1½ pounds (700 grams) skinless, boneless chicken thighs, trimmed of fat, cut into 1½-inch (4-cm) pieces; 1 quart (1 liter) water; 1 teaspoon salt; 2 large sprigs flat-leaf parsley; 1 small bay leaf; 1 sprig fresh thyme, or - teaspoon dried thyme leaves tied in a small cheesecloth bag; 1 medium onion (about 6 ounces/175 grams) peeled, halved, and cut into 1-inch (2½-cm) dice; 4 large carrots (about 6 ounces/175 grams) peeled and cut into ½-inch (1-cm) slices; ½ cup heavy (whipping) cream; 1¼ cups milk or buttermilk; 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 3 teaspoons baking powder; 1½ teaspoons salt; 10 tablespoons (1¼ sticks) cold unsalted butter, cut into 12 pieces; Salt and freshly ground black pepper; 1 cup frozen peas

Preparation info

Makes one 9 × 13 × 2 inch 23 × 33 × 5 cm ) pie,
4 to 6
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

I love chicken pie but never seem to make it as often as I would like. This new method of preparing it greatly reduces the preparation time and lets you have the pie in the oven in less than an hour. And if you cook the chicken the day before, it will go even more quickly. You can add any assortment of vegetables you like—I always throw in a handful of frozen peas since they don’t need to be cooked before going into the filling. I like using onion and carrots as the other vegetables, since