Chicken Pie with a Biscuit Crust
King Arthur Flour
Do you think making chicken pie is a long, arduous process? Think again. A few simple steps are all that stand between you and a family-sized pan of luscious chicken and vegetables in cream sauce, topped with tender biscuits. And, don’t think that the word “pie” automatically means getting out the rolling pin. In this case, you’re making a biscuit topping, which can simply be patted into a rectangle before cutting. (Feel free to smooth it out with your trusty rolling pin, though, if you just can’t resist!)
ingredients
- Chicken
- 3 pounds boneless chicken thighs (or about 6 cups leftover cooked chicken or turkey)
- 1 teaspoon salt
- 1 quart (32 ounces) water
- Filling
- 6 tablespoons (3 ounces) unsalted butter
- 6 tablespoons (1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 2 1/2 cups (20 ounces) chicken broth (canned is fine, or make your own)
- 1 1/4 to 1 1/2 cups (10 to 12 ounces) milk or half and half; use the lesser amount for a thicker sauce
- 1 1/2 cups (8 ounces, half a 1-pound bag) frozen peas and carrots, thawed
- 1 1/2 cups (8 ounces, half a 1-pound bag) frozen small white onions, thawed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons dry sherry (optional)
- Biscuit Topping
- 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
- 4 teaspoons Maine Bakewell Cream®*
- 2 teaspoons baking soda*
- 1 teaspoon salt
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 1 1/3 to 1 1/2 cups (10 3/8 to 12 ounces) cold milk or half and half
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