Chicken Pot Pie

If it can be said that I have a signature dish that all my friends ask me to make, it is this one. I’ve made this so many times, I could probably do it in my sleep at this point. It’s one of my favorite recipes and if you get the hang of it, it’s also very easy and comes together in under an hour. Also, as a personal preference, I forgo the pie crust in favor of just putting biscuits on top. I find it’s both easier, and the biscuits do a much better job of adding flavor and soaking up the filling.

1 1/2 lb Chicken Thighs (or white meat if you want, I prefer dark)
2 Cups Chicken Stock (I prefer Better than Bouillon)
1 Large Onion, diced
3 Medium Carrots, diced
3 Celery Stalks, diced
Salt and Pepper
4 Tbs Butter
1/2 Cup All-Purpose Flour
1 1/2 Cup Milk
3 Tbs Dry Sherry
1/2 Tbs Dried Thyme
One Tube pre-made Biscuits, preferably Buttermilk

Start preheating the oven to whatever temperature the biscuits need, usually 350. Then turn the stove up to high and in a heavy dutch oven, bring the chicken stock to a boil. Then lower the heat to medium low to simmer and submerge the chicken. Poach the chicken until it’s cooked through, about 6-8 minutes. While this is going on cut up all the veggies into a dice. Remove the chicken and pour the broth in a mixing cup. Give the chicken plenty of time to cool.

In the now-empty dutch oven, heat some oil and then cook the vegetables until they’re tender, about 6 minutes. Season to taste with salt and pepper. While this is happening, shred the chicken with a pair of forks. Careful, it’s hot. When the vegetables are done add them to the chicken.

Melt butter in the now empty dutch oven. Add the flour making a roux and cook for about a minute. Slowly add the chicken broth, milk, and any accumulated chicken juices whisking thoroughly to prevent lumps. Season with the thyme, sherry and salt and pepper. Add the chicken and vegetables. Stir together. Lay the biscuits on top, cover and bake as directed on the biscuit container. Serve hot.