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Deconstructed Chicken Pot Pie


The drop biscuits are in keeping with the rustic roots of pot pies and are far easier to make than rolled biscuits. You can prepare the filling a day or more ahead and gently reheat it while you make the biscuits. Or you can get the filling started on the stovetop and then make the biscuits as it simmers.

Deconstructed Chicken Pot Pie
Serves 4, with extra biscuits

For the filling:
1 pound skinless, boneless chicken breasts, cut into polite bite-sized pieces
salt and freshly ground black pepper
olive oil
unsalted butter
4 ounces button mushrooms, sliced (or cremini)
1 medium yellow onion, copped (or 2 shallots)
1 large clove garlic, minced
1 teaspoon herbes de Provence
2 tablespoons flour
1 cup reduced-sodium chicken broth (or homemade stock)
1 cup dry white wine
1/2 cup half and half (or whole milk)
2 carrots, peeled and sliced
1 cup frozen peas

For the biscuits:
Makes about 9 biscuits (this recipe owes a great deal to America’s Test Kitchen)
8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 cup buttermilk



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