Lemony Chicken Pot Pie with Parsley Biscuit Crust

Notes:

CHICKEN POT PIE is one of those things that I always really want to like, but almost never do. It's usually too thick and goopy, with stringy chicken and pallid vegetables. So I set to work making up a chicken pot pie that I would like, one more tuned to my own tastes. This one has very little thickener, and it uses fresh vegetables that stand up to long cooking much better than those frozen peas or minced carrots. So it's more like a hearty oven chicken stew with fluffy, tender biscuits on top and fresh, lemony flavors throughout. • Serves 6

Categories:

Ingredients:

1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup fresh flat-leaf parsley, very finely chopped
¼ cup (½ stick) unsalted butter, cold, cut into pieces
½ cup milk
2 pounds boneless, skinless chicken breasts
¼ cup all-purpose flour
Salt and freshly ground black pepper
Olive oil
1 large onion, diced
1 fennel bulb, cored and chopped into small pieces
4 cloves garlic, minced
1½ pounds Yukon Gold potatoes, cut into ½-inch chunks Juice and zest of 1 lemon
1 cup dry white wine
2 cups low-sodium chicken broth
⅔ cup grated Parmesan cheese