The FASTER, Better Way to Make Chicken Pot Pie

Make your next chicken pot pie easier and somehow also better with this recipe. Head to http://drinkag1.com/brianlagerstrom and get a free Immune Support Bundle (Omega-3 Fish Oil + Vitamin D3+K2) with your first subscription order. ▶️WATCH NEXT: PEACH COBBLER: https://youtu.be/j7SX8FD9tUA?si=FIm1bX6AONCeAdnR SPEED SCRATCH CHICKEN SOUP: https://youtu.be/PmuUMF0e5zA?si=iGAHYWNrr4PyZivk 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: 12" CAST IRON: https://amzn.to/3ScvEyz HALF SHEET PAN: https://amzn.to/432iNk1 FOOD PROCESSOR: https://amzn.to/4dmg3mx CUTTING BOARD: https://amzn.to/341OgnD FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU INSTANT READ THERMOMETER: https://amzn.to/4ti4YZO AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** *RECIPE* visit my blog for the detailed recipe including volumetric (cups/tbsp) conversions: https://brianlagerstrom.com/recipes/drop-biscuit-chicken-pot-pie/ Filling: 650g boneless skinless chicken thighs Kosher salt About 2 T neutral oil 200g onion, small dice 100g celery, small dice 100g carrot, small dice 10g garlic, minced 60 leek, white and light green only, small dice 60 fennel, cored, small dice 75g unsalted butter 75g AP flour 1g poultry seasoning 75g dry white wine 750g chicken stock 10g Better Than Bouillon chicken 75g heavy cream 150g frozen peas For the Biscuits: 220g unsalted butter, diced, frozen 275g AP flour 20g sugar 5g baking soda 12g baking powder 8g kosher salt 250g cold buttermilk 1. Dice 220g butter into ½ inch cubes and freeze 2. Preheat the oven to 425°F. Season chicken with salt. Roast on a rack set in a sheet tray for 20 to 25 minutes to about 175°F. 3. While the chicken roasts, dice onion, celery, carrot, leek and fennel. Mince garlic and keep it separate. 4. Heat about neutral oil in a 12 inch cast iron over medium heat. Sweat the veg with a strong pinch of salt for 6 to 8 minutes without browning. Add garlic, cook 2 more mins. 5. Stir in 75g butter until melted, then add 75g flour and poultry seasoning. Cook, stirring for 1 minute 6. Deglaze with white wine and stir for 1 to 2 minutes. 7. Add stock and Better Than Bouillon while stirring. Bring to a simmer, then drop to medium low and cook 3 to 4 minutes while scraping the bottom and corners. 8. Rest the chicken 5 minutes and drop the oven to 400°F. Shred the chicken then run a knife through 9. Off heat, stir in chicken, cream and peas. Taste and adjust salt. Let cool while you make the biscuits. 10. Pulse 275g flour, sugar, baking soda, baking powder and salt in a food processor. Add the 220g frozen butter and pulse in short bursts about 20 times until it's in lentil sized pieces. 11. Transfer to a bowl, add buttermilk and stir into a shaggy dough. 12. Drop about 15-16 equal portions, starting around the outside edge and working in. 13. Set the skillet on a sheet tray and bake at 400°F for 25 to 30 minutes until deeply golden brown. 14. Rest 10 minutes before serving. 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3