The Boyertown Area Times

Biscuit-Topped Chicken Pot Pie


Cookbook authors Leah Su Quiroga and Cammie Kim Lin created the recipe for this tasty chicken stew. Each portion is topped with a delectable biscuit that is baked separately. Not a fricassee, the brothy stew uses cooked (rather than raw) chicken along with a welcoming assortment of vegetables. If you like, add more veg, such as some sliced fresh mushrooms or fennel.

Yield: 6 servings



1 3⁄4 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 tablespoon granulated sugar

1⁄2 teaspoon salt

1cup heavy whipping cream

1 to 2 tablespoon­s butter, melted, for brushing tops

Chicken Stew:

2large potatoes, Russets or Yukon, peeled, cut into 1⁄2-inch cubes

1 to 2 teaspoons salt

2 large carrots, peeled

2 celery stalks

3 tablespoon­s butter

1 large onion (yellow, or white, or red), diced

2 tablespoon­s all-purpose flour

6 cups chicken broth, warmed and lightly seasoned with salt

2 cups shredded or diced cooked chicken

1 cup frozen peas

1⁄2 cup chopped (any combinatio­n of) fresh parsley, or fresh thyme, or fresh tarragon


1. Adjust oven rack to middle position and preheat oven to 400 degrees. Prepare biscuit dough. Whisk together flour, baking powder, sugar, and salt in large bowl. Drizzle with cream and mix with clean fingers of one hand, lifting the flour up and around until it absorbs the cream. Once it starts to unify into a dough, flip it up and over a couple of times, just until the dough comes together into a loose ball. On a floured surface, pat the dough into a disc about 3⁄4-inch thick. Wrap in plastic wrap and refrigerat­e 20 minutes.

2. Meanwhile, place potatoes in medium pot with water to cover them by about 1 inch. Bring to boil on high heat and lower heat to maintain a low boil until potatoes are tender, about 4 to 5 minutes. Drain. Dice carrots and slice celery.

3. In a large pot, using medium heat, melt 3 tablespoon­s butter. Add onion and cook until almost softened, stirring occasional­ly, about 7 minutes. Sprinkle with 2 tablespoon­s flour and stir for 1 to 2minutes, until mixture turns a light golden brown. It will look dry and weird. A ladle at a time, pour the warm broth in, whisking constantly. Once well incorporat­ed and no flour lumps remain, simmer on low heat for about 8 to 10 minutes.

4. Make biscuits. Unwrap dough and cut into 6 evenish freeform shapes — any leftover dough can be used to make biscuits that you can enjoy with jam for dessert.

Line a baking sheet with parchment paper. Place biscuits on prepared sheet and brush tops with melted butter. Bake in preheated oven for 15 to 20 minutes until tops are golden brown. Set aside until stew is ready.

5. To finish stew, add vegetables and chicken to pot (except for peas). Simmer over medium heat until vegetables are tender, about 5 minutes. Add peas and chopped herbs; cook until warmed through. Taste and adjust seasoning as needed. Ladle into individual bowls and top each with a biscuit.

Source: “Serious New Cook” by Leah Su Quiroga and Cammie Kim Lin (Rizzoli, $37.50)


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