Stewpot Chicken Recipe
Deep dish, veggie packed chicken pot pie with tons of flavor. Topped with a big, housemade biscuit.
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Ingredients
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Filling
Biscuit Topping
Finishing / Optional
Method
Filling
Prepare chicken
Cut chicken thighs into 1-inch pieces and pat dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Brown chicken
Preheat oven to 425°F (220°C). In a 10-inch ovenproof deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken and brown in batches until golden but not fully cooked, about 3 minutes per side. Remove chicken to a plate and set aside.
Make roux
Sprinkle 1 1/4 tablespoons flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste, stirring constantly.
Add liquids and simmer
Slowly whisk in 2 cups chicken broth until smooth, scraping up any brown bits. Add 1/2 cup milk, Worcestershire sauce, thyme, remaining salt (1/2 tsp) and remaining pepper (1/4 tsp). Bring to a gentle simmer; the mixture will thicken. Simmer 4–6 minutes until sauce is glossy and coats the back of a spoon.
Finish filling
Return browned chicken and any accumulated juices to the pot. Stir in frozen peas and corn and chopped parsley. Taste and adjust seasoning. If mixture seems too thin (brothy), simmer 2–3 more minutes; if too thick, add up to 1/4 cup extra broth. Remove from heat while you prepare the biscuit topping.
Biscuit Topping
Make biscuit dough
In a large bowl combine 1 3/4 cups flour, 2 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. Add the cold cubed 6 tablespoons butter and cut it into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces.
Add buttermilk
Pour 3/4 cup buttermilk into the flour mixture and stir gently with a fork just until a shaggy dough forms. Do not overmix; dough should be slightly sticky but hold together. If dough is too dry, add 1 tablespoon more buttermilk.
Shape biscuits
Turn dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Use a 2 1/2-inch round cutter (or a knife) to cut 6 large biscuits (or 8 smaller). Gather scraps and gently press together — do not overwork.
Top and bake
Arrange biscuit rounds on top of the hot filling in the skillet, leaving small gaps for steam to escape. Place skillet in the preheated 425°F (220°C) oven. Bake 18–22 minutes until biscuits are golden brown and internal filling is bubbling. If biscuits brown too quickly, tent with foil for the last 5 minutes.