Chicken pot pie


American savory chicken stew in pastry Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. Classic recipes have the chicken stew encased entirely in flaky pastry. This simpler version uses a tasty biscuit topping instead.

  • YIELD: 4 to 6 servings (4 Servings)
  • PREP: 20 mins
  • COOK: 20 mins
  • READY IN: 40 mins



  1. Filling Place the chicken, water and bay leaf in a large saucepan and bring to a boil over medium-high flame. Reduce heat to low and simmer for about 30 minutes, or until cooked through and tender. Set aside to cool.
  2. While the chicken is simmering, heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the onions, carrots and celery and sauté until the onions are translucent but not browned, 3 to 4 minutes.
  3. Sprinkle the 1/2 cup flour into the pot and stir into the onions and carrots, making sure no lumps remain. Cook over low heat, stirring frequently, for 2 to 3 minutes. Remove from heat and set aside to cool.
  4. Remove chicken from its poaching liquid, reserving the liquid, and shred with your fingers or cut into 1/2-inch cubes. Whisk 1 cup of the poaching liquid into the vegetable-flour mixture, taking care to whisk out any lumps. Whisk in the remaining 3 cups of liquid and add the peas, parsley, thyme, salt and pepper. Return to medium-high heat and bring to a boil. Immediately reduce heat to low and simmer for another 8 to 10 minutes.
  5. Stir in the milk, cream or half and half, adjust seasoning and set aside while you prepare the biscuit topping.
  6. Biscuit Topping Sift the flour, baking powder and salt into a large mixing bowl and stir in the thyme and pepper. Work the butter into the flour with your fingertips until the flour takes on a texture a little like dry oatmeal. A few large chunks of butter are fine.
  7. Pour in the milk all at once and stir just enough to moisten all the dry ingredients. Add a little more milk if necessary to make a moist, but not runny, batter. Do not over mix.
  8. Assembly Preheat oven to 400°F. Pour the chicken filling into a 2-quart casserole dish with 3- or 4-inch sides.
  9. Drop spoonfuls of the biscuit batter over the top to cover most of the filling. Place in the oven and bake until the biscuit topping is browned and the filling is bubbling, 25 to 35 minutes. Serve hot.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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