Chicken Pot Pie

I have always liked chicken pot pie but the cheap ones in the frozen section of the grocery store stink and with my own attempts I had several failures. I have usually done the pie crust top and I made an ok skillet version that used drop biscuits but I saw a version on that made the top with one big biscuit. Truly a Pot Pie. So I changed things to my taste and made a truly good pot pie. If you are going to indulge in this comfort food, make sure it is really good.

Chicken Pot Pie


1 whole chicken, cut up
4 celery stalks
4 carrots
2 onions
salt and pepper
1 bay leaf
1/2 tsp oregano
1/2 tsp thyme
1 tsp majoram
8 T butter or chicken fat
3/4 c flour
1 c peas
1/4 c parsley
1 T chicken base
Bisciut
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 tsp cream of tartar
6 T butter, cold
1/2 c 2 T buttermilk

1. Season the chicken with salt and pepper. Heat a dutch oven. Brown the chicken skin side first. When well browned remove the chicken and drain the fat. Return the chicken  to the oat along with 2 celery and 2 carrots, broken up, 1 onion quartered and the bay leaves, oregano, thyme and majoram.
2. Simmer 40 minutes until tender. Remove chicken and cool. Strain the stock.
3. In the now empty pot heat the butter/chicken fat and add flour and mix throughly. Gradually add the stock, whisking to prevent lumps.
4. Make the Biscuit dough by cutting the butter into the flour. Add the remaining dry ingredients. Gently combine the buttermilk and just bring it together. Gently pat into a disk the size of your pot.
5. Add vegetables and simmer until tender. Add the peas and parsley and top with the biscuit dough.
6. Bake in a 450 degree oven for 25 minutes until the biscuit is crisp and golden.