Chicken Pot Pie with Biscuits

kingarthurbaking.com

JennG

Chicken

3 pounds skinless boneless chicken thighs

1 teaspoon table salt

4 cups (907g) water

Filling

6 tablespoons (85g) unsalted butter

¼ cup plus 2 tablespoons (46g) King Arthur Unbleached All-Purpose Flour

½ teaspoon table salt

2 ½ cups (567g) chicken stock

1 ¼ to 1 ½ cups (283g to 340g) milk or half-and-half*

1 ½ cups (227g) frozen peas and carrots, thawed

1 ½ cups (227g) frozen small white onions, thawed

½ teaspoon table salt, or to taste

¼ teaspoon black pepper, coarsely ground

¼ teaspoon dried thyme

2 tablespoons (28g) dry sherry or dry vermouth, optional, for enhanced flavor

Biscuit topping

4 cups (480g) King Arthur Unbleached All-Purpose Flour

4 teaspoons (16g) baking powder

1 teaspoon table salt

8 tablespoons (113g) unsalted butter, cold, cut into pats

1 ⅓ to 1 ½ cups (294g to 340g) milk or half-and-half, cold

Directions at kingarthurbaking.com

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