Chicken Pot Pie with Buttermilk Biscuit Topping

seriouseats.com

JimFishIII

subheading: For the Chicken:

2 quarts (1.9L) homemade or store-bought low-sodium chicken stock

4 ½ pounds (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

1 large onion, diced (about 8 ounces; 2 cups; 225g)

2 large carrots, diced (about 8 ounces; 1 ⅓ cups; 225g)

2 large celery ribs, diced (about 5 ounces; ¾ cup; 140g)

2 medium garlic cloves, crushed

2 sprigs thyme

1 sprig flat-leaf parsley

1 sprig rosemary

1 bay leaf

subheading: For the Filling:

½ ounce gelatin (4 ½ teaspoons; 15g)

¼ cup (55ml) reserved chicken stock, cooled

4 ounces unsalted butter (8 tablespoons; 115g)

4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)

1 medium onion, diced (about 7 ounces; 1 ⅔ cups; 200g)

1 large carrot, diced (4 ounces; ¾ cup; 115g)

1 large celery rib, diced (4 ounces; ¾ cup; 115g)

½ cup (115ml) dry white wine

1 quart (900ml) reserved chicken stock

5 ounces frozen peas (1 heaping cup; 140g)

3 ounces drained and diced pimento peppers (½ cup; 85g), or more to taste (see note)

1 ¾ teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ ounce fresh thyme leaves (about 1 teaspoon; 7g)

1 teaspoon (5g) freshly ground black pepper, or more to taste

1 ½ teaspoons (7ml) Worcestershire sauce

28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste

subheading: For the Biscuit Topping:

9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)

1 ounce sugar (about 2 tablespoons; 30g)

1 tablespoon baking powder

1 ½ teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

8 ounces cold unsalted butter (16 tablespoons; 230g), cut into ½-inch cubes

8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

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