Drop Biscuit Chicken Pot Pie

 Fluffy Drop Biscuits:

Ingredients:

1 C unbleached all-purpose flour
1 TBS baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
2 tsp sugar
6 TBS cold, unsalted butter--cut into 12 pieces
1 1/4 C buttermilk

Directions:

Preheat oven to 425. 

Add the flour, baking powder, baking soda, salt, and sugar to a deep bowl. Whisk to combine. Scatter the over the dry ingredients and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces. Pour in the buttermilk and stir until it just comes together into a thick dough and there are no visible signs of flour. This step should only take a minute: be careful not to overmix the dough. 

Drop by scant 1/4-C onto an ungreased baking sheet--I use an icecream scoop for this so they come out even in size and shape. Bake until golden on the bottoms and around the edges, 15-17 minutes. Serve hot. 

Chicken Pot Pie:

Ingredients:

1 TBS unsalted butter
4 medium carrots
2 TBS unbleached all-purpose flour
1 C chicken stock
1/2 C milk
2 C cubed chicken [I use rotisserie]
1 onion, minced
1/2 C frozen peas & corn
Handful of fresh, flat-leaf parsley
Fine sea-salt and pepper
1/2 batch fluffy drop biscuits, unbaked

Directions:

For the pot pie filling: Melt the butter in an 8 inch cast iron skillet over medium heat. Add the carrots and onions, and cook, 1 to 2 minutes, until they are bright orange and barely tender. Sprinkle the flour over the carrots, and stir vigorously for 1 minute to cook the flour a bit. 

Slowly pour in the stock, and then the milk. Raise the heat to medium-high and let it come to a very gentle boil. Immediately reduce the heat to a summer and let cook for 10 minutes. 

Add the chicken, peas, corn, and parsley. Let cook until the carrots are tener, and the peas, corn, and chicken are heated through. Season with salt and pepper. 

Meanwhile, preheat the oven to 425. Prepare the drop-biscuit dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Transfer the skillet to the oven and bake for about 18 minutes until the biscuits are golden brown. 

Serve immediately.