CURRIED CHICKEN POT PIE WITH PEPPER SCALLION BISCUITS

This recipe was developed in partnership with ALL-CLAD using their 12" D5 Stainless Steel Skillet, which you can shop here.

1 hour 45 minutes 

6-8 servings

INGREDIENTS

For the filling:

1½ lbs. boneless, skinless chicken thighs (4-6) 

1½ tsp. Diamond Crystal kosher salt, plus more to taste

Freshly cracked black pepper 

1 Tbsp. vegetable oil 

¼ cup unsalted butter

2 ribs celery, finely diced 

1 large onion, finely chopped 

4 garlic cloves, minced 

½ cup all-purpose flour

1 Tbsp. curry powder 

3 cups chicken broth*

¾ cups heavy cream

1 10 oz. bag mixed frozen vegetables

For the biscuits: 

3 cups (375g) all purpose flour

1½ tsp. Diamond Crystal kosher salt

1 tsp. sugar

4 tsp. baking powder

1 tsp. freshly cracked black pepper 

¾ cups cold unsalted butter, grated on the large holes of a box grater or cut into small cubes

3 scallions, thinly sliced, optional 

1¼ cups milk (1%, 2%, or whole)

Instead of..

*Chicken broth use vegetable stock or water 

Method

Season chicken thighs all over with 1 1/2 teaspoons kosher salt and black pepper. 

Heat a large, 12 inch skillet over medium heat. Add vegetable oil and swirl to coat the bottom of the pan. Cook chicken thighs until cooked through and browned on both sides, about 5-7 minutes per side. Transfer the chicken to a plate or cutting board to rest and cool.  

Add butter, celery, onion, and garlic to the skillet. Cook, stirring often and scraping up all the browned bits, until the onions are beginning to brown around the edges, about 6-8 minutes. Add flour and curry powder, stir, and cook until fragrant, about 30 seconds to 1 minute. Add broth and heavy cream and stir very well to combine. Bring to a simmer and cook, stirring occasionally, until thickened, about 10-12 minutes. 

Meanwhile, shred cooled chicken into bite-size pieces. 

Once thickened, add shredded chicken and frozen vegetables to the sauce and stir to combine. Remove from heat and let stand while you prepare the biscuits. 

Center oven rack and preheat to 400°F. 

Add flour, salt, sugar, baking powder, and black pepper to a medium bowl. Stir to combine. Add cold butter and begin to work it into the flour using clean fingers until the butter has broken down into pea-sized pieces. Add scallions and milk and stir until just combined. 

Using an ice cream scoop or ¼ cup measure, scoop or portion out the biscuit dough into 10-12 biscuits and arrange over the surface of the filling. 

Bake for 20-24 minutes or until biscuits are puffed and crusty. Broil on Hi for 3-5 minutes or until biscuits are browned. 

Let cool for 5 minutes and serve immediately.