Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust

Name: Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters dry white wine; 1 small fennel bulb, cored and chopped into small pieces; 59 milliliters all-purpose flour; 59 milliliters fresh flat-leaf parsley, very finely chopped; 4 cloves garlic, minced; 1 Juice and zest of lemon; 473 milliliters low-sodium chicken broth; 118 milliliters milk; 6 servings Olive oil; 1 large onion, diced; 158 milliliters grated Parmesan cheese; 1 teaspoons salt; 6 servings Salt and freshly ground black pepper; 907 grams boneless, skinless chicken breasts; 59 milliliters (1/2 stick) unsalted butter, cold, cut into pieces; 680 grams Yukon Gold potatoes, cut into 1/2-inch chunks

You can never have too many main course recipes, so give Cook the Book: Lemony Chicken Pot Pie with Parsley Biscuit Crust a try. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 43g of protein, 30g of fat, and a total of 576 calories. Head to the store and pick up flat-leaf parsley, wine, flour, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven to 400°F and lightly grease the baking dish with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

Oven

Prepare the biscuit dough.

Ingredients you will need

Biscuits

Mix the flour in a medium bowl with the baking powder, salt, and parsley.

Ingredients you will need

Baking Powder

Parsley

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in the cold butter and work it in with your fingers or a pastry blender until the flour mixture resembles soft bread crumbs.

Ingredients you will need

Breadcrumbs

Butter

All Purpose Flour

Equipment you will use

Blender

Add the milk, stirring just until the dough comes together. Set aside.

Ingredients you will need

Dough

Milk

Cut the chicken breasts into large bite-size pieces. Toss the pieces in a bowl with the flour and 1 teaspoon each of salt and pepper. Set aside.

Ingredients you will need

Chicken Breast

Salt And Pepper

All Purpose Flour

Equipment you will use

Bowl

Heat a generous drizzle of olive oil in a large Dutch oven or sauté pan over medium-high heat. When the oil is hot enough to sizzle when a drop of water is flicked in, add the chicken and brown for about 6 minutes, turning halfway through.

Ingredients you will need

Olive Oil

Whole Chicken

Water

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Remove the chicken with a slotted spoon and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Reduce the heat to medium.

Add the onion, fennel, and garlic, and cook for about 5 minutes, or until they start to turn tender and fragrant.

Ingredients you will need

Fennel

Garlic

Onion

Add the potatoes and turn the heat up a little. Sauté the potatoes for a few minutes with the onion, then add the lemon zest, lemon juice, and wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Ingredients you will need

Lemon Juice

Lemon Zest

Potato

Onion

Wine

Equipment you will use

Frying Pan

Add the broth and chicken, and season the stew with about 1 teaspoon of salt and plenty of black pepper.

Ingredients you will need

Black Pepper

Whole Chicken

Broth

Salt

Stew

Spread the stew in the prepared baking dish. Drop the biscuit dough on top in 6 to 8 evenly spaced mounds and sprinkle the Parmesan cheese over the top.

Ingredients you will need

Parmesan