Chicken pot pie recipe

Ingredients

• 1 teaspoon active dry yeast
• ¼ cup lukewarm water (about 100°F., or just warm to the touch
• 2½ cups all-purpose flour, plus extra for rolling
• 1 teaspoon sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons (¾ stick) unsalted butter, chilled and cut into pieces
• 1 cup chilled buttermilk

• 3 tablespoons unsalted butter
• 2 small leeks (white and light green parts), chopped (about 1 cup)
• 2 medium carrots, chopped (about 2 cups)
• 4 ounces button mushrooms, sliced (about 2 cups)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 2½ cups cubed or shredded cooked boneless, skinless chicken
• ⅓ cup heavy cream, plus more for brushing
• 1 cup frozen peas, thawed
• ½ lemon juice, or to taste

To make the Biscuits
1. Preheat the oven to 425°F. In a spouted measuring cup, stir together the yeast and warm water to dissolve. Let sit 5 minutes, until a little bubbly.
2. In a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Pulse to combine. Add the butter and pulse until the butter is dispersed and about the size of small peas. With the machine running, pour in the buttermilk and process just until the mixture comes together in a shaggy dough.
3. Dump the dough onto a floured countertop and knead once or twice until it comes together. Roll into a square about ¾ inch thick. Using a large biscuit cutter, cut 4 or 5 biscuits to fit your baking vessels (I used 1½-cup ramekins with a 4-inch diameter). Transfer the biscuits to a floured baking sheet, cover lightly with plastic wrap, and let rise while you make the filling, about 30 minutes.
To make the Filling
4. In a large skillet over medium heat, melt the butter. When melted, add the leeks, carrots, and mushrooms and cook until wilted, about 7 minutes.
5. Stir in the thyme and tarragon and then sprinkle the flour all over. Stir to coat the vegetables with the flour and cook until the flour smells toasted (but is not browned), 2 to 3 minutes. Pour in the stock and bring to a simmer. Cook until the vegetables are tender, about 10 minutes. Stir in the chicken, cream, and peas and simmer until the peas are just heated through, about 3 minutes. Stir in lemon juice (you don’t want the filling to taste lemony; the lemon juice just serves to brighten the other flavors in the sauce).
6. Pour the filling into the individual ramekins and gently fit 1 biscuit on top of each. Brush lightly with cream. Bake until the filling is bubbly and the biscuits are deep golden brown, about 18 minutes. Let cool 5 minutes before serving.