1 whole rotisserie roasted chicken or 2 lbs. chicken thighs, boneless, skinless
½ cup diced celery
½ cup diced yellow onion
2 cloves minced fresh garlic
1 cup chopped red potatoes
3 ounces unsalted butter
½ cup unbleached all-purpose flour
3 cups chicken stock
½ cup sweet peas, frozen or fresh
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tube buttermilk biscuit dough (Pillsbury or home-made)
1 whole egg
If using whole rotisserie chicken, remove all meat from bones and cut into bite sized chunks. Set aside. If using uncooked chicken, heat a cast iron skillet over medium heat, adding enough oil to coat the bottom. Season chicken with salt and pepper. Cook chicken browning both sides until just cooked through. Let cool completely, and then cut into bite sized chunks. Set aside.
In same skillet, sauté celery, onions, carrots, and garlic over medium heat until translucent, about 5 minutes. Set aside.
In same skillet, brown potatoes on all sides until just cooked through. Set aside.
Again in the same skillet, add butter and flour, and whisk together over med-low heat to make a roux (same as making turkey gravy on Thanksgiving). While whisking, slowly add enough stock to make a thick gravy.
Turn heat to low. Add back the chicken and all vegetables and peas.
Pre-heat oven to 375. Remove biscuit dough from packaging. Slightly flatten, and place on top of mixture in the skillet, overlapping slightly, forming a ring on top with the center open. Scramble the egg with a tablespoon of water and brush the biscuit tops.
Place skillet on a sheet pan and place in the oven, and bake until biscuits are cooked through and golden brown about 18-20 minutes. Rotate the skillet as needed halfway through. Allow the pie pot to rest for 5-10 minutes before serving.
Serves 4-6 people
Chef Alvin & Family