One Skillet Ranger Chicken Pot Pie
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One Skillet Ranger Chicken Pot Pie

  • Servings: 4
  • Prep Time: 20 MINS
  • Cook Time: 30 MINS

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One Skillet Ranger Chicken Pot Pie

Directions

Step one
Break down whole chicken. In a deep 12 inch skillet on medium high heat add approximately 1 tablespoon of olive oil. Season both sides of the chicken pieces with salt and pepper. Once the oil is shimmering, lay the chicken skin side down in the pan (you may have to cook the chicken in batches, depending on their size). Cook for 5 minutes or until the skin is brown and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
Step two
In the same skillet, still on medium high heat, add another tablespoon of olive oil. Once the oil is shimmering add the onion and sauté, stirring frequently, until the onions are translucent, approximately 3 minutes.
Step three
Lower the heat to medium and pour in the milk, scraping the bottom of the pan to get any fond (the brown bits) off. Pour in the chicken broth and add the bay leaf and thyme. Nestle the chicken thighs into the liquid, skin side up, and cook on medium high heat for 10 minutes or until the internal temperature of the chicken reaches 160°F. Remove the chicken from the pan and transfer to a cutting board, allowing it to cool enough to handle. Discard the bay leaf and skim any excess fat off of the top.
Step four
In a small bowl, using your hands or a fork, mash together the butter and flour until completely combined and a paste has formed. Carefully add about ½ cup of the cooking liquid and whisk until smooth. Stir the butter and flour mixture back into the pan until completely combined. Lower the heat to medium, add the carrots and allow to cook until the liquid thickens to a gravy-like consistency, approximately 12 minutes.
Step five
Meanwhile, make the biscuits: Preheat the oven to 425°F.
Step six
In a medium mixing bowl whisk together the flour, sugar, baking powder, cream of tartar and salt. In a separate bowl combine the beaten egg and buttermilk.
Step seven
Gently toss the frozen, grated butter, shredded cheese and black pepper into the flour mixture until it is all coated. Add the wet ingredients and mix until just combined. Turn out onto the counter and press it into one big, round dough. Fold it over on itself, press down and repeat two more times. Using your hands or a rolling pin, flatten the dough to 1 inch thickness. Use a biscuit cutter or glass to punch out the biscuits.
Step eight
Brush the tops of the biscuits with a bit of heavy cream and a few cracks of freshly ground black pepper. Set aside in the fridge until the filling is ready.
Step nine
Carefully, using your hands or two forks, shred the cooked chicken (save the bones for stock if desired). Once the pot pie filling has thickened and the carrots are softened, add the shredded chicken, cayenne pepper, nutmeg, lemon juice and stir to combine. Taste for seasoning, adding salt, pepper, cayenne and lemon juice as needed.
Step ten
Stir in the fresh or frozen peas. Arrange the biscuits on top of the filling and bake for 12 to 15 minutes or until the tops of the biscuits are golden brown and the filling is bubbling. Allow to rest for at least 5 minutes. Garnish with chopped parsley.

Ingredients

1 3-4 lbs. RANGER® Free Range Whole Chicken or RANGER® Free Range Chicken Thighs
1 large yellow onion, diced
1/4 cup whole milk or milk alternative
3 cups chicken broth (vegetable broth or water works too)
bay leaf
1 tsp. minced fresh thyme
3 tbsp. unsalted butter, at room temperature
4 1/2 tbsp. all-purpose flou
2 large carrots, diced (about 1 cup)
1/2 tsp. cayenne pepper (optional)
1/4 tsp. freshly grated nutmeg
1-2 tsp. fresh lemon juice
1 cup fresh or frozen green peas (no need to defrost)
2 tbsp. chopped flat-leaf parsley
  Olive oil, as needed
  Kosher salt, to taste
  Freshly ground black pepper, to taste
 
  BISCUITS:
1 1/2 cups all-purpose flour
1 tbsp. sugar
2 1/4 tsp. baking powder
1/2 tsp. cream of tartar
3/4 tsp. salt
1/3 cup (6 tablespoons) unsalted butter, frozen and grated
egg, beaten
1/3 cup (3 fluid ounces) buttermilk, cold
1/3 cup grated sharp cheddar cheese
1/2 tsp. freshly ground black pepper
  Heavy cream and black pepper for topping the biscuits before baking

Directions

Step one
Break down whole chicken. In a deep 12 inch skillet on medium high heat add approximately 1 tablespoon of olive oil. Season both sides of the chicken pieces with salt and pepper. Once the oil is shimmering, lay the chicken skin side down in the pan (you may have to cook the chicken in batches, depending on their size). Cook for 5 minutes or until the skin is brown and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
Step two
In the same skillet, still on medium high heat, add another tablespoon of olive oil. Once the oil is shimmering add the onion and sauté, stirring frequently, until the onions are translucent, approximately 3 minutes.
Step three
Lower the heat to medium and pour in the milk, scraping the bottom of the pan to get any fond (the brown bits) off. Pour in the chicken broth and add the bay leaf and thyme. Nestle the chicken thighs into the liquid, skin side up, and cook on medium high heat for 10 minutes or until the internal temperature of the chicken reaches 160°F. Remove the chicken from the pan and transfer to a cutting board, allowing it to cool enough to handle. Discard the bay leaf and skim any excess fat off of the top.
Step four
In a small bowl, using your hands or a fork, mash together the butter and flour until completely combined and a paste has formed. Carefully add about ½ cup of the cooking liquid and whisk until smooth. Stir the butter and flour mixture back into the pan until completely combined. Lower the heat to medium, add the carrots and allow to cook until the liquid thickens to a gravy-like consistency, approximately 12 minutes.
Step five
Meanwhile, make the biscuits: Preheat the oven to 425°F.
Step six
In a medium mixing bowl whisk together the flour, sugar, baking powder, cream of tartar and salt. In a separate bowl combine the beaten egg and buttermilk.
Step seven
Gently toss the frozen, grated butter, shredded cheese and black pepper into the flour mixture until it is all coated. Add the wet ingredients and mix until just combined. Turn out onto the counter and press it into one big, round dough. Fold it over on itself, press down and repeat two more times. Using your hands or a rolling pin, flatten the dough to 1 inch thickness. Use a biscuit cutter or glass to punch out the biscuits.
Step eight
Brush the tops of the biscuits with a bit of heavy cream and a few cracks of freshly ground black pepper. Set aside in the fridge until the filling is ready.
Step nine
Carefully, using your hands or two forks, shred the cooked chicken (save the bones for stock if desired). Once the pot pie filling has thickened and the carrots are softened, add the shredded chicken, cayenne pepper, nutmeg, lemon juice and stir to combine. Taste for seasoning, adding salt, pepper, cayenne and lemon juice as needed.
Step ten
Stir in the fresh or frozen peas. Arrange the biscuits on top of the filling and bake for 12 to 15 minutes or until the tops of the biscuits are golden brown and the filling is bubbling. Allow to rest for at least 5 minutes. Garnish with chopped parsley.

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