Filling for the Pot Pie
1 1 medium yellow onion, diced 1/2 cup
4 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup half and half 2/3 cup low-sodium chicken broth*
3/4 teaspoon dried thyme or 2 teaspoon minced fresh thyme
3/4 teaspoon dried rosemary or 2 teaspoon minced fresh rosemary
freshly ground black pepper and salt
12 oz. assorted frozen vegetables
3 cups cooked rotisserie chicken shredded (breast and thigh flesh)
Biscuits
1.5 cup (7.5 oz) unbleached all-purpose flour (measure with a scoop and a level)
2 tsp baking powder (ideally without aluminum)
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, diced
3/4 cup + 1 tablespoon chilled buttermilk
1 tablespoon fresh parsley, minced
When making the pot pie filling, position the oven rack in the upper third of the oven. Preheat the oven to 425°F.
Melt butter in a 12-inch broad by 2-and-a-quarter-inch-deep cast iron skillet over medium heat. Cook until the onions are slightly golden brown, about 8 to 10 minutes.
Cook for 1 minute more after adding the flour.
While whisking, slowly pour in the chicken broth, followed by the half and half. Season with salt and pepper to taste after adding the thyme and rosemary.
Cook until it just gently simmers, stirring constantly, then reduce to low heat and cook until it’s slightly thickened.
Cook for another 30 seconds after adding the vegetables and chicken (it does not need to be fully cooked). Set aside after removing from the heat.
Make the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. Make a well in the center of the mixture and set it aside.
Melt the butter in a microwave-safe dish until it’s about two-thirds melted. Remove off the heat and whisk until completely melted (if you melted it all the way, no worries, just let the butter cool for a few minutes).
Whisk the buttermilk and butter together until the mixture is clumpy.
Pour the buttermilk mixture into the well in the flour mixture, then fold with a rubber spatula until barely incorporated.
Scoop out the dough Drop a 1/4 cup ice cream scoop (or a greased measuring cup) into the prepared pot pie mixture in the skillet. Repeat until all of the dough is gone, yielding 8 biscuits.
Transfer to oven and bake until biscuits are cooked through, around 17 – 22 minutes, with a further minute of broiling if you want them more golden brown (keep an eye on them).
Allow to sit for a few minutes before serving. Sprinkle with parsley on top.
