Chicken Pot Pie

Main

• 1 quart (0.95L) homemade or store-bought low-sodium chicken stock
• 4 pound (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts
• 1 large onion, diced (about 8 ounces; 1 cup; 225g)
• 2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g)
• 2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)
• 2 medium garlic cloves, crushed
• 2 sprigs thyme
• 2 sprig flat-leaf parsley
• 1 sprig rosemary
• 1 bay leaf

Filling

• 1/2 ounce gelatin (4 teaspoons; 15g)
• 1/4 cup (55ml) reserved chicken stock, cooled
• 4 ounce unsalted butter (8 tablespoons; 115g)
• 4 ounce all-purpose flour (1 cup minus 1 tablespoon; 115g)
• 1 medium onion, diced (about 7 ounces; 2/3 cups; 200g)
• 1 large carrot, diced (4 ounces; 3/4 cup; 115g)
• 1 large celery rib, diced (4 ounces; 3/4 cup; 115g)
• 1/2 cup (115ml) dry white wine
• 1 quart (900ml) reserved chicken stock
• 5 ounce frozen peas (1 heaping cup; 140g)
• 3 ounce drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note)
• 1 1/4 teaspoon salt (5g)
• 1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)
• 1 teaspoon (5g) freshly ground black pepper, or more to taste
• 1 1/2 teaspoon (7ml) Worcestershire sauce
• 28 ounce poached chicken, from above (4 cups, shredded; 795g), or more to taste

Topping

• 9 ounce all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)
• 1 ounce sugar (about 2 tablespoons; 30g)
• 1 tablespoon baking powder
• 1 teaspoon salt (4g)
• 8 ounce cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes
• 8 ounce cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

Directions

1. For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart pressure cooker. Cook on high pressure for 25 minutes.
2. Remove chicken with tongs and set aside. Strain stock through a sieve into a large bowl, discard solids, and set stock aside to cool.
3. For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside.
4. In a 5-quart pot, melt butter over medium heat, then whisk in flour. Stir until roux is fragrant and a nutty blond color, about 5 minutes. Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.
5. Add white wine and 1 quart reserved stock, stirring until smooth. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce.
6. Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.
7. For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling.
8. Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy.