Ingredients

The following ingredients have 9 Servings
  • 3 boneless, skinless chicken breasts (1 1/2 pounds)
  • Kosher salt
  • Black pepper
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 cup plus 2 tablespoons unsalted butter (18 tablespoons), chilled, additional for greasing pan
  • 2 leeks, thinly sliced, white and light green parts
  • 1 shallot, thinly sliced
  • 3 1/2 cups all-purpose flour
  • 1 cup heavy cream, more as needed
  • 1 small celery root or 2 small carrots, peeled and diced (1 1/4 cups)
  • 1 medium potato, peeled and diced (1 1/4 cups)
  • 1 cup frozen peas, optional
  • 1 1/2 teaspoons finely grated lemon zest (from 1 1/2 lemons)
  • 1 tablespoon baking powder
  • 1 1/2 cups buttermilk
  • 3 tablespoons sliced blanched almonds

Instruction

  • Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
  • Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
  • Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
  • In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it’s O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
  • Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.