This is spring’s answer to pot pie, but way easier, because no rolling out pie dough and we’re taking a shortcut with rotisserie chicken!
For the sauce:
3 T unsalted butter
1 small yellow onion, diced
6 large radishes, trimmed and quartered
2 stalks celery, trimmed and diced
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 C flour
1 C chicken stock
2 1/2 C whole milk
3 tsp dijon mustard
2 small yukon gold potatoes, cut into half inch diced
6 ounces baby spinach
4–5 C shredded chicken (from one small rotisserie chicken)
2 T chopped chives
2 T chopped tarragon
For the drop biscuits:
2 C flour
1 T baking powder
1 C grated parmesan
1 T chopped tarragon
1 T chopped chives
1/2 tsp kosher salt
1/4 tsp ground black pepper
5 T unsalted butter, melted and cooled for five minutes
1 C whole milk, cold (reduced fat is OK, skim is not)
Preheat your oven to 425°F.
Melt butter in the large ovenproof skillet over medium low heat. Add the onions, radishes, and celery. Season with salt and pepper and cook just until the veggies begin to soften – about five minutes.
Sprinkle in the flour, and stir frequently, cooking the flour and veggies for two to three minutes. Slowly add in the chicken stock, whisking constantly, until you have a smooth paste. Then whisk in the milk and mustard.
Bring to a simmer and season to taste. Add the potatoes and simmer for ten minutes. Fold in the spinach, shredded chicken, tarragon, and chives and cook just until the spinach has wilted down, about five minutes.
In a large bowl whisk together the flour, baking powder, grated cheese, chopped herbs, salt, and pepper. Pour melted butter into cold milk and stir with a fork. It will clump up, which is good. Add the milk/butter mixture to the flour. Mix everything together just until no dry flour remains.
Dollop mounds of the biscuit dough on to the chicken mixture, spacing it out more or less evenly. It’s OK if you don’t cover the entire surface area of the chicken and veggies – the biscuits will expand as they bake. Transfer to your preheated oven and bake for 20 minutes, or until the biscuits are golden brown on top and the potatoes are tender.
Of course if you have homemade chicken stock feel free to use it, but there isn’t much here, so it’s fine to use the boxed stuff, or the concentrated base (which is what I prefer).
Not feeling tarragon and chives? That’s cool, just pick whatever tender herbs speak to you. I’d avoid anything too strong like rosemary or cilantro though. Also I hate cilantro so I’m a little biased.
If you grate your own cheese on the fine holes of a box grater or with a microplane it will be lighter and fluffier, so a cup won’t actually be all that much cheese. But if you are using pre-grated cheese chances are a cup will seem like a lot, so feel free to use half.
This biscuit dough is very forgiving, and will be quite wet. The only thing to remember is not to overmix it. Once you don’t see any dry flour in the bottom of the bowl you are done – stop mixing!
Keywords: spring chicken and biscuits, what to do with rotisserie chicken, spring comfort food, chicken pot pie with biscuits