Drop Biscuit Chicken Potpie
"Buttery buttermilk biscuits make this family-style fave irresistible, and they couldn't be simpler to prepare, even for biscuit novices. Cooking the chicken bone-in makes it more flavorful and moist, but for convenience, you can substitute 4 cups diced skinless, boneless chicken thighs. Brown them first, and then mix into the filling to bake in the last step...."
INGREDIENTS
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6.75 ounces self-rising flour (about 1 1/2 cups)
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6 tablespoons cold unsalted butter, cubed
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9 tablespoons nonfat buttermilk
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Cooking spray
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2 tablespoons canola oil, divided
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1 (3 1/2-pound) chicken, cut into 6 pieces and skinned
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1 teaspoon kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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2 1/2 cups chopped peeled carrot (4 medium)
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2 1/2 cups chopped peeled turnip (2 medium)
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh sage
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5 garlic cloves, thinly sliced
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2 shallots, thinly sliced
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1/2 cup riesling or other white wine
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4 cups unsalted chicken stock (such as Swanson)
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5 tablespoons all-purpose flour
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8 Brussels sprouts, trimmed and halved lengthwise
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