Recipe from Good Girl Dinette
Adapted by Steven Stern
- Total Time
- 1 hour 30 minutes
- Rating
- 4(155)
- Notes
- Read community notes
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Ingredients
Yield:5 servings
- 3½cups all-purpose flour, or as needed
- 2teaspoons kosher salt
- 3½teaspoons baking powder
- 11tablespoons very cold unsalted butter, cut into 1-inch cubes
- 1¼cups buttermilk
- 2tablespoons canola oil
- 2½pounds bone-in chicken thighs, skin removed
- ¼cup Madras curry powder
- 2lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
- 3white onions, cut into ¾-inch dice
- ½ to ¾cup fish sauce
- 4large carrots, peeled and cut into ¾-inch dice
- 3large Yukon Gold or baking potatoes, peeled and cut into ¾-inch dice
- 1¼cups coconut milk
For the Buttermilk Biscuits
For the Chicken Curry
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
1437 calories; 83 grams fat; 38 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 118 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 57 grams protein; 3446 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Buttermilk Biscuits
Step
1
Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
Step
2
For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
Step
3
Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
Step
4
For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and ½ cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
Step
5
Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to ¼ cup additional fish sauce.
For the Chicken Curry
Step
6
For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within ½-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.
Ratings
4
out of 5
155
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Cooking Notes
Leah
You can make the filling a day or more in advance. Refrigerate and then heat on the stovetop before assembly. Make the biscuits right before baking.
Cut out rounds and put the biscuits right next to each other on top of one large dish. This actually works really well with drop biscuits rather than rolled biscuits. Or, you could also top with a rolled pie crust, again making one large dish instead of several small.
Elise
This is an excellent recipe. I made it exactly as described, except I limited the fish sauce to 1/4 cup due to personal preference. The biscuit has an excellent texture, and the meat and vegetables are very flavorful and not too salty. I am really happy with how it turned out and will make it again! Next time I hope to add cauliflower later in the recipe.
Cole
Great recipe!
I had all the ingredients on hand except for lemongrass, so I subbed in a inch nub of ginger rather than going to the store. I found that I wanted a hair more curry powder and a titch less fish sauce, but overall this is a winner!
Cheap Jim
I think worcester sauce is made with anchovies, and probably not a good idea for the allergic.
Katy
The curry variation on standard pot pie is much appreciated. The full 1/2 C of fish sauce resulted in a too-salty curry, I will cut back next time. I also beefed up the curry powder with a mild curry paste. Frozen puff pastry on top worked well. This served as a great leave-at-the-door dinner for my daughter's covid-isolating family!
helen
I made this dish with the fish sauce and it came out so salty that I’m planning to use it as a Saltlick for the deer outside
John
I used a scant 1/2 cup Thai Kitchen fish sauce and wound up with pot pies that noticeably tasted of fish, and were so salty they were barely edible. Fail.
anthony
Way too salty! Do not add 1/2 cup of fish sauce, I couldn’t even finish the meal. I’m not afraid of some salt either, but this was just too much. I think scratch the fish sauce and just add regular salt.
Carolyn
I made this with leftover roast chicken. I sautéed the onions with the madras curry, deglazed with the fish sauce (will cut back on this next time— a bit too salty) and added the carrots and potato as directed and then put in the cooked chicken at the last minute (which I had sprinkled with curry powder) so that it didn’t overcook. Then I assembled it with individual discs of biscuit dough and baked as directed. The biscuits didn’t brown so I broiled the dish at the end. Turned out really good!
sara mcg
Four modifications: 1) skipped the food processor and used a pastry blade for the biscuit dough, 2) used boneless skinless chicken for ease, 3) subbed cauliflower for the potatoes for less starch, and 4) used a 13x9 casserole and one big slab of biscuit instead of individual bowls. Oh, and topped with cilantro because it needed a green garnish and that is what I had on hand. So delicious! Used the initial 1/2 cup of fish sauce and no more was needed. I will make this again, possibly adding peas.
Travis
What a delicious take on pot pie! A chicken & dumpling-like layer is created where biscuit and filling meet. I didn't have ramekins, so I successfully made this in one large pyrex baking dish.
mka
We have fish and shellfish allergies in my family. I substitute soy sauce, tasting as I go and it works well, bringing salt and umami to the dish. As previously noted, Worcestershire sauce does contain anchovies.
Alex Walt
Use Worcestershire sauce as a replacement for fish sauce if you don't like the flavor or can't eat fish. It doesn't taste exactly the same, but it will provide the saltiness and umami flavor that the dish needs.
Cheap Jim
I think worcester sauce is made with anchovies, and probably not a good idea for the allergic.
Merle Gilmore
I'm allergic to fish but this recipe looks yummy, any suggestions on a substitute for fish sauce?
Kathryn
Any suggestion for substituting fish sauce?
skyandstars
Regarding "Can this be made ahead of time?"- in addition to the curry mixture, the biscuits can be started through step 2. Refrigerate the flour/butter mixture in a plastic bag ( or the bowl, if space allows). When ready to continue, remove from refrigerator and add liquid as directed. I frequently do this when I make biscuits as I cook for 2 and most recipes make enough for 6 or so. I use 1/2 of the flour mixture and 1/2 of the liquid and reserve the remaining flour mixture.
Elise
This is an excellent recipe. I made it exactly as described, except I limited the fish sauce to 1/4 cup due to personal preference. The biscuit has an excellent texture, and the meat and vegetables are very flavorful and not too salty. I am really happy with how it turned out and will make it again! Next time I hope to add cauliflower later in the recipe.
Cole
Great recipe!
I had all the ingredients on hand except for lemongrass, so I subbed in a inch nub of ginger rather than going to the store. I found that I wanted a hair more curry powder and a titch less fish sauce, but overall this is a winner!
rperkoff
Can this be done a day before? Also can it be made in one large pan ? thanks
Leah
You can make the filling a day or more in advance. Refrigerate and then heat on the stovetop before assembly. Make the biscuits right before baking.
Cut out rounds and put the biscuits right next to each other on top of one large dish. This actually works really well with drop biscuits rather than rolled biscuits. Or, you could also top with a rolled pie crust, again making one large dish instead of several small.
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