March has officially come in like a lion so does that mean we for sure have the lamb part ahead?
The only saving grace of all this cold, yucky weather is that I have had ample opportunity to make all my favorite stick-to-your-ribs meals. Chili, stew, risotto…and now pot pie! This is an old-fashioned pot pie with a twist. Instead of the traditional flaky crust (which I will never turn down, by the way…flaky crusts for life!), this pot pie features big scoops of hearty chive buttermilk biscuits, baked right on top of the filling. If you like a greater topping to filling ratio (and who doesn't?), this pot pie is for you.
If you have some shredded chicken on hand (or decide to opt for a rotisserie chicken from your local grocery store), this meal will come together mostly in one dish. You'll need an extra bowl for mixing the biscuits, but the rest of the meal is sautéed, baked, and served in one dish. Because we may be stuck inside, but that doesn't mean we want to spend our time doing dishes.
BTW, I have my fingers crossed that this is the last wintery meal I have to make. Can we get a second opinion on that whole groundhog thing?
BTW, I have my fingers crossed that this is the last wintery meal I have to make. Can we get a second opinion on that whole groundhog thing?
chicken biscuit pie
4 Tbsp unsalted butter
1 onion, diced
2 carrots, chopped
3 stalks celery, chopped
2 carrots, chopped
3 stalks celery, chopped
1 tsp thyme (or 2 tsp fresh thyme, if you have it)
Salt and pepper
1 Tbsp whole-grain mustard
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup milk (preferably whole milk, but 2% will work)
1 Tbsp whole-grain mustard
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup milk (preferably whole milk, but 2% will work)
4 cups shredded chicken
1 cup frozen peas
for the topping:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 Tbsp chopped fresh chives
2 tsp baking powder
2 tsp sugar
1/4 tsp baking soda
Salt and pepper
6 Tbsp cold unsalted butter, cubed
3/4 to 1 cup buttermilk
directions:
Make the filling: Melt the butter in a Dutch oven or large cast iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded chicken and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Remove from the heat and season with salt and pepper.
Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, baking soda, 3/4 teaspoon salt, and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. If the dough feels dry, add additional buttermilk, one tablespoon at a time.
Stir the peas into the chicken filling. Using a spoon or cookie scoop, drop about 14 mounds of batter on top. Transfer the Dutch oven or skillet to the oven and bake until the topping is puffed and golden, about 25-30 minutes. Let stand 5 minutes before serving.
Yield: 6-8 servings
1 cup frozen peas
for the topping:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 Tbsp chopped fresh chives
2 tsp baking powder
2 tsp sugar
1/4 tsp baking soda
Salt and pepper
6 Tbsp cold unsalted butter, cubed
3/4 to 1 cup buttermilk
directions:
Make the filling: Melt the butter in a Dutch oven or large cast iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded chicken and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Remove from the heat and season with salt and pepper.
Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, baking soda, 3/4 teaspoon salt, and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. If the dough feels dry, add additional buttermilk, one tablespoon at a time.
Stir the peas into the chicken filling. Using a spoon or cookie scoop, drop about 14 mounds of batter on top. Transfer the Dutch oven or skillet to the oven and bake until the topping is puffed and golden, about 25-30 minutes. Let stand 5 minutes before serving.
Yield: 6-8 servings
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