chicken pot pie with biscuit topping

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OLYMPUS DIGITAL CAMERA

notes: this was aweeseeeeeesome. so good. sooooooo good. like, go make this now. also, really easily adaptable– switch out whatever vegetables you like, or omit the chicken/ switch to veggie broth to make it vegetarian.

topping recipe adapted from http://www.foodess.com/2012/10/biscuit-topped-chicken-pot-pie/

ingredients:

for filling:

  • carrots- about 3/4 cup
  • medium potato, peeled
  • olive oil
  • medium sweet onion
  • 3 cloves garlic
  • 3/4 container white button mushrooms
  • 2 ears of corn, kernels cut off
  • 1/4 cup green beans in small pieces
  • 1/4 cup peas
  • 1/2 lb chicken seasoned well and baked, diced
  • 1/2 cup all-purpose flour
  • about 4 cups chicken stock
  • 1/2 cup milk (i used 2%)
  • salt and pepper to taste

for biscuit topping:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cold butter, cubed
  • 1 cup buttermilk (or one cup milk, with one tsp vinegar)
  • 1/2 tsp dried herbs- i used rosemary and thyme

directions:

filling:

  1. preheat oven to 400F. cut potato and carrots into bite-sized pieces, coat with very light layer of olive oil, salt and pepper to taste. roast for about 20 minutes until soft.
  2. meanwhile, chop and sautee onions in a bit of olive oil until soft. mince garlic and add to onions. when onions become translucent, add mushrooms and sautee. salt and pepper to taste.
  3. put onions, garlic, and mushrooms into large pot, set to medium-high heat. add all-purpose flour, and  cook for about a minute, stirring constantly. add chicken stock and cook until thickened. add milk, and cook for another 4-5 minutes. add corn, green beans, peas, and chicken. stir, and salt and pepper to taste.
  4. pour mixture into pan(s)– i used two ramekins and a cake pan.

biscuit topping:

  1. to make biscuit topping, whisk together flour, baking powder, baking soda and salt. using a food processor, work butter into flour mixture until it resembles coarse crumbs. add buttermilk and herbs, and pulse until just combined.
  2. using two spoons, drop biscuit dough on top of filling. bake 15-20 minutes until golden brown.

 

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