Thursday, February 18, 2010

Chicken Pot Pie

This is one of those recipes that is a super-standby. When I make biscuits and gravy for breakfast, I usually make a larger batch of biscuit dough. One part goes to biscuits and the rest gets rolled into a large circle and covers this quick and easy chicken pot pie. It's one of those dishes that uses what's in the freezer and the pantry to produce a weekday meal: it can be on the table in less than 30 minutes.

Chicken Pot Pie
For the filling
2 cups of mixed vegetables*
1 can of mushroom soup
1 cup of milk (optional)
1 cup of cooked chicken, cubed
1 tablespoon of Worcestershire sauce
Pepper

Prepare the mushroom soup in a sauce pan according to the instructions on the can. If it asks to add water or milk, add one cup of milk only. Heat the vegetables in the soup and add the chicken. Flavor with the Worcestershire sauce and the pepper. Taste and adjust. Simmer for about five minutes or until hot, then pour into a pie pan or shallow oven dish.

For the dough
1 can of prepared buttermilk biscuits
1 tablespoon melted butter
or
1 cup of all purpose flour
1 tablespoon of baking powder
1/2 teaspoon salt
3 tablespoons of cold butter
1/4 cup buttermilk
1 tablespoon of sour cream
1 tablespoon melted butter

If you use the prepared biscuits, take them out of the can and separate them from each other, placing them in a circle on a lightly floured countertop. Roll the prepared biscuits together into a larger circle.

If you make the biscuits yourself, mix the first three ingredients, cut in the cold butter and stir in the buttermilk and the sour cream. Carefully knead the dough together (four or five kneads maximum) and pat into a circle on a lightly floured countertop.

Roll the dough into a circle slightly larger than your oven dish. Carefully lift the circle and place it on top of the pie filling. Cut the dough that hangs over the edges, brush the top with melted butter and bake in the oven for 25 minutes or until the biscuit dough is golden brown and the filling is bubbling. (You may want to place a baking sheet underneath the pie pan in case the filling bubbles over; it makes for easy clean-up!)

2 comments:

  1. Anonymous4:38 AM

    biscuits and gravy for breakfast? Is that an old Idaho custom?

    Love, Emile

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  2. Hi Emile!
    Nope, it's actually an old American custom :-) The biscuits are not biscuits as in cookies, but more a fluffy, buttery bread roll, and the gravy is similar to ragout, made with spicy or sweet pork ground beef. I'll post some tomorrow or the day after so you can see!
    Love,
    Nicole

    ReplyDelete