Cooking with Miranda

Cooking with Miranda: Biscuit Topped Chicken Potpie

This spring my nephew came to stay at our house because he was bored. We put him to work. He helped in the garden, learned to feed the chickens and collect eggs. I taught him how to cook spaghetti and meat sauce so he could make dinner for his mom when she got out of basic training.

I have to admit. I’m not used to cooking for almost teenagers. Everett and I tend to eat all sorts of things that twelve year old boys find weird. One dish was an overwhelming success. It got made a few times while he was staying with us; Biscuit Topped Chicken Pot Pie. He liked it so much, he asked my mom to make it for him when he went back to stay with her.

I start by premixing my biscuits. Any biscuit recipe will do. I love the basic cathead biscuit recipe from the Biscuit Head Cookbook that I bought on vacation in Ashville. This will become the top crust of your pot pie. I also always forget to pre-heat my oven. This is a good time to do it, 350 degrees is pretty safe.

I sear chicken thighs in an oven safe frying pan, about five minutes on each side. The goal is to get a nice crust on the outside without cooking the chicken all the way through. I remove the chicken and leave it to rest. Using the same frying pan, with the tasty fond bits on the bottom, I sauté minced garlic and onions together until translucent. I add carrots sliced into coins, about 1/2 an inch thick. I never peel my carrots before I slice them, but rather I give them a good scrubbing. I cook the onion, garlic, and carrots for about 4 minutes. Then I add some diced celery to the mix. At this point I grind in a pinch pepper and a pinch of salt. I throw in some diced new potatoes. My favorite are the Yukon Gold ones, because they are buttery and delicious. I also dice up the chicken thighs and add them to the veggies. Season with thyme and parsley.

I sprinkle all of the veggies and chicken with about two table spoons of whole wheat flour and mix the veggies and chicken to incorporate the flour evenly. I slowly add the chicken stock, stirring as I pour. The chicken stock deglazes the pan and starts to create the gravy for the pot pie. I allow the pan to simmer for about 5 minutes or until the chicken stock reduces and thickens. I stir a quarter cup of heavy cream and remove from heat.

Press the biscuit dough into a circle about the same size as your frying pan, minus one inch, the one inch is important. I know this sounds vague, but eyeball it. As you make more chicken pot pies, which you will, you’ll learn to guesstimate the size of your dough circle. Gently lay your dough circle on top of the delicious mix of meat, veggies, and gravy in your frying pan. Place whole frying pan, now with dough circle, into your preheated oven.

Bake for 25 minutes or until the biscuit topping is puffy, golden brown, and looks like a biscuit. Remove from the oven. This is the hardest part, right here. Let it cool for about 5 or 10 minutes so that you don’t scald the beejeezus out of your mouth. Cut up and consume the delicious golden flakey, creamy, meaty goodness. Congratulations, you just ate your veggies too.

Cook with me

Biscuit Topped Chicken Potpie

Serving Size:
1/8th piece
Time:
60 minutes
Difficulty:
Easy

Ingredients

  • Biscuit dough (either from scratch or you CAN use pre made)
  • 1 pound of boneless, skinless chicken thighs
  • 1 small onion or half of 1 medium onion, diced
  • 2 cloves of garlic minced
  • 3 carrots, sliced into 1/2 inch disks
  • 3 ribs of celery, diced
  • salt, pepper, thyme, and parsley to taste
  • 6 new potatoes diced
  • 2 tablespoon of whole wheat flour
  • 2 cups of chicken broth or stock
  • 1/4 cup of heavy cream

Directions

  1. Preheat oven to 350 degrees F.
  2. Sear chicken thighs in an oven safe frying pan, about five minutes on each side. Remove the chicken from pan and leave it to rest.
  3. Using the same frying pan, sauté minced garlic and onions together until translucent. Add carrots and cook with onions and garlic for about 4 minutes.
  4. Add celery and cook until softened. Add salt and pepper and diced new potatoes. Season with thyme and parsley.
  5. Dice up the chicken thighs and add them to the veggies.
  6. Sprinkle chicken and vegetable mixture with whole wheat flour and mix to incorporate.
  7. Slowly add the chicken stock, stirring as you pour. simmer for about 5 minutes or until the chicken stock reduces and thickens.
  8. Stir in a quarter cup of heavy cream and remove from heat.
  9. Press or roll the biscuit dough into a circle about the same size as frying pan, minus one inch. Gently lay your dough circle on top of the contents of frying pan. Place whole frying pan, now with dough circle, into preheated oven.
  10. Bake for 25 minutes or until biscuit topping is golden brown. Allow to cool before cutting and serving.

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