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Chicken and Biscuits Pot Pie
49

It’s Election Day and my nerves are completely shot.  I’ve been wishing this day would come for…what seems like ever… with the hopes that the ridiculously smug TV political ads would end soon.  We have a hot Senate seat up for grabs here in CT and it’s been a contentious race between the businesswoman wife of the CEO of WWE (think Hulk Hogan-esque wrestling – but not the recent sex tapes Hulk Hogan – ewww stop) and our current Congressman.  It’s been an odd few months to say the least.

So this chicken and biscuits pot pie is a nerve-soother and it will make you forget about the political jargon, Quinnipiac polls, and personal attacks.  It’s really just a superb recipe for a hearty and homey chicken pot pie topped with flaky buttermilk biscuits instead of pie dough.  And to be honest, from here on out I’m nixing pie dough as my pot pie topper.  Why fuss with pie dough when you can make a bunch of biscuits and avoid all of that chilling and rolling?  Plus?  Come on – they’re biscuits.  They’re kind of like the most obvious food you’d want to dip into your pot pie anyway, aren’t they?  The pot pie comes together quite easily (especially when you use a rotisserie or leftover roast chicken) and in about an hour, dinner is on the table.  We adored this meal and with the weather feeling like full-on winter here already in CT, I can see this being a regular nerve-soother in our house.

Chicken and Biscuits Pot Pie

Yield: 8 servings

You can make this pot pie in either a 13x9-inch baking dish or individual oven-safe bowls (which I find cute but a nuisance) - just bake the bowls for 20-25 minutes. The filling and biscuits can both be made in advance. Keep them separate, reheat the filling before adding it to the baking dish(es) then proceed with the baking process as instructed in the recipe.

Ingredients

    For the buttermilk biscuits
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp granulated sugar
  • 1/2 tsp table salt
  • 4 tbsp (1/2 stick) unsalted butter chilled, cut into 1/4-inch cubes
  • 3/4 cup plus 2 tbsp buttermilk
  • For the chicken pot pie filling:
  • 1 1/2 tablespoons vegetable oil
  • 1 large onion, chopped fine
  • 3 medium carrots, peeled and cut crosswise 1/4-inch thick
  • 2 small ribs celery, cut crosswise 1/4-inch thick
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 cups milk
  • 2 to 2 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 3 tablespoons dry sherry (optional)
  • 3 to 4 cups (about 1 1/4 lbs) shredded chicken
  • 3/4 cup frozen peas, thawed
  • 3 tablespoons minced fresh parsley leaves

Instructions

  1. To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
  2. Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4" thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you're ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
  3. To make the filling: Preheat the oven to 400° F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
  4. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you'll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
  5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Source

source: adapted from The New Best Recipe by the editors of Cook's Illustrated

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Biscuits and Sausage Gravy
7


I’ve been hiding something from you all these years.  It’s nothing serious but it will probably surprise you, as it does most people, considering where I live now and where I grew up.  See, I’m a country music fan.  A big one…and I’m no longer afraid to admit it, as I once was while growing up in a world of Z100 and Hot 97 beaming from the top of the Empire State Building.  This love started as a teenager when you know liking something different other than mainstream anything is a social and high-school-life-ending deal breaker.  But I fell for Garth Brooks’ music hard.  Standing Outside the Fire.  The Dance.  Unanswered Prayers.  If Tomorrow Never Comes.  It all resonated deep inside me.  And maybe this all coincided with teenage first love. But the music never left me.  I blasted “The Hits” album when I spent endless hours babysitting for my cousins, in my Discman, and in my oversized stereo in my bedroom and dorm rooms.  I must have been driven everyone crazy!

Today, Garth and all of my favorite “modern” country music blasts from my iPhone, in my car, and always in my kitchen when I cook (from my new-but-still-10yr-old oversized stereo).  So to help celebrate my great friend Elly’s 5th blogging anniversary (YAY Elly!!), I’m contributing this post and my love of all things country to Elly’s Eat to the Beat event.  To specifically tie my love for country music together with food, I actually went around in circles thinking about what to make because there are so many specific possibilities: sweet potato pie (Alabama), fried chicken (Zac Brown Band), desserts with honey (Lady Antebellum and Blake Shelton), fish (there are too many fishing songs to count), or really any food that contains beer, whiskey, tequila, etc.  If you’re not into country, maybe this spoof from Lady Antebellum (called Lady Hazing) will help you get you in the mood…

But I decided to go with country music in general rather than a specific song since it’s what I shake my booty to in the kitchen while I cook.  And when I think about “food, food of the South” (lol I hope some of you got that!), biscuits and sausage gravy are what immediately come to mind.  Biscuits and gravy also happen to be one of Kyle’s and my absolute favorite breakfasts and since I posted it so long ago here, I thought it might be high time to resurrect that post and update the photo.  I’ve tweaked the recipe a bit over the years to perfect it and now with the addition of the dream biscuits I made recently, this meal is truly outstanding.  Peppery and velvety sausage gravy…fluffy biscuits…yowza!  Not only is it our favorite holiday breakfast, but we’ve also made it a couple times for dinner as well and it’s the perfect meal to make breakfast for dinner even more fun.  You may not be a country fan, but don’t let that stop you from making these biscuits and gravy!

Cream Biscuits
21

Cream Biscuits

Perhaps the operative name for this recipe should be Dream Biscuits rather than Cream Biscuits.  I’ll admit that I’ve been fearful of taking on homemade biscuits but this recipe has changed my life.  With one bowl, a wooden spoon, and less than 10 minutes of time, these biscuits are ready to be baked without any plausible biscuit catastrophes.  There’s no worrying about pea-sized pieces of butter or fretting about whether the butter is cold enough; you’ll mix all of the ingredients together, do 30 seconds of kneading on the counter top, pat out the dough, cut out rounds, and bake – amazingly simple with extraordinary results.  These cream biscuits are high-risers and show off beautiful layers that you expect with a homemade biscuit and they will be the perfect addition with breakfast, soup, stew, or chili, and casual or holiday dinners (like say, the big one coming up this week).  I can also see them as being an excellent vessel for sliders or egg and cheese [and bacon/sausage/spinach/etc.] sandwiches since they aren’t tough and crumbly at all.  They are pretty much perfect biscuits and like I said, they are my dream biscuits.

Cream Biscuits