RECIPE #176, DAY #214
ORIGINAL RECIPE: “Split-Biscuit Chicken Pie” from Brand Name Recipes’ Best of the Best One Dish*
TIMING: Almost 2 hours
TOOLS: A rolling pin and a few pots and pans, including some sort of casserole or baking dish. A dough cutter is also handy.
COOK TYPE: Stovetop and oven
HEALTH: It is chock-full of butter and a little cream, but it is also full of lean protein and herbs and veg, veg, veg. It is forgivable to eat an awesome pot pie every once in awhile, especially during the hibernation of the wintertime.
EXPERIENCE: I have no idea why, but my eight-year-old decided about a week ago that he wanted a chicken pot pie. I informed him of the house rules: write it on the grocery list before Friday, and you’ll have it sometime next week. He totally didn’t obey me, but he is the world’s best nagger. So he asked me multiple times a day until it was all I could do not to remember while in the grocery store (not on Friday: on the day the snow melted enough).
I was a little sad to see that I do not have many recipes on my shelves for pot pie, except for my truly incredible veggie pot pie. I knew winter squash and pearl onions were not what my son was looking for, so I made a starting point of a pretty lame recipe from Best of the Best One Dish, a book my daughter bought me years ago to show me what kid-friendly cuisine looked like.
I made lots of changes, and the result was super awesome. Super awesome as in silky, savory filling and decadent, crispy crust. Awesome.
NOTES: You can use a biscuit topping, which is what the original recipe called for. You just need to make the 10-minute dough for my 2-Ingredient Biscuits, then finish the bake, split them open, and place them split side down on the chicken mixture. You could then reduce the bake time to 30 minutes.
- In a mixing bowl, place 1 stick cold, unsalted butter, 1 1/2 cups all purpose flour, and 1/4 teaspoon salt. With your fingers or a dough cutter, work the dough together until there are still some pea-sized chunks of butter. With a wooden or plastic spoon, add ice water 1 tablespoon at a time, just until the dough comes together in a ball. Shape the ball into a thick disk, wrap in plastic wrap, and set aside in the fridge.
- Heat 1/3 cup unsalted butter over medium heat in a heavy-bottomed pot big enough to hold all your filling. When melted, add 1 diced onion. When onion begins to soften, add 5 diced carrots, 1 diced rib celery, and 1 smashed garlic clove. When celery begins to soften, add 1 pound diced chicken breast and brown until cooked through.
- Add 1 teaspoon dry parsley and 1 teaspoon dry thyme, then give it a stir. Add 1/3 cup all purpose flour and work in for 1 minute.
- Add 1 1/2 cups chicken broth, 1/2 cup cream, 1/2 cup apple cider, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Scrape up bits off the bottom of the pan and stir regularly until sauce has thickened. Stir in 1 cup frozen peas and taste sauce for salt. Remove from heat.
- Pour chicken mixture into a casserole dish approximately 12×8 inches, in any shape you desire. On a floured surface, roll out your dough into the approximate shape of your casserole dish, just a little larger. Rolling the dough up onto the rolling pin, place it carefully over the chicken mixture and tuck in all the edges hard against the dish.
- Cut steam vents in the crust then brush with an egg wash made with 1 egg and 1 tablespoon water beaten together.
- Bake for 1 hour, until crust is flaky and golden brown and inside is bubbly and hot. Allow to rest for 10-15 minutes before breaking the crust and digging in.
Serve with a cold, lazy night and not much else. Some hard cider. And a warm, green salad.
*Recipe changed from the original.