Tuesday, February 10, 2015
Chicken and biscuit skillet pie
What's better on a snowy winter evening than a pot pie full of chicken, gravy, and lots of vegetables? How about one with a biscuit crust? Yes, it's awesome. Talk about comfort food! This pot pie is a delicious way to warm up and get a hearty meal after a long day playing outside. While I do love a pot pie in a regular crust, the leftovers tend to get soggy and I don't like that. Plus, I love biscuits. I mean, who doesn't, right? But to have a buttery biscuit layer that is firm on the top and fluffy and soft underneath is a special addition to any pot pie. While not a traditional "pie" in terms of crust, this dish is pie #2 of 25 Pies in 2015.
The filling is my own, but I used this recipe for the biscuit topping. And speaking of the filling, don't feel limited here - you can swap in and out your preferred vegetables or even change it to turkey. I used carrots, potato, peas, and sweet corn - but you can use green beans, parsnips, turnips, whatever vegetables you enjoy! This recipe will feed about four people.
Chicken and biscuit skillet pie
for the chicken:
about 1-1/2 lbs. bone-in chicken thighs
4 cups water
1 bay leaf
4 springs fresh thyme
for the remaining filling:
1 tablespoon olive oil
2 large carrots, diced
1 yellow onion, diced
1 rib celery, diced
1 large potato, peeled and diced
3 cloves garlic, minced
3 cups chicken broth (reserved from cooking chicken)
heaped 1/4 teaspoon poultry seasoning
1/2 cup milk
1/4 cup all-purpose flour
1/2 cup frozen peas
1/3 cup frozen sweet corn
sea salt and freshly ground black pepper
for the biscuit topping:
1-1/2 cups all-purpose flour
1 teaspoon sea salt
1-1/2 teaspoons baking powder
1 stick unsalted butter, melted and cooled slightly
1-1/2 cups milk
First, cook the chicken. Remove and discard the skin. Place the chicken in a slow cooker with the water, bay leaf, thyme sprigs, and a good pinch of salt. Cook on low for about 4-6 hours. Remove the chicken and let it cool slightly (save the cooking liquid). Shred the chicken meat and set aside. Remove the bay leaf and thyme stems from the cooking liquid. [Alternatively, you may poach the chicken, or use about 2 cups of pre-cooked chicken and store-bought broth.]
In an oven-proof skillet that is about 11-inches in diameter and at least 2-inches deep, heat the olive oil over medium heat. Stir in the carrot, onion, celery, and potato. Let cook, stirring often, until the vegetables begin to soften. Season well with salt and pepper and stir in the garlic. Cook for another minute.
Stir in the chicken cooking liquid/broth and scrape up all the brown bits from the pan. Stir in the poultry season and minced thyme.
Pour the milk into a liquid measuring cup. Whisk in the flour until combined and then pour it into the skillet. Whisk everything well and bring to a boil. Reduce to a simmer and add the peas, corn, and shredded chicken. Season with salt and pepper as needed and continue to cook until the mixture thickens and the vegetables are cooked through. Remove from heat.
Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, salt, and baking powder. Stir in the butter and milk until combined. Gently begin the spread the biscuit mixture over the filling, trying to spread in an even layer reaching as close to the edge of the skillet as possible.
Place in the oven and bake until the biscuit is golden and cooked through, about 40 minutes. Let cool for about 5 minutes before serving.
What was I cooking one year ago?: soft pretzels with cheddar-ale dipping sauce
Two years ago?: carrot-ginger soup
Three?: spinach-artichoke dip
Four?: eggplant involtini
5?: lime tart