Being that I’m lactose intolerant and my husband has the food preferences of a five-year-old, it can be a battle to eat in my house. Add on to that trying to eat healthy and I’m completely tempted to throw in the towel and eat Subway for the rest of our lives.
We do on occasion hit jackpot with new recipes. Okay, possibly only once, maybe twice. And even then, Jethro doesn’t always like it because “it tasted better last time.” (He has no concept that food doesn’t always taste the same every time like it does when it’s mass-produced. YOU SEE WHAT I’M WORKING WITH HERE?!?)
*ahem* Anyway, one of our few wins have been Chicken-n-Biscuits Potpie from the Food Network Kitchens Cookbook. It’s hearty, tasty and chicken so Jethro likes it; and its non-dairy, homemade comfort food, which I like.
This is probably not a great recipe for the summer, but I refuse to let the weather dictate my life. Screw you, Texas weather, I eat what I want when I want!
Add a margarita to the meal. Instant summertime food.
Please note, the following photos are not hugely appetizing. But they’re real and what your food is really going to look like. I love gorgeous pictures of food as much as the next guy, but it makes me sad when my food does not turn out like that….
4 bone-in chicken breast halves, about 3lbs *
4 cups chicken broth, homemade or low-sodium canned **
3 medium carrots, peeled and cut into 1/2 inch slices ***
5 button mushrooms, quartered ***
1 rib celery (with leaves), cut into 1/2 inch slices ***
1 tablespoon kosher salt
1 cup frozen pearl onions, thawed
1/2 cup all-purpose flour
1 tablespoon minced fresh flat-leaf parsley ****
1 tablespoon chopped fresh dill ****
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
8 tablespoons cold unsalted butter, sliced
1 teaspoon finely grated lemon zest
3/4 cup milk, plus additional for brushing
* I used skinless, boneless.
** Guess which one I used.
*** Or chopped to tiny bits so Princess Jethro will eat it. Or use baby carrots if you’re lazy.
**** Fresh makes a huge difference.
Preheat the over to 450.
Prepare the filling
Put the chicken in medium saucepan, adding just enough broth to cover them. Bring to a boil and then cover and put on very low. Poach the chicken for about 20 minutes, or until the chicken is firm to the touch.
(It’s okay if it’s still a little pink, it will cook in the pie. Don’t let your sissy husband see the almost cooked chicken, lest he swear you will die from salmonella or histoplasmosis.)
Remove the chicken and set aside to cool, reserving the broth. Shred of dice the cooled chicken, throwing away any icky bits if you used bone-in breasts.
Melt the butter on medium-high in a 9-inch cast iron skillet, or other heavy oven-proof skillet. (I’ve used a dutch oven and it works just as well.) Add carrots, mushrooms, celery and salt, cooking for about 4 minutes until the vegetables turn a light brown. Add onions and cook for another minute. Mix in the flour, stirring and cooking for another minute. Pour in the reserved chicken broth and stir with a whisk, continuing to stir until it comes to a boil. Once boiling, reduce the heat and keep at a simmer until thick, about 3 minutes. Remove from the heat and stir in the chicken, parsley, pepper and dill. Set aside.
Prepare the biscuit dough
Whisk together the flour, sugar and baking powder in a large bowl. Using your hands, rub 3 tablespoons of the butter into the mixture, working it in until it is sandy in consistency. Work in the remaining 5 tablespoons until the dough starts to form into bits, the size of peas. Add the lemon zest to the milk and then pour the milk mixture into flour, stirring to make a soft dough. Turn the dough onto a lightly floured counter and pat it into a 1/2 inch thick rectangle and then fold the dough into thirds. (Like a letter.) Pat the dough into a 10-ich wide disk and cut into pieces. You can also leave it as one piece if you prefer.
Make the pie
Put the chicken mixture on medium heat until it comes to a simmer. Lay the pieces on the filling, leaving little space into between. (If using one piece, cut a vent hole in the center and lay the dough over the top of the filling.) Lightly brush the dough with milk. Put the skillet on a cookie sheet and bake until golden brown, about 20 minutes. Let the pie rest 5 minutes before serving.