Snow Day: Chicken and Buttermilk Biscuit Pot Pie

We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry.  The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.

In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.

The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try.

Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits. Continue reading


DSC_9673 (1600x1060)I busted the rest of those biscuits out of their can because I was really wanting biscuits and gravy. It’s not the best gravy but I had some leftover from a pork chop dish. I had a few of those homemade Andouille sausages to use up and it seemed a great time to fry a couple of eggs.  The five pepper jelly works great on a hot biscuit.DSC01526 (1600x1200)There was a litter of Great Pyrenees/German Shepherd Dog mixes dropped off the other day at St Francis, this is a female.  She is 6 or 7 weeks old here.DSC_9707 (1600x1060)Cheesesteak!  I tried my hand at baking baguettes the other day but without much success.  This is as close a picture of one as I’m going to post. Let’s just say that 500 degrees for 12 minutes then turn to 400 for 20 minutes more will not be the method in future attempts.  The birds made short work of the rest it.DSC01512 (1600x1200)Here is a brother to the puppy in the picture above.  A little more of the GSD shows in his color.  There are 5 of these and they are all spoken for.DSC_9706 (1600x1060)Tacos!  I like to fry the flour tortillas when I make tacos with them.  Put a 1/4 inch of oil in a large skillet and heat it to almost smoking and plop one in.  It will only take a few seconds if the oil is really hot, flip it over for a few more seconds and then lay it on paper towels to drain.  They will tend to puff up but you can press the bubbles down in the pan and after it’s out but be quick and flatten them while they are still hot.  I fold them in half right away, too, so they don’t break.  These have grilled chicken on a smear of refried beans.  I have sliced green peppers, fresh jalapenos, onions, shredded cheese, sour cream, and a hot sauce for a finish.DSC01494 (1600x1200)Moar puppehs!  These are a dachshund/terrier mix and they are just the cutest things.  Aww…  There are 6 total, the others are different colors.  They are 8 weeks old.


DSC_9607 (1600x1060)We tried not to go overboard for the Xmas Day menu where we end up with tons of leftovers.  I think we did pretty well.  I did the turkey breasts in duck fat, just like the leg quarters we did here.  Alas, there’s no way to make modern day turkey breasts taste better than “just OK” but at least these weren’t dry.  The stuff just above the cranberry sauce was a new side for us – corn pudding.DSC_9598 (1600x1060)There are scores of recipes for this dish online, I didn’t follow any particular one.  Mine has bacon, onions, and chopped bell peppers along with whole and creamed corn.  I used Parmesan in it but most any cheese should work – cream cheese was often mentioned.  Jiffy cornbread mix is a popular ingredient but I just used my usual yellow corn meal.  DSC_9599 (1600x1060)St Francis got in a Maine Coon-ish kitty the other day from a fellow that is active in the rescue business but is having health issues and can’t keep up his regular pace.  He brought this boy in the other day with three other cats that the shelter had agreed to take off his hands.DSC01477 (1600x1060)Maine Coons are reputed to be most excellent pets and can grow pretty big.  The mane should grow quite long.  This fellow has just been neutered and is still woozy from the anesthetic.DSC_9611 (1600x1060)I’m sure turkey noodle soup was pretty commonly on the table for many this week.  It’s a good way to use up that leftover turkey.  I dropped a couple of eggs into the simmering soup to let them poach.  Worked great!  I did spoon some hot broth over the tops to help them along.DSC_9615 (1600x1060)Another way to use up that turkey!  I bought some canned biscuit dough on a whim the other day and one can didn’t have enough to cover.  I think if I do this again that I’ll par bake the biscuits separately before topping the filling so that the bottoms aren’t quite so doughy.  I took these off, flipped them over on a tray, and slid them under the broiler for a spell.  That went a long way to repair the initial error.DSC01442 (1600x1200)Here’s another shelter kitty.  Staff have named him George, he’s been with them for 5 or 6 months.  Adult cats don’t place as quickly as kittens.  Mrs J says he’s a good one, friendly and playful with the other cats.DSC_9581 (1600x1060)I’ll wrap this with a cheeseburger –  pickle, onion, mustard.  I jazzed the mustard with minced peppers and onion to where it’s more of a relish than plain mustard.  Sometimes all you want is a basic burger and fries.

Friday Recipe Exchange: Chicken Buttermilk Biscuit Pie

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They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie. 

Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.

For the dog lovers, Bixby updates are here and here. He’s now 33 34 lbs and so smart, he’s been a breeze to train.

On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:

Cream of Chicken Soup (recipe here).

Spicy Black Bean Soup (recipe and full dinner menu here)

Chicken Tortilla Soup (recipe here)

What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.

For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.

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Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 2 boneless chicken thighs, cut into 1 inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

That’s it for this week. Have great weekend. – TaMara



copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring



Friday Recipe Exchange: Let’s Talk Stews

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Phew, almost forgot about the recipe exchange – was out house hunting and lost track of time.

I am just not sure how it got to November 1st already. I am not ready for the holiday season to begin. I am thinking about Christmas Eve dinner menu, though, because I am hosting again this year. Suppose to visit family for Thanksgiving, but that may not happen, so I might have to begin to think about that menu, as well.

BTW, in case you missed it – and if you visited the blog anytime in the last week, how could you have – my beloved Boston Red Sox are World Series Champions.

I decided it was stew weather. When things get chilly and busy, stew is one of those things I love to have slow cooking when I get home in the evening.  In my mind, stew is best when it’s simple: meat, potatoes, carrots, turnips or rutabaga, onions, salt, pepper and a bay leaf.  But I understand that there are as many stews as there are families who enjoy them. With that in mind I have a few recipes and the featured recipe will be a simple one that you can add anything to that suits your fancy.

Let’s start with the Dinner Menu this week, which is Spicy Chicken Stew and Sweet Potatoes with Apples (click here).

Tes at Home had a Beef Stew with Apples, link here.

I have a Beef Stew in Wine with both pressure cooker and slow-cooker instructions here.

And finally JeffreyW does a Guinness Lamb Stew, pictured above and recipe here.

What’s on the menu for the weekend? How do you dress up your stew recipes? Hit the comments and share your tips.

Now for the featured recipe with bonus biscuits:

Beef Stew

  • 1 lb chuck, cut into 1 inch cubes
  • 1 tbsp oil
  • 1 small onion, quartered
  • 4-6 small potatoes, quartered
  • 2 small turnips or rutabaga, peeled and quartered
  • 8 oz baby carrots, halved
  • pinch of rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp ea. salt & pepper
  • 7 cups water
  • 2 tbsp flour

slow-cooker, skillet

Heat oil in skillet and brown beef (you can do this the  night before and refrigerate with all the pan drippings). Place meat, onion, turnip or rutabaga, potatoes, carrots & spices in the slow-cooker,  add 6 cups water and cook according to slow-cooker directions, (usually 8 to 10 hours on low). Before serving, turn heat to high, mix 1 cup water and flour completely, add to stew, stirring constantly, and cook additional 10-15 minutes.

Wheat Biscuits

  • 1-1/2 cups white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp baking powder
  • 3/4 tsp salt
  • 1/3 cup shortening
  • 3/4 cup milk

large bowl and baking sheet

Mix dry ingredients together, cut in shortening, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet and bake at 450° for 10-12 minutes, until golden brown.