Well, it’s a semi-sorta biscuit crust pot pie. Biscuit crust pot pies are a thing, but whenever I’ve made them (usually with store bought pop biscuit dough) the tops of the biscuits browned nicely but the bottoms were always nearly raw. This fixes that. I found a nice pan biscuit recipe [here] that looked really good.Lacking any buttermilk, I went the ersatz route with a tablespoon of white vinegar in regular whole milk. I wasn’t sure that the butter in the pan bottom would incorporate well but it worked fine.My pan was 10×12 inches rather than the 8×8. I figured that for what I was doing there wouldn’t be any problem with a tad thinner biscuit. It did finish quicker, mine took 15 minutes at 425.I wish I had thought to use parchment paper in the bottom. I made a few half-hearted tries at winkling the whole thing out but ended up taking it out in pieces……and placing them atop the chicken and veggie filling that had been cooking on a different shelf in an identical pan. I gave the top a brushing of melted butter and popped it back into the oven for a bit.The pan biscuits were really good, I do think that for this application the recipe should have been reduced by a third, or the amount of filling increased.
Mmm… and it’s not chicken and dumplings. Boil a whole chicken with plenty of celery and onions and a carrot or two, Add sprigs of thyme and rosemary, some black peppercorns and a dash of salt. It takes an hour or so, longer and the chicken falls all apart later when you cook it again. Discard all but the chicken and that lovely broth. Pull the meat off the bones and save the bones for another stock. I use paper towels to take the fat off the surface of the broth. Just lay them one at a time flat on the broth and they will soak it up.
The dumplins are simply made: 2 cups flour, 2 tsps baking powder, 1 tsp salt, 1/3 cup shortening (I used lard in these), and 1/2 cup milk. Knead until it’s one good clump and then roll thin (1/8″+-). You may want to let it rest a bit if it resists rolling. Cut into squares or triangles and let them air dry for 20 minutes or so lest they fall apart while cooking.
Bring the broth to a boil and add the dumplins a few at a time to keep the boil going, when they are all in (including those scraps that aren’t so pretty – they will help thicken) reduce to a simmer and add back the chicken. (I added frozen peas at this point – optional.) You can serve them when the dumplins are thick and soft. They will taste better the next time, so make plenty!
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.
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.
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.
- 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
I swear I didn’t see that bay leaf in there. I actually had it in my mouth and had to take it out. Nothing special about the veggies or the broth but I did use a different noodle this time:The package has several little noodle bundles, each just about right for a single serving. I boiled two of them separate from the broth and then drained them and plopped them into the bottom of the bowl before adding the soup proper. It does solve the problem of noodles disintegrating when saved as leftovers. Tomorrow or the next day it will be a snap to boil a serving of needles, takes five minutes, and the serving size won’t be a problem.
Since Valentine’s Day falls on a Friday this year, I thought it was a good time to repeat my annual holiday menu. I prefer this to going out to a crowded restaurant. Easy to fix, but looks and tastes quite elegant. From 2010:
Every year around this time, one of my local grocers offers Cornish Game Hens in packages where they are cut in half. I decided I needed to do something with this idea, so the Valentine’s menu was born. When they are cut in half, it reduced cooking time enough for the recipe to be workable on a week night. Since Valentine’s falls on a Sunday this year, using whole game hens seems reasonable, too. Longer cooking time, but worth it. In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe. And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.
On the board tonight:
- Cornish Game Hens w/Stuffing
- Buttered Peas and Carrots
- Tossed Salad
- Peanut Butter Kiss Cookies
Cornish Game Hens
- 2 pkgs. stuffing mix
- 2 tbsp butter, melted
- ½ cup boiling water or chicken broth
- 4 Cornish game hens, cut in half *
- ¼ cup butter
- 1 tsp crushed rosemary
- 2 tsp sage
- 1 tsp crushed garlic
- 1 tsp salt
- ½ tsp pepper
9×13 glass baking dish
Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving. Serves 4
*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.
Peanut Butter Kiss Cookies
Preheat oven to 375°
- ¾ cup chunky peanut butter
- ½ cup butter (1 stick)
- 1 ¼ cup packed brown sugar
- 3 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 1 ¾ cup flour
- ¾ tsp salt
- ¾ tsp baking soda
- 13-16 oz bag Hershey’s Kisses
2 bowls and baking sheet
Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.
- 2 pkgs. stuffing mix
- 2 sticks butter
- 4 Cornish game hens, cut in half if possible
- chunky peanut butter
- 1 ¼ cup packed brown sugar
- 13-16 oz bag Hershey’s Kisses
- 1 egg
- 16 oz bag frozen peas and carrots
- Tossed salad ingredients
Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth
I linked to the grilled pork chops with last Friday’s Recipe Exchange, but thought it would be a good idea to go ahead and post the full menu today. For more peach recipes, check out Friday’s post here.
Grilled Pork Chops
Grilled Pork Chops w/Peach Chutney:
- 4 pork chops, medium thickness
- ½ tsp crushed garlic
- salt & pepper to taste
- 2 tsp olive oil
- ½ cup Peach Chutney
Mix together garlic, salt, pepper and oil and brush over both sides of chops. Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop. Grill additional 5 to 7 minutes, until cooked to desired doneness. Serve immediately, with additional chutney if desired.
- 2 large peaches, peeled, pitted and chopped
- 4 green onions, chopped
- ½ cup golden raisins
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp chili powder
- salt to taste
small sauce pan
Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.
- 4 boneless pork chops (medium thickness)
- 2 large peaches
- 4 green onions
- 4 oz golden raisins
- 16 oz green beans
- couscous (usually a 6 oz box works fine)
- favorite melon – Cantaloupes are in season right now here
Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder
We bought a frozen turkey while at the grocery store the other day, they were on sale post holiday and the low prices made them hard to pass up. I roasted it yesterday, and then Mrs J demolished the carcass for the meat but not before I carved out half the breast for these pies.Mrs J swore off ready made crusts after making those pumpkin/sweet potato pies the other day. This time she went with the Smitten Kitchen recipe. She has used it before and we liked the results. The SK recipe calling for vodka in lieu of water works great, too. Alton Brown used apple jack in a similar recipe that he used for an apple pie.
The filling for these mini pies was simple enough: Make a roux then add milk to make the classic white sauce. The peas and corn were from frozen and I just stirred them in with the diced turkey meat, the fresh carrots needed a few minutes at a boil first. I also stirred into the mixture a little turkey broth that was left from the last turkey we cooked at Thanksgiving. Seasonings were minimal, just some salt and white pepper, the broth added a hint of tarragon.