Tag Archives: biscuits

Chicken Pot Pie (Two Ways)

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No fancy recipes today: just some good old fashioned comfort food. And a great way to use leftover chicken (or turkey) and vegetables. This is a basic recipe for chicken pot pie with two different crusts: the traditional pie crust or refrigerator biscuits topped with thinly sliced onions.

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A pot pie is such a versatile meal because you can use whatever vegetables you have on hand. I almost always include some potatoes, carrots and onions, but the other green vegetables vary. Small amounts of leftover veges are perfect, but you can also use frozen vegetables. I do not thaw or cook frozen broccoli, beans or peas before adding them to the casserole dish. They will cook through while the whole thing is baking. Precooking will make them mushy. The potatoes, carrots and onions do need to be cooked first.

I almost never make this starting with raw chicken, but you certainly can. I prefer to wait until I have leftover chicken or turkey from a roast chicken (or Thanksgiving turkey) or extra shredded chicken from another meal: like these Enchiladas.

22211 061-1You can top your Pot Pie with a traditional Pie Crust (either homemade or refrigerated). I do not use a bottom crust, just a top one. Just be sure to place a sheet of foil or a baking sheet on the oven rack beneath the pot pie to catch any drips.

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If you are deciding what to put in your herb garden this spring (assuming the snow stops someday), I loved these two varieties of sage that I planted last year (a variegated silver and purple). Replacing the ground sage in the recipe with fresh chopped sage is really delicious. I  can’t wait until I can use my own fresh herbs again!

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For a twist on the traditional pot pie filling sauce, try adding 1/2 to 1 cup of prepared Pesto to your sauce. It makes a great change!
(Don’t use the sage and other herbs if you are using pesto)

My family really likes this biscuit topping on their pot pie. Starting with a can of refrigerator biscuits, divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly with your hand. Press a slice of very thinly sliced raw onion into the top of each biscuit half.

22211 065-1 The filling needs to be cooked partially before putting the biscuits on top, or the underside of the biscuits will be doughy while the tops burn. But if you cook the filling until it just starts to bubble and then lay the onion-topped biscuits over the hot filling in the pan, everything will come out perfect! Most of our family loves the onions on top, but I do leave a couple of biscuits plain for those who object. Any extra biscuits that do not fit on top can be baked separately as directed on the package.

RECIPE:

Chicken Pot Pie

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1 single Pie Crust
—-(or 1 can refrigerator biscuits & thinly sliced onions**see note at bottom)
3-4 cups cooked, cubed chicken (or 3-4 raw chicken breasts)
2-3 medium potatoes, peeled & diced
1 large carrot, peeled & diced
½ zucchini, diced (optional)
1-2 cups frozen broccoli, green beans, and/or corn
½ cup frozen peas
¼ cup butter
1 onion, chopped
2 Tbs flour
2 cups chicken broth
¾ cup milk (or half milk, half cream)
½ tsp marjoram
½ tsp ground sage (or 1 Tbs chopped fresh sage)
½ tsp salt
¼ tsp fresh ground pepper

Preheat oven to 425°F.

If you are starting with raw chicken, boil chicken until tender, remove from broth (do not drain broth) and chop. Place in 3 qt casserole dish. Cook potatoes and carrot in remaining chicken broth (or water if not starting with raw chicken) until potatoes are just tender; drain. Add potatoes and carrots to casserole dish with chicken and chopped zucchini. Add frozen beans, corn, broccoli and/or peas (do not thaw).

Melt butter in the same skillet. Sauté onion until soft. Stir in flour; cook 3-4 minutes until roux is light brown. Using a whisk, stir in marjoram, sage, salt and pepper. Stir in chicken broth and milk. Whisk until smooth.  Cook until thickened and bubbly.

Pour over chicken and vegetables in casserole dish. Arrange pie crust over dish, sealing to edge of casserole dish. Flute edges. Cut several slits in top of crust.

Place a cookie sheet or layer of aluminum foil on bottom rack to catch drips. Place pot pie on center rack. Bake at 425°F for about 30 minutes, until filling is bubbly.

FOR CHICKEN-PESTO POT PIE:

Add ½-1 cup prepared Pesto to sauce (eliminate marjoram and sage)

ALTERNATE TOPPING:

Instead of a pie crust, use refrigerator biscuits. Divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly. Press a thin slice of raw onion into top of each biscuit half.

Cook filling, uncovered, for 20-25 minutes at 425°F, until hot and bubbly. Lay onion-topped biscuits over hot filling in pan. Reduce oven temperature to 350°F and cook for 20 minutes, or until underside of biscuits are cooked through (they will still be soft and have a dumpling consistency on the bottom, but you don’t want raw dough). If top of biscuits brown too quickly, cover with foil.

If you have extra biscuits, bake separately as directed on package and serve with the pot pie.

 

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Southwestern Ham and White Bean Soup

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Thank goodness for crock pots on cold fall days full of errands and after-school activities for both kids and parents.

This soup is best made with a leftover meaty ham bone, but you can also start with a chopped ham steak. If my ham bone is not meaty enough to yield about 3 cups of chopped ham, I will usually add additional chopped ham to the soup.

If you are using a ham bone, this is a two-step crock pot soup. The ham bone simmers in a crock pot full of water and aromatic herbs, onion and garlic until the ham can easily be removed and chopped (about 4 hours on high). I like to strain out all of the little bits that fall off of the ham, along with the herb sprigs, and then return the strained broth to the crock pot with the chopped ham and additional ingredients. TIP: add remaining ingredients to the crock pot first, along with chopped ham. Then add strained broth until crock pot is full (then you don’t risk overflowing your crock pot adding in all of the good stuff).

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This soup has a southwestern flavor with the addition of salsa, diced hot green chilies, mild chilies, beans and corn. Plus some standard soup veges (onions, carrots, celery); you could add anything you are looking to get rid of in your produce drawer.

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Serve it plain or with any number of desired garnishes (cheese, green onions, crushed tortilla chips or baked tortilla strips, sour cream, olives, additional salsa or hot sauce). I have found that the likelihood of my children eating soup is directly proportional to the number of “toppings” they are allowed to pile on.

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Serve with these Cheddar and Herb Drop Biscuits

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RECIPE:

Southwestern Ham and White Bean Soup


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1 meaty ham bone
1 onion, quartered
4-6 cloves of garlic
Sprigs of fresh herbs: rosemary, sage, thyme,
————-oregano, and/or basil**
1 bay leaf
½ tsp cracked black pepper
1 yellow onion, diced
1-2 carrots, diced
2-3 stalks celery, diced
1-2 hot peppers, finely chopped
1 cup corn
3 cans white beans, drained
1 can diced green chilies
OPTIONAL: additional chopped ham, 2-3 cups total,
—————– (if ham bone is not very meaty)
2 cups salsa
salt
1/4 cup fresh parsley or cilantro, chopped
OPTIONAL GARNISHES: shredded cheese, tortilla strips or
———– crushed tortilla chips, green onions, sour cream,
———– additional salsa or hot sauce

Place the ham bone, onion, garlic, herbs, bay leaf and cracked pepper in a large crock pot. Add enough water to cover the ham bone (about 6-8 cups). Cook on high for 4 hours, or until ham begins to fall off of the bone.

Remove ham bone from the crock pot; allow to cool slightly and then chop ham into bite-sized pieces. Strain broth from the crock pot, reserving the broth. Discard herbs and ham bone. Add all remaining ingredients, except salt, parsley or cilantro and garnishes to the crock pot with the chopped ham. Add reserved broth until crock pot is full; add additional water, if necessary. Cover and cook on low for about 6 hours. Taste and salt as needed (about ½ – 1 tsp kosher salt, depending on saltiness of ham). Stir in parsley or cilantro.

Serve in bowls with desired garnishes.

**Note: You can also use dried herbs in place of the herb sprigs. Choose 2-3 herb varieties and add about ½ tsp of each.

 

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Best Ever Cheddar and Herb Drop Biscuits

040910 018-2Looking for a great bread to serve with dinner? But no time for yeast and rising bread? Hate to roll out biscuit dough?

These biscuits are super fast, easy, and taste better than any biscuits I have ever tried. They can be on the table in just about 20 minutes, from start to finish.

I am not usually a fan of biscuits. They tend to be dry and flavorless. And rolling out biscuit dough never seems worth the effort. Not so with these flavorful drop biscuits! Full of cheese and garlic flavor, with a slight tanginess from the buttermilk or kefir (I am definitely a kefir fan!) Brushed with additional melted butter/garlic/herbs at the end, they are not your average hockey-puck biscuits.

Great served with pasta (in place of garlic bread) or with a nice Sunday roast. In fact, I would have a hard time coming up with meals they would not be great with.

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RECIPE:

Cheddar and Herb Drop Biscuits

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2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
5 tablespoons cold butter, cut into pieces
1 heaping cup shredded sharp cheddar cheese
1 cup** buttermilk or kefir (I used 1 cup + 2Tbs kefir)

3 Tbs melted butter
1 tsp dried parsley flakes
¼ tsp garlic powder

Preheat oven to 425°F. Grease or line a large baking sheet.

In a medium bowl, combine flour, baking powder, 1/4 tsp garlic powder and salt. Use a pastry blender, or two forks, to cut in butter until dough forms small pea-sized crumbs. Stir in shredded cheese. Mix in buttermilk or kefir just until moist. **Add an additional 1-2 Tbs buttermilk or kefir if biscuit dough is overly dry (dry spots here and there are fine, but the dough should hold together, and not still be crumbly).

Use two spoons or a cookie dough scoop to drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.

While the biscuits are baking, in a small bowl combine melted butter, parsley flakes, and garlic powder. As soon as the biscuits come out of the oven, brush the hot biscuits with the melted butter mixture. Serve immediately.

Yield: 12-18 biscuits

NOTE: If you don’t have buttermilk or kefir, you can substitute sour milk: Place 1 Tbs lemon juice or vinegar in a measuring cup. Add milk to 1 Cup line. Stir. Let sit for about 5 minutes before using.

Adapted from Mel’s Kitchen Cafe

 

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