Tuesday, January 10

a twist on chicken pot pie

last weekend we had a family work weekend and replaced a lot of well overdue things at the house & overall got back to being a bit more organized. that being said, i tried a new recipe from southern living on my parents...skillet chicken pot pie with drop biscuits on top...yummy! make it the day before and put it in the fridge and take out to room temp before cooking. it is fab and a great twist on chicken pot pie!

twisted chicken pot pie
what you need (filling)...1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns (i used the stringy kind..turned out amazing too)
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley (or dried)

what you need (biscuits)...
1/2 cup cold butter
3/4 cup cheddar cheese
1/4 cup chopped turkey bacon
2 tbsp fresh chives
1 cup whipping cream
2 cups self rising flour

what to do...Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.  Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.

Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness and about 2 inch round biscuits (makes about 12-15).  Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.

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