Biscuit Topped Chicken Pot Pie

This chicken pie was rescued from what could have been a colossal disaster.  I’ve seen my share of kitchen failures, and believe me, this would have been right up there with the great ones. 
Like the heart-shaped chocolate cake whose darling heart-shaped top refused to part ways with the bottom of the pan.

Or the many yeasted breads that lazily failed to achieve liftoff.

And don’t even ask what transpired when I attempted to make shrimp egg foo yong last fall … I can’t discuss it, the horror is still too fresh in my mind.

Epic chicken pie failure was nearly realized by the omission of its crust.  Are you familiar with chicken pie?  Because crust is key.  It really is.

I neglected to purchase pie crust because I was involved in very passionate and highly entertaining discussion with the Mequon Sendik’s Cheese Girls.  Well, they were mostly talking and I was mostly listening to the conversation, which centered around the fabulous Aaron Rodgers and his many fine … attributes.

As I’m easily distracted, I forgot to put the pie crusts in my cart.  I paid.  I went home.  I unloaded the groceries and started pulling together my beloved pie, and discovered I’d forgotten the stupid, yet all important crust.


I was super annoyed.  But, I am the resilient type (not really) and I refused to admit defeat.  Even though I was thisclose to crying and sending The Husband out for Jimmy Johns,  I changed up my gameplan.  Went with the flow.  Rolled with the punches.

I made biscuits, like any resourceful, non-tantrum throwing food blogger would do.

And by the way, in case you’re having deja vu – you HAVE seen this recipe here before.  I love it so much, I had to share it again.  And I can justify sharing it again because of the new and accidental twist.

Biscuit topped chicken pie.  A colossal success!

Serves: 5-6
Source: ?!  I don’t know!  I’ve been making this for YEARS!!

2 c. of diced raw chicken (I used a mixture of boneless breasts and thighs; Just Bare Boneless Breasts are on sale)
1 c. broccoli florets (broccoli is on sale)
1 large carrot, small dice
1 large leek, washed well and thinly sliced (white and pale green part only)

3 T. butter
3 T. flour
3 c. whole milk
1 large chicken bouillon cube (I like the Knorr brand, they’re really big!)

1 c. grated Parmesan
1 c. frozen peas, thawed

1 recipe Buttermilk Biscuit Dough, recipe follows

Preheat the oven to 425.

Meanwhile, place the raw chicken, broccoli, carrots, and leeks in a shallow pan.  Add enough water to cover; season with salt.  Bring pan to a boil, then reduce heat to a gentle simmer and cook until chicken is cooked through and vegetables are beginning to get tender, 12-15 minutes.  Do not overcook chicken and vegetables. Drain well and set aside.

Place the milk and the bouillon cube in a large measuring cup and microwave on high for 3 minutes or so, or until bouillon cube is soft enough to dissolve when stirred with a whisk.  Set aside.

In a large saucepan, melt the butter over medium heat.  Add the flour and cook for three minutes, stirring.  Add the milk and bouillon mixture in a steady stream, whisking to incorporate.  Bring to a boil; reduce heat and simmer until thickened, stirring frequently, about  5 minutes.  Blend in the grated Parmesan cheese and remove from heat.  Add the cooked chicken and vegetables along with the peas and mix well.  Season to taste with salt and pepper.  Pour mixture into a 9×13” glass baking dish and top with biscuit dough cut-outs.  Brush raw biscuits lightly with milk or cream.

Bake pie for 30-35 minutes, or until filling is bubbling and crust is beginning to turn golden brown.  Spoon pie into shallow bowls and serve.

Makes 12 heart-shaped biscuits

1 1/2c. all-purpose flour
1 t. sugar
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 stick cold butter, cut into cubes
3/4 c. well-shaken buttermilk
1 T. milk or cream for brushing biscuits

Mix together flour, sugar, baking powder, salt, and baking soda in a medium bowl.  Blend in the butter with your fingertips or with a pastry blender, until mixture resembles coarse meal.  Add buttermilk and stir with a fork until a dough forms (dough will be moist and shaggy looking).

Turn dough out onto a well-floured work surface and knead gently 6 times.  Roll out to half-inch thickness and use a cookie cutter to cut as many biscuits as you can get.  Gather dough back into a ball and repeat rolling and cutting process until you’ve used up all the dough.

Top the pot pie with biscuit dough.  Brush raw biscuits with milk or cream and bake pie as directed.

Featured, Fresh, Frugal, Fabulous | February 16th, 2011