Let’s talk about perfect January comfort foods here, when you think of a cold wintry day in January and your wondering what to cook, what comes to mind? COMFORT FOOD. And trust me when I say that nothing is more comforting that warm buttery biscuits sitting atop a creamy mix of vegetables and chicken. So when you are at a loss for what to cook look no further. You will love how easy this is and without the hassle of making a pie crust and yes you could buy one but these biscuits are super easy and the perfect topping.
lets start with the ingredients for the pot pie
for the filling
- 3 chicken breast cooked and shredded
- 5 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 medium yellow onion diced
- 4 carrots peeled and diced
- 3 large celery stalks diced
- 1/4 cup of all purpose flour
- 1 tsp. dried rosemary
- 2 sprigs of fresh thyme
- 1 cup of whole milk
- 1 cup heavy cream
- 1/2 cup of white wine (dry)
- salt and pepper to taste (about 1-2 tsps. each)
for the biscuits
- 2 cups of all purpose flour
- 1 tsp. granulated sugar
- 2 tsp. kosher salt
- 1 tsp. baking soda
- 1 tbsp. baking powder
- 1 large jalapeno
- 1 cup shard cheddar shredded
- 8 tbsp. cold unsalted butter cubed
- 1 heaping cup of whole mile
- 3 tbsp. salted mutter melted
now for the assembly
Cooking chicken quickly has come a long way from the traditional styles with the use of a pressure cooker, however, you can absolutely use either way for this recipe. Traditional way would be to add your chicken to a medium stockpot cover with water add salt and pepper and boil until chicken is tender and can be shredded. Once this step is completed you are ready to put this baby together. Preheat the oven to 400 degrees. In a 10-12 inch cast iron add 3 tbsp. of the unsalted butter and your onion, carrots and celery cook until just softened and translucent. Once done add the garlic and continue to cook about another minute then add your rosemary and thyme that you pull from the sprig ( hold the thyme at one end and take two fingers and pull down and the thyme will come off the sprig). Now sprinkle the 1/4 cup of flour over the mix stirring until the flour has coated all of the vegetables and has started to cook. Add your salt and pepper. Now add in the wine and the simmer about 10-15 minutes until cooked down slightly, now add your milk and cream and stir every few minutes until starting to thicken, then add in your chicken and drop the remaining 2 tbsp. butter on top of the mix. Now for the good part, for your biscuits put the dry ingredients into a sifter and sift all together into a large bowl. You will have some salt still in the sifter just flip it into the mix. Take your cold butter and put it into the dry mix, cut the butter into the dry mix until it resembles crumbs and the butter is all mixed in. (I use a pastry cutter for this step but a fork will work as well. Now take your jalapeno and grade the whole thing into the mix with the small side of a box grader or use a zester, add the shredded cheddar and mix into the dough. ( yes the whole jalapeno and no it will not be to hot) However, if you do not like jalapeno just omit it. Next make a well in the middle and slowly add your milk. Mix until a thick dough forms (you may have to add a little more flour and that is ok. Lightly flour a counter surface and put the dough out onto it. Knead the dough and fold 3 times over itself and roll out until the thickness you like for your biscuits. Now you can use a biscuit cutter or anything round to cut the size you prefer. Once cut place your biscuits with ease on top of your chicken mix. Lightly brush the tops of the biscuits with the melted butter. Place in the oven on a sheet pan just incase it boils over, and bake until the biscuit tops are nice and golden. As soon as the pot pie comes out of the oven brush with remaining butter. Let cool slightly and enjoy.
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