Growing up, I was definitely not a fan of the chicken pot pie. What was supposed to be a comfort food, had no comforting factor at all for me and instead made my stomach turn. We all have those dishes right? But of course one must overcome the obstacles in their life and this week I decided to come up with a recipe that would break my long history of avoiding this dish. Who doesn’t love a challenge?!
First, I needed to figure out exactly what was it about the chicken pot pie that made me turn and run away. Well, there is the filling that is pretty monotone in color and all the same mushy consistency. Then there’s the pie crust. In my mind, pie crust is for baked desserts and breakfast treats, not dinner. So my challenges to overcome? A filling that has some kind of depth to it and a different carb that was not my beloved sweetie pie crust. After some thought and research, I decided to reduce the overall cooking time so my veggies stayed crisp and I went with a fluffy biscuit topping, win-win! While these mini chicken pot “pies” may stray from the classic recipe of yesteryear, they have definitely won me over and made my list of rainy day comfort food 🙂
- 1 cup chicken stock
- 4 tablespoons butter
- 1/4 yellow onion, chopped
- 1/4 cup flour
- 1 1/2 tablespoons heavy cream
- 1/2 cup shredded carrot
- 1/2 cup frozen peas
- 1 cup cubed, cooked chicken breast
- 1 tablespoon chopped parsley
- 3/4 cup flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter
- 3 tablespoons milk
- 2 tablespoons canola oil
- 1/2 teaspoon lemon juice
Putting Together the “Pie” (Yield: 2 mini chicken pot pies)
- Preheat oven to 400F.
- Heat the chicken stock in a small saucepan over medium-high heat.
- In a separate medium sauce pot, melt the butter over medium heat. Add the onions and saute for 10 minutes until soft.
- Add the flour and stir continually for one and a half minutes until mixture is slightly thickened.
- Reduce heat to low and carefully add the heated chicken stock to the onion, flour, and butter mixture. Bring to a simmer for one minute.
- Season sauce with salt and pepper and stir in heavy cream.
- Add the carrots, peas, chicken, and parsley. Mix well and remove from heat.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Measure oil and milk into a small mixing bowl and stir until well combined.
- Using the large side of a cheese grater, grate the butter over the flour mixture.
- You can also cube the butter if you prefer but I find that using the cheese grater is a nifty trick that keeps the butter cold when incorporating it into the flour.
- Incorporate the butter into the flour mixture with a pastry cutter or your fingers, working quickly, until the mixture resembles crumbs.
- Add the oil and milk mixture and gently stir until just combined.
- Drizzle lemon juice over dough and stir a few times until combined; be careful to not over-mix the dough.
Putting It All Together
- Divide the chicken filling into two, 16-ounce baking dishes (I used two french onion soup bowls).
- Divide the biscuit dough into two equal portions and roughly flatten into disks the size of your baking dish.
- Top each baking dish with a biscuit disk
- Bake for 20 minutes or until biscuit is slightly browned and cooked throughout.
- Let “pot pie” slightly cool before digging in 🙂