Thursday, April 7, 2016

Buttermilk Biscuit Chicken Pot Pies

Crossing biscuits and gravy with chicken pot pies!  Our deconstructed pot pie?  Or our open-faced pot pie?  Whatever it is, it's freaking delicious.

Justin had been wanting to do pot pies recently; the traditional kind with a pie crust.  We even bought a perfect sized ramekin to make a family-size one in.  But... he's been on another Southern Style Buttermilk Biscuit kick and made such a perfect, huge batch.  We'd recently seen some traveling food show where a restaurant was known for their chicken pot pie biscuits and gravy and we both drooled on ourselves a little when we saw it.  We had the biscuits, we had the chicken, we had most of the vegetables... it was on!

I just roasted some seasoned chicken thighs at 425 degrees F for 30 minutes.  I leave the skin on while cooking and it comes out ridiculously crispy, like cracklins or chicharrones.  Then I removed it before pulling the meat off the bone.  I'm not going to lie... I ate 2 of the skins straight up and felt guilt.  Massive, delicious guilt.  I just threw the remaining skins into our freezer bag of broth-makin' scraps, but I kind of wish I'd kept one of the super crispy ones to chop up and sprinkle on top of the plated biscuit pot pies.

The potatoes I cooked real quick while I was chopping up and sauteing the veggies, it doesn't take too long to cook them.  The instructions are below.

This recipe makes a large amount of gravy/pot pie filling.  If it's more than you want, you can always freeze it.  Or just cut the recipe in half.  Or make somebody's day by sharing it with them... that's what we did.  Justin took most of the batch to work to share with his coworkers since it's just the two of us at home.

Going back a little ways with some Stiff Little Fingers doing "Straw Dogs".

Time:  about 35 minutes
Difficulty:  Easy
Makes:  about 10 cups (10 servings - large batch!)
  • 12 tablespoons butter (1.5 sticks)
  • 2 cups carrots, diced 1/2" (about 3 medium)
  • 1.5 cup celery, diced 1/2" (about 2 stalks)
  • 1.5 cup onion, diced 1/2" (about 1 medium)
  • 1.5 cups crimini mushrooms, diced 
  • 1 teaspoon rubbed sage
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric (optional for colour)
  • 3/4 cup flour
  • 5 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups potatoes (about 1 medium), diced 1/2" and cooked (see How To below)
  • 1 cup peas, frozen
  • 3 cups cooked chicken, cubed 1/2" (about 4 thighs or 3 breasts)
  • 1 teaspoon hot sauce
  • 1/4 cup packed basil, chopped
  • salt to taste
  • Southern Style Buttermilk Biscuits (see recipe here)
In a large skillet or stock pot (that holds at least 4 quarts), melt butter over medium-high heat.  Add carrots and celery, cook about 5 minutes.  Add onion and mushrooms, cook 3-4 minutes until onions are translucent.  Add sage, black pepper and turmeric, cook 1 minute.  Add flour and stir until incorporated, cook 3-4 minutes.  Pour in chicken broth and whisk until thickened, about 5 minutes.  Turn heat to medium and stir in heavy cream, potatoes, peas, chicken, hot sauce and basil.  Add salt to taste and serve over Southern Style Buttermilk Biscuits.

How To Boil Potatoes
Dice potato into 1/2" cubes.  Place potatoes in a large pot.  Add cold water to cover 1" above the potatoes.  Add a generous amount of salt.  Bring to a boil and cook about 6 minutes.  Potatoes should be cooked through but still firm.

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