For whatever reason, this winter I am all about comfort food. Maybe it’s the Polar Vortex thing-a-ma-jig that keeps happening, the increased snowfall (bring it on!!) or my new slippers…Either way, I have been a bit of a homebody busy puttering about the kitchen making food that I consider comforting! And my Chicken Pot Pie Topped with Jalapeno & Scallion Biscuits is one of my favorites
Samantha and I were deciding on what to make for dinner recently so she grabbed the family Ipad and began to look up what she wanted to make, she decided on an easy stuffed chicken dish we enjoy however sadly we had no spinach in the house, so we decided on making this Chicken Pot Pie Topped with Jalapeno & Scallion Biscuits instead !
I probably make some version of a pot pie about 5 times each winter…I just love a good pot pie and its one of those weekend lunches or dinners that the whole family can enjoy! I like to make a big family portion as well as 1 or 2 mini portions whenever I make it, that way I can bake up a fresh mini pot pie when the mood strikes the next day or so or one of my kids can feel special and get a pie all to themselves…Love it!
I often make Cheddar Jalapeno Biscuits, so today Samantha and I decided to make those biscuits minus the cheese and plop them on top of an easy chicken pot pie filling. I have always made pot pie with biscuits over top. I like it way better than crust plus I find it easier too!
I LOVE that the market almost always has rotisserie chickens available. It cuts my kitchen prep time waaaaay AND when on a whim I want to make Enchiladas, a chicken based soup or simply enjoy a fresh chicken sandwich on some beautiful bread smeared with mayo, smothered in fresh cracked pepper and a dusting of salt nestled on some lettuce I can! Sometimes the simplest pleasures in life are the best!
I had picked up a chicken the day before for the kids lunch…they ate the legs and wings, which left the rest for me to use in the pot pie. Then my girl made her super delicious chicken stock with what was left. How can you not love 3 uses for one $7.99 chicken that you didn’t have to prep, cook or clean up from?
By now you know my daughter joins me in the kitchen about 65% of the time…my son joins me about 25% of the time. My kids each began cooking with me shortly after they could stand – I just love their help and excitement in the kitchen! The memories we have built and continue to build are truly priceless, plus they are becoming confident cooks…especially my daughter! Recently I began bringing an Ipad or Iphone into the kitchen when cooking, to teach them how to follow a recipe…not just listen to what I instruct them to do.
- Pot Pie
- 2 TBS butter
- ½ cup chopped onion
- ¾ cup chopped carrots
- ¼ cup plus 1 TBS flour
- 2½ cups chicken stock/broth
- 1 TBS chicken bouillon
- ½ cup heavy cream
- Salt and pepper to taste
- Optional: a pinch or two of truffle salt
- A couple sprinkles of red pepper for a little heat
- 1 cup frozen peas
- 2½ cups shredded chicken from a rotisserie chicken (or home made)
- 2 cups flour
- ¼ tsp baking soda
- 1 TBS baking powder
- 6 TBS chilled butter, cut into chunks
- 1 cup buttermilk, half and half or cream
- Dash of salt
- Dash or two of red pepper (Cayenne)
- 2 TBS minced jalapeno
- 3 TBS chopped scallions
- Pot Pie:
- Melt the butter in a large skillet or pot over medium-high heat, add in onion and carrots and saute for 2-3 minutes, stirring often until the onions begin to wilt and turn translucent.
- Sprinkle the flour into the pan, remove from the heat and stir until combined.
- Return to the heat and cook for a minute more, stirring constantly.
- Slowly add in the chicken stock, ⅓ of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
- Sprinkle in the chicken bullion and truffle salt (if using) and stir to combine.
- Remove from heat, add in your heavy cream, stir, place back on heat and allow it to reach a simmer.
- Remove from heat, season to taste with salt pepper and red pepper.
- Stir in the peas and set aside. When ready to bake, add in your shredded chicken, pour into a lightly oiled baking dish or cast iron pan(s), top with biscuit dough by plopping biscuit sized scoops, almost touching, over-top your filling.
- Bake in a preheated 425 degree oven on a middle rack for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).
- Combine flour baking soda and baking powder in a work bowl, whisk together.
- Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
- Gently fold in the buttermilk, half & half or cream just until it all comes together.
- Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated.
- Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each "plop" of dough.
For the Biscuits:
2 cups flour
1/4 tsp baking soda
1 TBS baking powder
6 TBS chilled butter, cut into chunks
1 cup buttermilk, half and half or cream
Dash of salt
Dash or two of red pepper (Cayenne)
2 TBS minced jalapeno
3 TBS chopped scallions
Combine flour baking soda and baking powder in a work bowl, whisk together. Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly. Gently fold in the buttermilk, half & half or cream just until it all comes together. Add in your salt, red pepper, jalapeno and scallions and fold it until it is all incorporated. Using your hands, grab a small biscuit sized piece of dough and plop it over-top your pot pie filling allowing a small bit of space between each “plop” of dough. Place in a preheated 425 degree oven on a middle rack and bake for 18-22 minutes or until biscuits are golden brown and cooked through (depends on the size of your biscuits).
Colleen’s Notes: You can omit the jalapenos and red pepper if you are not looking for a little heat. You can also add in 1/3 cup shredded cheddar cheese if you are in the mood for a biscuit with cheese. If using buttermilk, I add a few pinches of sugar. For a shortcut, you can use store-bought biscuit dough.