It’s Friday ….. it’s Friday ….
Today my youngest is spending the day on the ski hill …. having fun …. doing what he loves.
I am so jealous …. I had to stay home to take care of some business ….
Before he left he requested special Friday dinner ….. CHICKEN POT PIE.
Believe it or not I made my Chicken Pot Pie for the first time few weeks ago and it was such a hit that my kids are asking for it ever since.
I have to admit ….. I was always looking down on Chicken Pot Pie ….. not sure why ….. yes, I was a CHICKEN POT PIE snob.
Well, after I made it and ate it …… I had to grab a huge serving of humble pie for dessert …… yes, sir ….. it was a damn good eating.
Of course, I didn’t know where to start so I went to my friend Google and I read dozens of Chicken Pot Pie recipes till I came up with the winning combination …..
Majority of this recipe was adapted from Simply Recipes, but I decided to skip the traditional crust and replace it with a shortcut …. Pillsbury Grands Biscuits.
….. and here is the final result ….. my very first BISCUIT CHICKEN POT PIE.
- 6-8 Chicken Thighs
- 1 Tbsp Olive Oil
- 1 Carrot (chopped)
- 1 Celery Stalk (chopped)
- 1 Onion (cut in half)
- Fresh Parsley
STEP 1: In a stock pot om medium high heat up oil and brown chicken thighs on both sides.
STEP 2: Add carrot and celery. Pour in 6 to 8 cups of water. Add onion, salt, pepper and parsley. Bring to boil.
STEP 3: Turn the heat to simmer. Simmer for 60 to 90 minutes (until the chicken is cooked).
STEP 4: Remove the chicken. Let it cool. Strip away all the meat and set it aside.
STEP 5: Drain the chicken stock. Put aside 3 cups for the filling.
Chicken Pot Pie Filling & Crust:
- Chicken (cut into chunks)
- 1/2 cup Butter
- 2 Shallots (finely chopped)
- 3 cups Carrots (chopped)
- 1 cup Celery (chopped)
- 3 cups Chicken Stock
- 1 tsp Thyme
- 1 cup Green Peas (frozen)
- 1/2 cup Flour
- 1 1/2 cups Milk
- Fresh Parsley (minced)
- 1 can Pillsbury Grands Biscuits
STEP 1: Preheat oven to 350°F. Get ready 8 – 8oz ramekins.
STEP 2: In a large skillet melt butter on medium heat. Add carrots, celery and shallots. Cook until the onions are translucent.
STEP 3: Stir in flour and cook while stirring for a minute. Whisk in chicken stock and milk.
STEP 4: Turn the heat to low and simmer for 10 minutes, stirring often. Add chicken meat, thyme, peas, parsley, salt and pepper and stir well.
STEP 5: Divide the filling among 8 – 8oz ramekins.
STEP 6: Separate dough into 8 biscuits. Press each to make about 4 ” round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk.
STEP 7: Place ramekin onto cookie sheet and bake for 18 to 20 minutes or until the tops are golden brown.
Tip: You can make quick CHICKEN POT PIE from leftover chicken/rotisserie chicken & store bought chicken broth.
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey