Biscuit Chicken Pot Pie

A few weeks ago, I was at the frozen food section of the supermarket when I saw those $1 boxes of Swanson’s pot pies – these were the ones that fed me during my college years in my first apartment, during the times when I would pull all-nighters either studying for a test, writing a paper, or finishing my latest musical work – and I started craving these pies. Now I know that those frozen pies are soooo bad for you – loaded with fat, sodium and preservatives – but regardless, those memories set off an emotional need to eat pot pie. And boy, did I want it…bad!

So I began my research to find out what would be the easiest way to create a pot pie without going over the macros – the hardest part about pies (in general) is the fact that a traditional crust is mainly flour and butter (which will just shoot my fat macro percentage off the roof). As I continued my research, I realized that I could use biscuit dough as a pie crust, and the Biscuit Pot Pies were born!

I know that I should’ve made my biscuit dough from scratch, because it would be much healthier and wouldn’t have much sodium…but, knowing that it would take a long time to make the dough, and the consolation that I was making the filling from scratch made me rationalize my decision to purchase it. And even though I used pre-made dough and the sodium is still slightly high, the results still turned out pretty spectacular – I recently gave a friend of mine one of these babies to taste test, and he didn’t say a single word while eating (and cleaned out the whole plate!). Not bad for my first try…

So if you’re craving a pot pie, take this recipe for a spin – you won’t regret it!


(makes 12 pies)

12-pack pre-made frozen biscuit dough (Pillsbury brand-recommended) (1 1/2 containers)
2 lbs. raw chicken breast, cubed
1/2 cup celery, diced
1 cup carrots, diced
1/2 medium yellow onion
1/2 cup frozen peas, thawed and drained
1 can 2% evaporated milk
1/4 cup cornstarch
1 tsp. crushed garlic
1 tsp. no-salt chicken bouillon
1/2 cup water
1/2 tbsp. canola oil
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper

  1. Preheat oven to 375 degrees F.
  2. In a medium-sized dutch oven or pot under medium heat, add canola oil, carrots, celery and onions and saute for 2-3 minutes, or vegetables have slightly softened and onions are translucent. Then, add garlic and saute for 30 seconds or until garlic is fragrant.
  3. Add chicken, thyme, 1/2 of salt, 1/4 of pepper and saute until chicken is fully cooked.
  4. Add evaporated milk, remaining salt, remaining pepper, and chicken bouillon and mix until well-combined. Let this simmer for 5-10 minutes.
  5. Mix water and cornstarch to make a slurry, then add to the pot. Stir until mixture is well-combined in the stew, and let simmer for 5-10 minutes until mixture has thickened.
  6. To roll out crusts – separate the dough into 12 individual biscuit pieces. Place each biscuit between 2 pieces of wax paper (or place in a Ziploc bag), roll out each piece to about 8-9 inches in diameter.
  7. To assemble each pie:
    1. Place each rolled-out biscuit in each cup of a medium-sized muffin pan.
    2. Spoon approximately 1/2 cup of the filling mixture in each cup
    3. Seal the top crust by pleating the edges to the center and then flattening out the top with a fork
  8. Poke a few holes on the top of each crust for the air to escape during cooking
  9. Place the muffin tins in the center rack of the oven and bake for 20-25 minutes, or until golden brown.
  10. Cook for at least 30 minutes before serving.

biscuit-chicken-pot-pie-2

 

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