Happy New Year to all! I am happy to report that we moved into our new house two weeks ago and I have been busy unpacking and getting settled. I have managed to get in some cooking too, so look forward to more regular blog posts from me. (It’s in print, so now I have to follow through on this.) It’s been cold and snowy here in the Northeast which makes me long for comfort food, especially the kind that can be made in just one pot. I was perusing through the November issue of Food and Wine (I’m about two months behind on all of my magazines) when I came across this recipe for chicken and biscuits in a pot. The recipe sounded very similar to a pot pie recipe I often make, and since I’m never one to turn down a homemade biscuit, I bought the ingredients I was missing and got to work. This is a seriously delicious dish. Super flavorful and aromatic. The sage and thyme not only smell delightful, but they really up the taste profile of the biscuits. I used a little more chicken and a little less mushrooms then the original recipe called for and it was fantastic. Just what our bellies needed on a cold winter’s night!
Chicken and Biscuits in a Pot (from Food and Wine November 2012)
6 tablespoons unsalted butter
2 shallots, thinly sliced
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Freshly ground pepper
3 cups shredded rotisserie chicken (I used about 3 1/2 to 4 cups because I wanted to use all the meat on my chicken)
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk
Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.
In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.
Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.
This post is part of Food Network’s Comfort Food Series, a weekly collection of delicious, hearty recipes. For more ideas on how to prepare pot pie check out the blogs below!
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies