As the weather dipped into the low single digits this week, I looked for any excuse to use my oven. I baked cakes, casseroles and even a heaping pile of garlic potato wedges just to feel the warmth radiating off the polished stainless steel. One evening, I was torn between the creamy comfort of potpie and the sticky denseness of chicken and dumpling soup.
“Why not have the best of both worlds,” I thought to myself.
So instead of a traditional flaky pastry crust, I dropped eight heaping mounds of biscuit dough across the top before popping the pan in the oven. The handful of chopped green onions and shredded cheddar cheese mixed in was just for good measure
- 2 large chicken breasts, boneless & skinless
- salt and ground pepper
- 3 Tbl. olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 1/4 cup all-purpose flour
- 1/2 tsp. dried thyme
- 2 1/2 cups milk
- 1 package (10 ounces) frozen mixed vegetables, thawed
- 2 tablespoons fresh lemon juice
- 1 cup Bisquick mix
- ½ cup milk
- 1 egg, slightly beaten.
- 2 green onions, white and green parts, chopped
- ½ cup shredded cheddar cheese
- Preheat the oven to 400 degrees. Dice the chicken into ½ inch pieces, season with salt and pepper. Heat two tablespoons of olive oil large skillet over medium high heat. Add the chicken and cook for 2-3 minutes, or until no longer pink in the center. Place the chicken on a plate and set aside.
- Add the remaining one-tablespoon of oil to the pan. Add the onions and celery to the pan. Sauté over medium high heat for 2-3 minutes, or until the onions are translucent.
- Reduce the heat to medium. Sprinkle in the flour and thyme, and cook, stirring, 1 minute. Gradually add the milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens. This will take about 2-3 minutes.
- Remove from heat; stir in mixed vegetables, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep ceramic dish.
- For the biscuits: mix the bisquick, egg and milk in a small bowl until well combined. Fold in the green onions and cheddar cheese.
- Scoop large tablespoons of the biscuit mixture on top of the chicken pot pie. Allow enough space for each biscuit to expand during baking.
- Bake at 400 degrees for 25-30 minutes, or until the center is bubbly and the biscuits are baked through. Allow the potpie to rest for 15 minutes before serving.