April 20, 2010

The other night I wanted to make a pot pie for dinner, but started dinner a bit later than I originally intended. I decided to cook the veggies and chicken in my big cast iron skillet, dollop biscuit dough across the top, and then pop the whole thing, blazing hot, into the oven.  At that point all that really needed cooking was the biscuits. This shortcut saved me about 30 minutes of baking time and it turned out absolutely wonderful.  So good, in fact, that I made the recipe again tonight. Here's how I did it!



Chicken Skillet Pie

Preparation Time: 1 hour

Serves: 8Ingredients

  • 6 chicken thighs or 3 breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 6 potatoes,peeled and diced into 3/4 inch cubes
  • 4 carrots, peeled and sliced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 3 tablespoons cornstarch
  • 1 teaspoon thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika

Cube chicken. Chop vegetables. To a large cast iron skillet on medium-high, add 2 tablespoons olive oil and the chicken.  Cook without stirring for 3-4 minutes, or until chicken has some browned bits.  Add garlic to skillet and cook 3-4 more minutes, or until chicken is done.  Remove from skillet and set aside.  To the same skillet, add onion and carrots, and cook, stirring  occasionally, until onion has some browned bits.  Add potatoes, turn heat down to medium, and cook a few more minutes, until vegetables start sticking hard to the bottom of the skillet.

While the veggies are cooking, combine chicken broth with cornstarch and all seasonings in a medium bowl.  Whisk until thoroughly combined.  Add the broth mixture to the veggies in the skillet.  Cook on medium heat for about 10 minutes, stirring occasionally, until the potatoes are just beginning to soften.  Liquid in the pan will gradually thicken.

Heat oven to 425 degrees.  While the veggies are cooking in the skillet, mix up your biscuit dough (recipe below.)  Drop dough in dollops all over the top of the chicken and veggies in the skillet. Bake at 425 for 10-15 minutes, or until biscuits are starting to brown and get crusty on top.  Yum!

Drop Biscuits

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup butter
  • 1-1/2 cups milk
In a large bowl combine flour, baking powder, sugar and salt.  Grate butter over flour mixture and stir briefly.  Add milk and stir to combine.  Dough will be lumpy and wet.  To form biscuit topping for the pie, simply scoop out egg-sized dollops of dough and drop all over the surface of the chicken and vegetable mixture.

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