Sarah's Hallelujah Chicken Pot Pie With A Biscuit Top

Guest Blogger (and my twin) Sarah

Presents

Dear Kitchen Goddess...please get my kids to eat this (and maybe even love it)!

I’m a mom; a mom of two little food critics of the pickiest variety. You would think that the spinach that I have the audacity to put on their plates was fished out of a stinky old swamp by the looks of suffering on their faces. But, I’m determined – I will not be beaten by vegetables. So, when I find recipes that are packed with veggies and my kids not only eat it, but love it, it’s one of those shout-it-from-the-mountaintops kind of moment.

So, here is the recipe for my 
“Hallelujah Chicken Pot Pie with a Biscuit Top”

Hope it gets your mini-critics singing its praises and you jumpin’ up on that mountaintop with me! 

Warning, I don’t watch calories. I do things in old fashioned ways with the stuff my mamma still uses today (Bisquick is genius and I love my seriously old cast iron skillet!).

Ingredients for Pie:

2lb boneless skinless chicken thighs cut into 1” pieces (I like thighs cuz they don’t dry out very easily and dry chicken sets off my 4' critics!)

1 ½ tsp salt

¾ tsp pepper

1 tblsp olive oil

3 tblsp unsalted butter

1lb button mushrooms, sliced

1 ½ cup minced onion

½ cup minced green pepper

¾ cup minced carrot

½ cup peas

¾ cup minced celery

1 tblsp minced garlic

¼ cup flour

4 cups chicken stock

1/2lb  Yukon Gold potatoes, diced

1 tbsp minced fresh sage

Ingredients for Biscuit Top:

2 cups Bisquick

2/3 cup milk

½ cup shredded cheddar cheese

1 tbsp chopped fresh tarragon

½ cup melted butter

1 tsp garlic powder

¼ tsp salt

1/8 tsp onion powder

1/8 tsp dried parsley

·         Put your cast iron skillet over medium-high heat – just makes me happy to use that heavy old thing!

·         In a large bowl, toss the chicken with 1tsp of salt, ½ tsp of the pepper and the olive oil. Cook the chicken in batches till it starts to brown (4-5 minutes) then pull the chicken out and place it in a bowl.

·         Add the butter to the pan and when it melts, add the mushrooms and remaining salt and pepper till they are soft (3-4min). Then add the onions, carrots, celery and garlic and cook till soft.

·         Add the flour and cook stirring for 1 minute till the flour gets lightly browned. Add the stock, browned chicken, potatoes and sage.

·         Preheat the oven to 475

·         Bring the liquid to a boil then turn down the heat so it just simmering and cook the mixture till the potatoes are soft, about 35 minutes. 

·         While the filling is simmering, make the biscuits: Mix the Bisquick with the milk then add the shredded cheese and fresh tarragon.

·         Stir in the peas and then pull the pan from the heat.

·         Using two spoons drop the biscuit batter onto the pie, making sure that they do not touch each other.

·         Slide the Pie into the oven. (I put a cookie sheet under it in case I filled it a little to high.) Cook it for 10-12 minutes. While it’s cooking, take the melted butter and add the dry ingredients to it. When the 10-12 minutes is up, pull them out and brush the biscuits with the seasoned butter. 

·       Slide it back into the oven for another two minutes so the butter has a chance to sink into the biscuits.

Stand back and reap the rewards of happy kids eating more vegetables in one plate than you ever thought possible! . . . and those darn biscuits so good they get the kids coming back for more!