Biscuit-top Chicken Pot Pie
I had half of a supermarket rotisserie chicken in the fridge, so I decided to make chicken pot pie with it. We didn’t have any puff pastry on hand, so I made biscuit dough and did a biscuit top instead. I used a drop biscuit recipe I found years ago on Allrecipes.com. It’s fast and easy, doesn’t require rolling out or cutting the dough, and produces a very consistent product.
In addition to the leftover chicken, I diced up a couple of carrots, a couple of stalks of celery, and used up some partial onions that were in the fridge. You sweat all of that in a skillet until the onions and celery are soft, then sprinkle a couple of tablespoons of flour over the veg. Let the flour cook for a minute or so, then add two cups of chicken stock and whisk to incorporate the flour into the stock. I also used a teaspoon of “Better Than Boullion” chicken flavoring to boot the flavor a little. For seasoning, I used about a teaspoon each of thyme, rosemary and dried sage, plus salt and pepper to taste. Depending on how thick you want the sauce, you can also dissolve a teaspoon of conrstarch into a tablespoon of water and add that. Let that all simmer for a bit, then pour into your baking dish or casserole, and top with the biscuit dough. Bake in a 450-degree oven for 10-12 minutes until the biscuits are cooked through and lightly browned.
This was all just stuff I had on hand in the kitchen, and other than getting the measurements for the biscuit dough, doesn’t even really count as a recipe in my book. It’s just something I can whiz up on my own.