My original recipe idea for Leftover Tuesdays this month, hosted by Pam at Project Foodie , was originally going to be Leftover Waffle Bread Pudding. I made a big batch of waffles yesterday in anticipation, had the bowls out and ready to go, consulted with Mr. Chef about bread puddings - and realized I was out of milk. I decided to ride my horse first and hit the store on the way home. When I got home - no waffles. Mr. Chef said "The kids were hungry". Really - you're a chef! COOK something, already. At any rate, I had to come up with a back-up leftover plan. Luckily I had roasted a chicken last night and had some leftover chicken. I put some thought into it and decided to have Biscuit topped Chicken Pot Pie. I've had the usual pot pies, made with pastry, but I was in panic mode tonight and wanted a 30 minute meal. Biscuits seemed the way to go. I'm pretty sure my kids have only had biscuits twice in their lives so it was time to introduce them again. A nice glass of iced tea, and we had a great meal. I should talk about the half an apple in this recipe, which is also technically a leftover. My oldest son only eats half an apple - ever. Don't know why. So when he set his half an apple on the counter beside me, I decided to chop the leftover up and toss it in the stew as well. I'm not sure if it added anything but it made me feel better. Thanks again to Project Foodie for hosting this month - look for the Roundup at the end of the week. And a big thanks again to David at Cooking Chat for coming up with this great food event!
Biscuit Topped Chicken Pot Pie
Serves one adult and three small hungry children (so maybe three servings?)
About 30 minutes
Preheat oven to 400*
1 Tbsp Olive Oil
1 large carrot thinly sliced
1/2 small apple, chopped
4 green onions, sliced
1 1/2 Tbsp chopped fresh parsley
2 cups chicken broth
1/2 cup frozen corn
1/2 cup frozen peas
1 1/2 cups chopped cooked chicken
salt and pepper to taste
1 cup of milk whisked with 3 Tbsp sifted flour
Preheat oven to 400*. Heat oil in a large saucepan. Add the carrots to start cooking while you get everything else assembled. Chop the apple and toss it in with the carrots. Stir and cook for about 2 minutes, until the carrot is just starting to cook. Add in everything else EXCEPT for the milk and flour.
Bring it all to a boil and simmer for about 5 minutes. Whisk flour and milk together and strain through a sieve to add it to the rest of the pot (this gets rid of the lumps). Bring back to a low boil, then simmer until it is thickened. Keep warm while you make the biscuits.
Biscuits (this makes a little more than what you need for the pot pie)
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup cold butter or margarine cut into small chunks
3/4 cup cold milk
Stir the dry ingredients together and cut the butter in until it looks like coarse crumbs. Stir the milk in just until the whole thing is moistened. Knead it very lightly 2 or 3 times. Pour the hot chicken into a casserole. Drop pieces of the biscuits on top of the stew. Bake in a 400* oven for about 20 minutes, until the biscuits are just starting to brown on top.