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Chicken Pot Pie with Herbed Drop Biscuits
 

October 12th 2011

Contributed by: Jamie Geller

 

 

8 comments | Leave Comment

 
 
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Recipe

Chicken Pot Pie with Herbed Drop Biscuits

Times

  • Ready Time : 0 min

Servings

8

Ingredients

    For Biscuits:

    • 1 tablespoon canola oil
    • 1 pound boneless, skinless chicken thighs, cut in bite-size pieces
    • 2 teaspoons kosher salt, divided
    • 1 medium onion, coarsely chopped
    • 2 cups Manischewitz All Natural Chicken Broth
    • 2 stalks celery, sliced
    • 2 carrots, peeled and sliced into rounds
    • 2 large potatoes, peeled and cut in bite-size chunks
    • 1 sprig fresh thyme leaves or 1/2 teaspoon dried
    • 1 teaspoon Freshly ground black pepper
    • 1 box frozen peas, not thawed
    • 2 cups Flour
    • 1 tablespoon Baking powder
    • 1 teaspoon Kosher salt
    • 4 tablespoons chopped fresh chives
    • 1/4 cup pareve margarine or shortening
    • 1 large egg, beaten
    • 1/2 cup soy milk

    Directions

    1. Preheat oven to 400 F. Grease a 3-quart casserole dish. Over medium-high heat, heat oil in a sauté pan large enough to hold all ingredients. Season chicken with1 teaspoon salt. Brown chicken in oil about 3 to 4 minutes on each side; transfer to a platter.
    2. Add onions to the pan and cook for 5 minutes. Add chicken broth, bring to boil. Stir in celery, carrots, potatoes, thyme, remaining 1 teaspoon salt, and pepper. Cover and continue to cook for 10 minutes.Add chicken and peas; mix well. Cover and cook for 5 minutes more.
    3. While the chicken and vegetables are cooking, make the biscuits: In a large bowl, whisk together flour, baking powder, salt, and chives. Using your fingertips, rub margarine into dry ingredients until mixture looks like crumbs. Do it quickly so the fats don’t melt. Add egg and soy milk and stir vigorously with a wooden spoon until mixture comes together.
    4. Transfer the chicken vegetable mixture to the prepared casserole dish. Drop the biscuit dough in 8 large spoonfuls on top of chicken mixture. Bake for 20 minutes or until biscuits are golden brown.

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    Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

     

    comments

     

    8 Responses to Chicken Pot Pie with Herbed Drop Biscuits

    1. avatar Goldie says:

      Yummy! Thanks Jamie for this wonderful, filling dinner. I believe this was the first time I ever had chicken pot pie and I enjoyed this recipe. I didn’t have any boneless skinless kitchen so I acted very brave and cut the chicken off the bone and removed the skin. I used 1 c. whole wheat flour and 1 c white flour and my family stilled liked them!I also didn’t have any fresh chives so for the biscuits I used dried chives. I think they did end up getting a little more dry because of the whole wheat flour and re hydrating the chives so I added some soymilk.I have a question though. It did come out a little watery. I did add a little bit more water to the vegies and chicken because I put in some extra chicken and potatoes. Was I supposed to drain the chicken after it was cooked and drain any extra liquid from the vegetable and chicken mixture?

    2. avatar Jamie Geller says:

      lol Goldie – did you even make the same recipe :-) ? The actual recipe only calls for 2 cups of broth so with that ratio of broth to veggies and chicken it should have been moist and savory with a small amount of broth but not too soupy – perhaps yours turned out that way bc of the additional liquid? You were definitely not supposed to drain the chicken. But either way I am so happy you actually enjoyed it! :-)

    3. avatar Ariella says:

      How much chicken??

    4. avatar Jamie Geller says:

      ahhhh!!! 1 pound boneless, skinless chicken thighs, cut in
      bite-size pieces – will fix the recipe now.

    5. avatar imergoot says:

      This has got to be one of the top comfort foods. As soon as the weather cools off here In So. Cal. I must try this for a Friday night dinner.

    6. avatar efishleder says:

      oooh, I wonder if this would be a good way to use leftover chicken soup chicken!

    7. avatar shainababy says:

      Jamie, this looks wonderful! I’m going to try it tonight with some leftover chicken. If I want to double the biscuit part of the recipe, would I use 2 eggs? or just increase the liquid?

    8. Joy Haworth says:

      Great recipe! It’s my DH’s new current fav for dinner.

      Mods: add 2 cloves garlic, minced. add a tbsp or two of flour to make the gravy thicker, almond milk instead of soy.

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