Ok, I have to stop before I even start here to say that I don’t think this is a pot pie. I have very strict rules about pot pies. I don’t hold with the kind that they just have sort of a pastry hat. That is not a pie, pot or otherwise. A pie has a crust that goes all the way around. Then the bottom part gets a little soggy and soaks up juices and is just marvellous. So this, to me, is not a pot pie. But the fact that the topping is a biscuit with cheddar, bacon, and chives in it convinced me I should make it anyway.
The recipe comes from Chocolate Moosey, and I didn’t really change much, although it’s not going to read like her recipe because hers gives you the measurements of each thing, which is really helpful and precise but they don’t sell potatoes by the cup and I have no idea how much bacon goes into 2 tablespoons. So I either experimented or eyeballed or guessed, depending, and this is the result of that. The amounts are probably roughly similar to the original!
The only other change I made was that when I made the biscuits, they were absolutely unquestionably too wet to roll out (found my rolling pin, by the way… crisis averted), so I decided to treat it like making chicken and dumplings and just drop scoops of dough onto the bubbling hot filling. This worked out fine although rolling would have undoubtedly made them flakier. If you’re able to roll them, I recommend doing so, but if you can’t, it’s fine.
Chicken “Pot Pie” with Cheddar Bacon Biscuit Topping
for the filling
1 large chicken breast, or a half chicken if you like to mix it up a bit
4 tbsp (1/2 stick) butter, cut up
1 small onion, diced
2 cloves garlic, minced
1/4 cup flour
3 carrots, chopped
2 cups chicken stock (I actually used veggie because I had made stock recently and had a lot to use up)
1 small to medium potato, peeled and cubed (I used a too-big potato and had about twice what I needed, not that I am complaining, but let’s get this right)
1/2 cup peas (frozen is fine)
2 tbsp milk
for the biscuits
4 tbsp (1/2 stick) butter
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup shredded cheddar cheese
3 slices bacon, cooked and crumbled
1 tbsp chives, snipped
1/2 cup cream (I used milk because that’s what I had on hand, but at least it was whole milk)
for the filling
Fill a big pot with water and bring to a boil.
Put the chicken in and cover.
Cook for 30-40 minutes or until cooked through. Take it out and set it aside to cool.
Rinse out the chicken pot, it’s going to have its second wind. Melt the butter in it over medium heat.
Add the onion, garlic, and carrots and saute for about 5 minutes.
Whisk in the flour (I know it’s hard to whisk when there are vegetables in there already… do your best).
Whisk in the stock in a slow stream.
Bring to a boil.
Stir in the potatoes and peas.
Cook for 10-15 minutes, stirring often to keep the potatoes from sticking.
At some point, shred the chicken with 2 forks.
Preheat oven to 425.
Stir in that shredded chicken and the milk.
Pour into a casserole dish and bake for 15 minutes.
for the biscuit topping
Whisk together the flour and baking powder.
Stir in the bacon, cheese, chives, and milk (or cream).
If you can roll the dough, roll it out on a floured surface and use a glass or a cutter to cut 2.5″ rounds out.
If you were able to cut biscuits out, arrange them over the top of the still-hot filling. If you weren’t, just drop scoops of the dough over the filling to try and cover it as much as possible.
Bake for 25 minutes or until the topping is golden-brown.
Let it cool a bit before eating.
It’s cold out and the Olympics are on. This would be appropriate to eat while you vegetate in front of the tv watching feats of athletic endeavour – nothing quite like being the exact opposite of the people you’re watching.