Tuesday, March 15, 2016

Buffalo Chicken Pot Pie [Skillet]

Today was National Pi Day 2016 and my hubby suggested that we should have pie for supper, Buffalo Chicken Pot Pie in particular.
It's been at least a year or more since my last attempt and I couldn't find the recipe that I'd used, which meant I must experiment.
Now, it was less than two weeks since my last experimental meal and that had totally flopped (only Mr. R. enjoyed it). I even had a hard time finishing my helping at the time, which just shows how truly terribly it was. With that in mind, I wasn't real excited about experimenting tonight. However, I was pleasantly surprised with how well this dish turned out and will probably start putting it on the menu more regularly. Why? You ask. A few reasons: 1. I love chicken pot pie (even if it's non-traditional), the family loves buffalo chicken wings, and 3. it's a one dish meal and we all know how much I love those (since I really don't enjoy doing the dishes).

There are really two separate parts to this dish - the filling and the biscuit "topping".

  • 4 tablespoons unsalted butter
  • 1 large onions, diced
  • 4 stalks celery, chopped
  • 4 large carrots, chopped
  • 4 clove garlic, minced
  • 2 lbs boneless skinless chicken breast, cut into 1/2" cubes
  • 1 1/2 cups frozen green peas
  • 1 teaspoon seasoned salt (I used Spice House's Old World Third Street)
  • 2 teaspoons dried parsley
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup chicken broth
  • 1/2 cup Frank's hot sauce
  • 1/2 cup half and half
  • 3 tablespoons neufchatel (1/3 less fat cream cheese)
  • 2 tablespoons corn starch
Biscuit "Crust"

  • 1 cup whole wheat flour, 
  • 1 cup all-purpose unbleached flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 tablespoon shortening
  • 2 tablespoons unsalted butter
  • 1 cup buttermilk
  1. In a large (14" or bigger) cast iron skillet, melt butter over medium low heat. Once butter is melted, increase temp to medium and toss onions, celery, carrots, and garlic into the pan. Saute until onions are translucent and things begin to soften (5-7 minutes). 
  2. Add chicken breast cubes. Sprinkle with seasoned salt, parsley, and black pepper. Stir. Cook till chicken is almost cooked through, stirring often.
  3. Add chicken broth and Frank's. Bring to a simmer.
  4. In a 2-4 cup measuring cup, measure half and half. Add neufchatel and 1/2 cup of hot liquids from the pan. Using a whisk (immersion blender or blender), combine until smooth. Add corn starch and whisk. Add to pan and stir till combined.
  5. Simmer until sauce begins to thicken. 
  6. While your liquids are doing their thing, prepare biscuit dough (steps 7-9) and preheat oven to 450 degrees F. 
  7. Combine flours, soda, powder, and salt in a medium mixing bowl. Cut in shortening and butter till crumbly. 
  8. Stir in buttermilk until dough becomes a sticky ball. 
  9. Turn dough out onto a floured surface and press into a 1/2" thick circle (roughly 12"-16" in diameter). Cut into rounds with a 2" biscuit cutter (I just used the cup of my metal 1/3 cup measuring cup). You should get 18-20 rounds. 
  10. Place rounds on top of chicken and veggie mixture. Place in the oven for 12-14 minutes until the biscuits are lightly browned. 
  11. Enjoy in a bowl plain or topped with crumbled gorgonzola, bleu, or sharp cheddar cheese.

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