Chicken Pot Pie
Chicken pot pie is truly one of the ultimate comfort foods. It is so good when you need something to cheer you up when you are feeling down. Not only is it chocked full of nutrition, but this recipe is also chocked with a ton of garlic which is an antioxidant. This recipe calls for 3 cloves of garlic, but why to stop there if you love garlic as much as I do. This is a hit with my garlic loving friends, not so much with more reasonable people who like smaller quantities. You can always adjust the garlic amount to your liking.
Make a Good Broth
This chicken pot pie uses a homemade chicken broth which is what really what makes it so dang good. You can use any broth you like, but I find homemade broth tastes better than anything from a store. Besides, it is great to make broth on a cold rainy day so that the whole house smells like chicken. Just breath it in.
The Biscuit Crust Bottom
The idea to use a biscuit crust on the bottom was new to me. I have made pot pies and baked a biscuit on top before, but this was my first attempt to use a biscuit crust on the bottom. My first thought was that the biscuits needed to be rolled flat so that they cooked fully. If they were too thick, they were likely to turn out doughy. I used a deep dish cast iron skillet for this recipe and rolled out some canned biscuits. I then placed them in the bottom of the skillet and pieced the flattened biscuits together. That way the biscuits stuck to each other and formed a crust.
The Biscuit Crust Top
The next step was to flatten some more biscuits and cut them to put on the sides of the skillet. I and again pieced the ends together around the sides. By the time I was done I had a fantastic crust on the bottom and sides. After getting the bottom crust formed, I poured in my thick chicken stew and tossed a few more biscuits on top. I baked it at 375 degrees, which is what the canned biscuit directions called for, and baked it for about 20 to 25 minutes. The only issues with this are that the biscuits on top were a little bit doughy where they touched the stew. In hindsight, next time I try this, I will also flatten out the biscuits for the top of the pie so that they cook more evenly. You can also do something similar if you use puff pastry as the crust which is also very delicious.
Enjoy your pot of comfort. If you enjoy this please check out my cookbook, The Culinary Camper, available at all major book seller.
See the rest of the recipe below including the broth recipe. Happy cooking!