Chicken Pot Pie with Sweet Potato Biscuit

We have been working on the 3 types of mixing methods for quick breads in my Baking and Pastry class for the past 4 weeks. We spent two weeks on biscuits alone. There were a few people who really struggled with biscuits. It's pretty easy to build up gluten if you overmix/overwork your dough. But my grandma (who lived with us) was Southern and she made buttermilk biscuits virtually every day of my life. I could make biscuits in my sleep. Not that I didn't learn anything or was bored in class, though! The chef showed us a technique for gathering the dough after all the ingredients are introduced that I have found to work very, very well. Plus, I have so enjoyed learning about the science behind why gluten forms and why the different ingredients work they way they do. Have I mentioned yet I LOVE culinary school?!! :)
  This recipe for Chicken Pot Pie with Sweet Potato Biscuit is an amalgamation of a couple of my recipes that I have not posted yet. What is so great about it (besides the AMAZING biscuits) is that you could easily leave out the chicken and double up on the vegetables. (But that won't make it a vegetarian dish because I use chicken broth in the gravy.) Or you could use entirely different veg. Parsnips instead of potatoes, broccoli, sweet potatoes IN the pie, and you could even add the peas that are supposed to go in this recipe but I totally forgot to include. :)

You will need for the sweet potato biscuits:

2 cups AP flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
5 T butter or shortening (I used Smart Balance sticks--not from the tub)
1 cup buttermilk
1/2 cup cooked, cooled, and mashed sweet potatoes
1 T honey
1 egg (to be used later as a wash)

Mise en place:

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You will need for the pot pie:

1 cup chopped onions
1 cup chopped carrots
1 cup chopped potatoes
1 cup frozen peas
4 T olive oil
2 cups cooked, shredded (or cubed) chicken
3+ cups chicken broth (more on this later)
1 cup milk
3 tsp garlic
6T butter and 6T flour (for the roux)
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The first thing you should do when making this recipe is preheat your oven to 375°. Then chop your veggies (except for the peas--you won't add those until you are putting together the pie and adding the gravy). You can use a deep dish pie plate, but I just used an 8-inch square baking dish. Toss the veggies in the dish with the 4T of olive oil and salt and pepper to taste. Roast them in the oven for 30-45 minutes, taking them out and stirring them every 10 minutes. They will be tender and browned when done. 
   While they are happily roasting away, start your biscuits. Sift together the dry ingredients (or if you are using pre-sifted flour, just whisk them together).

In a small, separate bowl, mix together the sweet potato, buttermilk, and honey. This will keep the sweet potato from clumping and make it easier to add to the flour mixture later. Set it aside.

With the biscuit method, you add all the dry ingredients, cut in the fat, and then add the liquid ingredients. That's it! So now you have to "cut in" the butter. Make sure the butter is cold, not warm, not at all softened. Cube the butter and toss it into the flour mix. Now, if you were to just start cutting it in with a pastry cutter, etc. there would be no point to the cubing. You wind up with a lump of butter. SO, toss the butter cubes in the flour to coat each one and make sure it keeps its hands to itself and away from its buddies.

Now for the new techniques I learned in class. My grandma always used a fork or pastry cutter (in the later years) to cut in the butter, but my pastry chef showed us a method that works amazingly well. Unfortunately, it's easier to show and explain in person, but I'll give it a shot here. :)  Pick up a bit of flour and a cube of butter in one hand and smoosh the flour across the butter cube. Don't push the flour into the cube, but flatten the cube a bit while rubbing the flour across it. Make sense?

Do this with every cube, working quickly so that you don't heat the butter too much. Keep doing this with the cubes until they are all broken up. (You can grab more than one as you go along, of course.) Once the butter/flour has formed large crumbs, starting rubbing it together between your hands. Pretend you are a bad guy in a cartoon and are rubbing your hands together in glee because a you just got one over on Batman...or someone. :) 

Okay, now that your mind if full of thoughts about Christian Bale as Batman...whoo boy...you will have a mix that looks like this:

Now make a well in the center of your dry ingredients and add the sweet potato/buttermilk/honey mixture. About the buttermilk...it makes a HUGE difference. My Bubba doesn't even like biscuits without buttermilk now.

Here's another chef technique: use a fork to toss together the two mixtures. Sweep the leg fork along the sides of the bowl, tossing the dry into the wet and gradually folding/mixing lightly.

When it has barely come together, use your hands to knead it until just combined. Overmixing = gluten! Don't do it! Fold the biscuit dough over itself a few times and then STOP. Cover it with plastic wrap and chuck it into the fridge until you need it. (OR. Stick it in the fridge for 20 minutes, then take it out, roll it out lightly on a lightly floured surface and cut into biscuits. Brush with egg was and bake for 10 minutes.)

While the dough is chilling, start making the roux for the gravy. Melt the 6T of butter in a pan and then add the garlic. Saute for 2 minutes and then add the flour. If you are using a light butter or Smart Balance (non spread/tub) stick, you may need to add more flour because of the higher water content. I added about 2 more tablespoons of flour. You want it to be thick like peanut butter (says my Thursday non-baking chef). Salt and pepper it! Cook for 2 minutes until it picks up a bit of color. Now slowly add the milk and chicken broth.
  Okay, here's a neat trick to make chicken broth a bit more flavorful if you are using store bought (which you probably are). Buy the 32 ounce carton and boil it vigorously until you are left with three cups. You are reducing it and it makes for a richer product.
   Whisk your soon-to-be gravy constantly making sure you eliminate all the lumps. Bring to a boil and then reduce the heat to a simmer (barely a boil). Salt and pepper it again! Now cook it for 20 minutes. I know, long time. But it's totally worth it! This step eliminates all the flour flavor and keeps your gravy silky smooth. It will NOT gelantinize with this process. You may need to add more broth if your gravy starts to get too thick. You want it to be like a thin cake batter. Whisk every couple of minutes. Salt and pepper!  (The chef said, "you know how gravy turns to jello almost before it can even reach the table? That's wrong! But we love our mom's anyway, right?" We all laughed.)

  
Taste, taste, taste, taste, taste your gravy while it cooks. Add salt and pepper, garlic salt, whatever you like to season it but SEASON AND TASTE often.

Your roasted veggies will be done by now. Take them out of the oven and spread the chicken on top of them. This is when you will add the frozen peas if you don't forget them. Which I did. 

When your gravy is done, pour it on top of your vegetables and chicken.

Oh, yum. This gravy is soooo amazing. Now it's time to add the biscuits. You can lightly roll out the dough and then place it all at once on top of the pot pie OR add the dough by drops and smooth it out over the pot pie. Doesn't matter. I dropped it on and spread it out. Then paint it with the egg wash.

 Bake for 35-40 minutes or until golden brown.

 Sooooo good. So flavorful! The amazing gravy, the roasted vegetables, the sweet potatoes and buttermilk in the biscuits!!

 You definitely don't need a side with this meal! You have chicken, vegetables, and most importantly (at least to me and the Goose) the bread. YUM doesn't do it justice.

Make this pot pie soon! Or just make the biscuits because they are divine. The sweet potato mash adds a whole layer of flavor to already delicious buttermilk biscuits.
Enjoy!!

Italian Chicken

I have been making my mom's recipe for Italian Chicken since I was first married (coming up on 17 years), but I've been eating it since I can remember. The first time I made it I didn't have the recipe and was trying to make it from memory. Not smart considering I had never made it before and had yet to pull off a successful dinner. I didn't know what liquid my mom used (wine), so I used water. The result? The toughest, most inedible chicken ever made. Bubba could not even get his knife through it. Poor guy! :) My mom sent me the recipe and it's been one of my family's favorite ever since. Thanks, Mom!

(*note: I am detailing the recipe in its original quantities, but I doubled the recipe when I took the pictures. I wanted to have enough for the next night.)

You will need:

4 boneless, skinless chicken breats
1 package Italian bread crumbs (I used Panko)
1 egg
1T lemon juice (fresh)
1 tsp lemon zest (optional)
1/2 cup white cooking wine
1/2 cup water
1/2 tsp garlic salt
1 tsp parsley flakes (fresh or dried)
1 tsp chicken bullion or one cube
2T oil for frying pan



Heat an electric skillet to 325 degrees.

Mix the lemon juice, zest, wine, water, garlic salt, parsley flakes, and chicken bullion in a measuring cup.



Mix the egg and 1T of water and put in a bowl or pie pan. Add the Italian bread crumbs to another bowl or pie pan. (I really recommend the pie pans. They make everything so much easier!)



I cut up my chicken breasts into thirds (per usual) and dip in the egg mixture.



Then roll them in the bread crumbs.



Add the 2T of oil to the hot pan and then add the chicken. Brown on each side.



Then pour the lemon, wine, seasoning mixture on top of the browned chicken.



Bring to a boil and then reduce heat to 200 degrees, cover, and cook for 25 minutes.



The chicken is incredibly flavorful with a bit of tang from the wine and lemon. And incredibly tender! Bubba doesn't even need a knife to cut through this chicken now. :)



This chicken is great the next day, too. You can reheat it for a second night of dinner or chop it up and put it on a salad for lunch. Any way you eat it this chicken is scrumptious!



Enjoy!!

(Another recipe I am making this week, but have already posted is my Chicken Fried Rice made with my brown rice.)

Country Chicken Casserole

This recipe is comfort food at its best. It is super simple to make, but tastes like it's complicated. It's the kind of casserole that makes you sigh because it is so good. And it's also the perfect dish to take to a potluck or bring to a friend in need. When people refer to a dish as comfort food they usually mean that it has the flavors of your childhood, is high in calories, and is something you don't indulge in very often, but when do you enjoy every single bite. This dish is no exception--in fact, it might just take the crown in this house. :) (I've been watching too much Toddlers and Tiaras.) Usually I change up recipes to make them healthier, so I've used 98% fat free condensed soup and skim milk, but this is comfort food and full-fat cheese and fried onions are a requirement. :)

You will need:

3 cups frozen shredded hash browns
1 small can of fried onions
cheddar cheese (I measure by handfuls)
4-6 (depending on size) cooked chicken breasts, shredded
1 can 98% fat-free condensed cream of chicken soup
3/4 cup skim milk
1 can low sodium corn
1/2 to 3/4 cup frozen sweet peas
salt to taste



Preheat your oven to 375 degrees.

Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.



Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)



I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.


In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)



Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)



Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.



As Tink likes to say, "it's time to feast!" Sooooo good. The potatoes don't get crispy at all (like hash browns). They are soft and cheesy and the onions add amazing flavor.



We never have any leftovers! Truly comforting and indulgent. Normally I would add biscuits or cornbread to a casserole to make it a meal, but any addition is completely unnecessary with this dish. So yummy!!!!




Enjoy!!

my recipe card

Apple Cider Chicken

We were down to the last of our apple cider and I wanted to try something other than a dessert or bread or donut to use it up. Something for dinner. I found this recipe by Sunny Anderson on Food Network. It had good reviews (unlike the mess of recipes that is Sandra Lee) and the idea of combining apples and onions intrigued me. We all loved the finished dish...so I guess I'll be buying more apple cider so that I can make it again. :) Big hit!

You will need:

2T oil
2T butter (Smart Balance)
4-6 boneless, skinless chicken breasts (I cut mine into thirds)
salt and pepper
1 small onion, chopped however you prefer
1 Granny Smith apple, sliced
2 tsp garlic
2 bay leaves
2 tsp thyme (optional--I didn't use it)
2T flour
1 1/2 cups apple cider (I used just a cup because some monkey drank the rest)



Put the 2T of oil in a large skillet and add the chicken. Sprinkle with salt and pepper and cook on medium heat for four minutes on each side.



Then remove chicken to a plate and set aside.



Add the 2T of butter, the apple slices, and the onion to the pan.



Top it with the garlic and bay leaves. Stir.



Keep stirring until the apple and onion start to color, about 5 minutes on medium heat.



Sprinkle with 2T of flour and stir for 2 minutes.



Place chicken back into the pan and pour on the apple cider.



Bring to a boil, cover, and reduce heat to a simmer. Cook for 12 minutes.



Spoon some of the yummy sauce over the chicken before serving. The apples and onions are incredibly delicious together. Just the right about of sweet and savory. When I make it again I might add a couple of shakes of salt while the sauce and chicken cooks. YUM!!



Enjoy!!

my recipe card:

Mustard Chicken

This recipe is a new addition to my repertoire. In fact, I've only made it once but it was a big hit. (Except with Tink, who doesn't eat chicken anymore because of her pet chickens. She says they can smell it on her when she eats chicken and it hurts their feelings.) I had 6 pieces of boneless, skinless chicken breasts and needed to make something quick, but was tired of the same old chicken I always make. (And I was out of lemons so lemon chicken was out. I never get tired of that recipe.) Plus I have a ton of mustard because I'm kind of a mustard junkie. This recipe is the result.

You will need:

paprika
pepper
salt
6 boneless, skinless chicken breasts (cut into thirds)
1/2 cup dry cooking wine
1/2 cup chicken broth
1/4 cup milk (any type)
2 T flour
2 T mustard (any flavor)
a bit of oil



Pour a little bit of oil into the bottom of a frying pan (I used electric) and crank the heat to medium high. Place the chicken in the pan and sprinkle with paprika, pepper, and salt to taste.



Cook for 4 minutes and then turn over. Sprinkle with more paprika, pepper, and salt. Cook for 4 more minutes.




While the chicken is cooking, add the flour and milk to a small bowl.



Mix until no lumps remain.



When chicken is finished cooking the second 4 minutes, remove from pan and set onto a plate.

Add cooking wine to the pan and use a spatula to scrape up all the tasty bits.



Then add the flour mixture to the pan and cook until thickened. About 2 minutes.



When thickened add the chicken broth and mustard. I used Dijon, but you can use regular, horseradish, honey mustard. Honey mustard would be excellent.



Mix thoroughly and then add chicken back to pan. Turn the heat down to medium and cover the pan. Cook for another 5 minutes or until all traces of pink are gone.



When finished cooking, use a spoon to pour the sauce over the top of the chicken and serve. It would be great over rice or in a salad!



Enjoy!