Written by Jennifer Duty
Happy New Year! So many great things happened in 2021. 2022 should be exciting. Today I am starting off with a total comfort food recipe. As I write this some places in our great nation are experiencing blizzard conditions. Not here in my part of San Diego. It was 83 degrees yesterday. Not to brag or anything, but the house got pretty warm when I was baking this.
I am sharing a recipe for Chicken Pot Pie or maybe it should be called Chicken and Biscuits?
Either way. It is total comfort food. As always, try to use local, organic food.
Chicken and Sour Cream Biscuits
Oven at 400 degrees.
Ingredients for filling:
2 precooked chicken breast, chopped.
1-2 large potatoes. We like lots of potatoes.
1-2 large carrots. Peeled, chopped.
2 cups or more of sauce to cover the chicken and vegetables.
For the sauce I used leftover gravy I had made 2 days ago from a roast. I made a roux from the roast drippings. Added bone broth, Pacific Flake, white pepper, onions.
Option for the sauce might be just some vegetable broth, chicken bone broth, cream of mushroom soup, cream of chicken soup.
Option for more vegetables is also to add canned corn, onions, and some green. Green beans or peas.
Mix the ingredients together and seasoned to your liking.
Bake at 400 degrees for about 20 minutes. I like to precook the chicken and vegetables and make sure they are soft before I put the biscuits on top. That way I won’t burn the biscuits trying to make sure the chicken and vegetables are cooked all the way through.
Make the biscuits while chicken and vegetables are cooking.
Ingredients for Sour Cream Biscuits:
1-1/4 cup all purpose flour.
2 teaspoons baking power.
3/4 teaspoon Pacific Flake Sea Salt.
1/4 teaspoon baking powder.
4 tablespoons butter.
1/3 cup milk.
1/3 cup sour cream.
Mix together the dry ingredients first.
Cut in the butter. You can use a hand mixer here on low or I use a kneading mixer. Mix until crumbles
Mix in the milk and sour cream until smooth.
Turn dough out onto and floured surface.
Knead a couple of times and then flatten until 1/2 inch thick or so. It depends how tall you like your biscuits and how far your dough will go to cover your filling. They will expand.
I use a 2 inch biscuit cutter, but if you don’t have one, use a drinking glass or maybe a measuring cup.
When you have made all your biscuits, pull the filling out of the oven and place your biscuits on the top covering as much as you can.
Cook the whole thing for about 10 minutes.
At the 10 minute mark I like to cover the biscuits with melted butter and bake another 10-15 minutes.
When the biscuits are golden, brown and delicious it is time to pull the whole thing out of the oven.
I like to cover the biscuits with melted butter again and a sprinkle of Pacific Flake.
Like I said pure comfort food. If you don’t have a cast iron pan, this meal can be made in a cake pan or any other bakeware.
If there are any leftovers, I turn the biscuits into single meals. One biscuit covered by a large spoonful of filling in a glass reusable container.
Here’s to a Happy New Year!
“Pacific Flake, your local sea salt harvestry”
JAN 12, 2022