I love carbs. There! I said it! I love them. I love pie crust, usually more than the pie (I save the crust for last). I love bread, so much….white, brown, multi-grain, homemade, store bought – don’t care. I love buns – preferably homemade and I love baking powder biscuits (probably because they are fast).
A little while ago, I asked my son & his girlfriend what they wanted for supper as I was drawing a blank and his girlfriend piped up with “Chicken Pot Pie”. I was okay with the idea, but not really excited about making pie crust – I’m not great at it, so I make it in my super loud food processor, which is a production unto itself – so I decided chicken pot pie with baking powder biscuit crust (which I have made many times).
I went on a tour of Google, looking for inspiration for the pot pie portion of the meal, when I came across a recipe which put Parmesan cheese in the biscuits…..ooooh, tell me more!
The recipe is called “Chicken Pot Pie Crumble” and it’s on http://www.cookingclassy.com. Now, if you have a favourite chicken pot pie filling, by all means use that, if you don’t, use this one, it’s really delicious….but those drop biscuits? OHMYGOODNESS!!!!
The recipe is done in the slow cooker, but of course I wasn’t looking to cook it all day, since it was actually supper time when I found the recipe, so I did it partially in the Instant Pot, and partially in the oven.
- 2 large boneless skinless chicken breasts (mine were frozen, so I poached them in the Instant Pot – 2 cups water, 2 tsp Better Than Bouillon, the chicken breasts and pressure cook for 15 minutes, let come off pressure for 15 minutes)
- 2 cups of chicken broth (I used water and Better Than Bouillon, but use whatever you have) This is what I cooked the chicken in in the Instant Pot
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1/2 a medium onion or 1 small onion, diced
- 2/3 cup frozen peas, or mixed vegetables, corn, green beans, broccoli, cauliflower or none at all, if that’s your preference
- 3 TB butter (or margarine)
- 1/3 cup all purpose flour
- 3/4 cup milk
- 1 tsp lemon juice
- 1 1/2 tsp dried parsley (or a handful of fresh parsley, chopped)
- 1/4 tsp dried thyme or rosemary (or use fresh if you prefer)
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt (I used a tiny pinch)
- 1/4 tsp fresh ground black pepper (or more, if you like more)
- 1/4 tsp garlic powder (up to 1/2 tsp for stronger flavour)
- 1/8 tsp cayenne pepper (optional, but does add a little something but not enough heat to hurt)
- 1/4 cup butter (or margarine), cold & diced into small cubes (or, if you have one of those pastry cutters, just dump it all in and chop like mad til it’s fine pieces)
- 1/2 cup of Parmesan cheese – the recipe calls for freshly grated, but I just used the Kraft parmesan in the green container
- 3/4 cup + 2 TB heavy cream (I ended up needing about another quarter of a cup but I live in a very, very dry climate)
Cook the chicken, strain the broth if you wish (I get rid of those protein ball things that happen when you cook frozen chicken – they oog me out).
Shred the chicken or cube it. You can pre-cook your carrots, onion & celery and if you are going to do this, heat up a frying pan, add the olive oil and saute til they are the doneness you like – I prefer a bit of crunch to my veggies, so I skipped this step (don’t worry, I have a plan).
Pour the veggies into a bowl (or the dish you are planning to cook this in) and put the butter or margarine in the pan and make a roux with the flour. Add the milk followed by the chicken broth, lemon juice, and spices. Cook, stirring constantly, til thickened.
Add the chicken, veggies and frozen veggies (if using) into the sauce and mix to coat everything….or add everything to the dish you are baking this in.
This recipe calls for a 9 inch pie plate….and it all fit perfectly, however, a deep dish pie plate or something just a tad bigger might be a better idea, because it did boil over and make a bit of a mess (I realized this late in the game and put a cookie sheet under it but did need to clean the bottom of my oven afterwards) – whatever you have will work but you may have to adjust your baking time.
Preheat your oven to 400 degrees Fahrenheit.
To make the crumble, stir together the flour, baking powder and spices. Cut the butter (margarine) into the mixture until it resembles coarse crumbs – you can use your fingers, 2 butter knives, a fork, a pastry cutter, your hand mixer.
Stir in Parmesan cheese. Pour in cream and mix til just combined. The recipe calls for these to be dropped as 1-2 inch pieces onto a silpat and baked at 450 degrees for 10 minutes before being put on the pie – I did not do this.
I dropped pieces onto the top of the pie and baked the whole works at one time until the dough was done through and the mixture was bubbling happily and my kitchen smelled good. It did take a little longer than the 12 – 14 minutes the recipe called for but that’s because the dough had to cook above a liquid….I believe it took about half an hour. After 20 minutes, I sort of tipped one of the mounds of dough aside to see if the bottom was done….when it was not, I let it go another 10 minutes (give or take) and that did the trick. This timing will depend on how thick your dough layer is, so check at the 12 minute mark and keep and eye on it after that til it is done.
Because the biscuit topping takes longer to cook when done this way, the raw veggies I used got to the done state I prefer (told you I had a plan).
Those biscuits on the top? The Parm gave it an extra boost of flavour and a different type of crispy light texture that was just amazing. I haven’t made them since because I am sincerely afraid that no one else will get any.
Keek says he’s starving and would I please feed his weak self!