Ease of Preparation: Beginner
Dish Description:This recipe is for what I consider to be the easiest way to make a chicken pot pie. The biscuit dough on top adds a nice deviation from the standard flavorless pie crust and makes it fun to eat. The best thing about this dish is it tastes even better as leftovers.
Tasting Guidelines:This dish should taste savory and hearty.
The weight of this dish is medium-heavy but can be balanced with vinegar and sugar.
The texture of this dish is soft.
This dish is good for people with low to moderate treatment side effects.
This dish gives an emotional response of a dinner your mom would have made.
This dish is best categorized as classic American.
- 3 chicken breasts, cooked and chopped
- 1/2 cup cheddar cheese
- 6 oz. red potatoes, medium diced
- 6 oz. carrots, medium diced
- 1 yellow onion, medium diced
- 6 oz. peas
- 6 oz. corn kernels
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1-2 cups water
- Your favorite baking quick mix prepared for biscuits but adding 1 tsp. baking soda
- Kosher salt to taste
- 2 tbsp. soy sauce
- Black pepper to taste
- 2 tbsp. red wine vinegar or apple cider vinegar
- 2 tbsp. sugar (if using red wine vinegar)
- 2 tsp. red curry powder
- 1 tbsp. ground sage
Cook your chicken breast. I personally like to use the quick frozen chicken breasts for convenience, and boil them in water until thoroughly cooked. While the chicken breasts are cooking, sauté your veggies together, being careful not to burn them. Add the chopped chicken and sauté until the chicken gets a light brown color.
Prepare your biscuit dough as directed, making certain to add the baking soda. Once the chicken is golden brown, add your spices and seasonings except for soy sauce, vinegar, and sugar. After mixing seasonings thoroughly, add the soy sauce and coat all food thoroughly. Allow soy sauce to reduce. Add vinegar and allow to reduce. Add sugar and canned soups. Mix well. If needed, add water to adjust thickness. Add cheddar cheese, mixing thoroughly. Pour filling mixture into a large casserole dish, preferably glass or ceramic.
At this point, it is all personal preference.
Roll out biscuit dough into a long sheet. Place sheet of dough over filling, making certain that the dough is larger than the casserole dish. Cut off excess dough. Cut small slits in dough to allow pot pie to vent while cooking.
The “drop biscuit” method is my preferred method because I feel that it adds a certain Southern charm to it. You can take the biscuit dough and roll out the dough onto a sheet and cut biscuits, laying the biscuits on top of the filling. Or free-form balls of dough with your hands, about the size of a golf ball, and dot the top of the pot pie filling with freshly made drop biscuit dough.
Bake in preheated oven at 375°F until biscuits/pie covering is thoroughly cooked, about 15 minutes.
If you are in a hurry, and time is of the essence, feel free to pick up premade biscuit dough from your grocery store. A fun variation is to use croissant dough on top instead of biscuit dough!
For more information about Chef Ryan and Cooking for Chemo, visit cookingforchemo.org