Chicken Pot Pie with
Herbed Drop Biscuits
Serves 8
Provided by Jamie Geller, Quick and Kosher Meals in Minutes
If you want a crust to cover the
entire pie, use 2/3 cup soy milk
in the biscuit recipe; spread
batter over the top and bake at
450° F for 20 to 25 minutes.
“Drop biscuit” literally means you just drop the batter by
spoonfuls and bake them as opposed to a biscuit dough
that you roll and cut. A drop biscuit is a traditional topping
for a pot pie.
For pot pie:
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, cut in
bite-size pieces
2 teaspoons kosher salt, divided
1 medium onion, coarsely chopped
2 cups Manischewitz All Natural Chicken Broth
2 stalks celery, sliced
2 carrots, peeled and sliced into rounds
2 large potatoes, peeled and cut in bite-size chunks
1 sprig fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon freshly ground black pepper
1 box frozen peas, not thawed
For biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 tablespoons chopped fresh chives
1/4 cup pareve margarine or shortening
1 large egg, beaten
1/2 cup soy milk
Preheat oven to 400Åã F. Grease a 3-quart casserole dish.
Over medium-high heat, heat oil in a saute pan large
enough to hold all ingredients. Season chicken with
1 teaspoon salt. Brown chicken in oil about 3 to 4 minutes
on each side; transfer to a platter.
Add onions to the pan and cook for 5 minutes. Add
chicken broth, bring to boil. Stir in celery, carrots,
potatoes, thyme, remaining 1 teaspoon salt, and
pepper. Cover and continue to cook for 10 minutes.
Add chicken and peas; mix well. Cover and cook for
5 minutes more.
While the chicken and vegetables are cooking, make
the biscuits: In a large bowl, whisk together flour,
baking powder, salt, and chives. Using your fingertips,
rub margarine into dry ingredients until mixture looks
like crumbs. Do it quickly so the fats don’t melt. Add
egg and soy milk and stir vigorously with a wooden
spoon until mixture comes together.
Transfer the chicken vegetable mixture to the prepared
casserole dish. Drop the biscuit dough in 8 large
spoonfuls on top of chicken mixture.
Bake for 20 minutes or until biscuits are golden brown.
Recommended Wine:
Les Nosroyes Puligny Montrachet White
Burgundy (Chardonnay)
The doughy herbed biscuits would go great
with a yeasty chardonnay. Try to find a French
chardonnay prepared “Sur Lie” (on the
yeast cells).
