Simple Chicken Pot Pie


What to do with leftover buttermilk? If you ever buy fresh buttermilk (and in this case, I don't even remember what we bought it for) that is the eternal question. Well, one option is to make a chicken pot pie with a buttermilk biscuit top! This recipe is much easier than it sounds, it is really more of a chicken and vegetable skillet cobbler (which is what Bittman calls it, and this IS his recipe). We've made variations on this a few times, and this version is so far my favorite.


Simple Chicken Pot Pie
Adapted from Mark Bittman


Ingredients
3 tablespoons olive oil
1 onion chopped
Salt and black pepper
2 cups quartered button mushrooms
1 1/2cups chicken stock
2 medium carrots, cut into coins
1 red bell pepper, chopped
2 boneless chicken thighs, diced
1 cup peas, frozen
2 tablespoons cornstarch
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk
1 egg



Instructions

  1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
  2. Add stock and bring to a boil, and let bubble for a minute or two, then add carrots, red pepper, and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so.
  3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
  4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
  5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Comments

Meghann said…
I don't know if I can get behind calling anything savory a "cobbler". It just sets up all kinds of unfair expectations. That said, I love anything with a biscuit on it. You guys are awesome.
Rachel said…
Yeah, I have reservations about calling this a cobbler... I also wanted to call it pie because we ate it on pi day!

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