Chicken Pot Pie (Pi day) a day late! But, I'm on the fly!

Chicken Pot Pie, my way

Here's what my family has always liked about chicken pot pie:  Cheese and BACON!

Yesterday was March 14th, Pi day, now I am not a math person, but am surrounded by science people.  My husband is a microbiologist and I have one daughter who is a biology teacher at the local high school and another daughter who is pretty brilliant in math among other topics.  I cook, bake, sew, and other arty things, so math has never been my knack.  In fact, if you asked me where to find math books in the library or book store, I'd tell you the horror section!

Well, anyway, here is my recipe for chicken pot pie for all those who like their pie for all other days of the year, along with Pi day.

My Chicken Pot Pie

The white sauce

2 Tbsp unsalted butter

2 Tbsp all-purpose flour (I use White Lilly)

1-1/2 c whole milk

1 pinch of nutmeg

1 tsp of Beef stock

salt and pepper to taste

 Filling

1 recipe of white sauce

1 package of mixed vegetables

2 TBsp diced onion

1 12.5 oz canned chicken

1/2 c plain Greek yogurt

Crust

1 cup of biscuit mix (I use Pioneer Brand)

1 egg

 

1/2 c grated cheddar cheese

1/2 c whole milk

1/2 c plain Greek yogurt

 

 

Directions

Melt butter in medium size sauce pan, add flour and whisk until smooth over medium heat for 1 minute to make sure flour is cooked.  Meanwhile, heat milk in microwave for 1.5 minutes to speed up the thickening process with the sauce.  Add half of the milk at a time to butter mixture until thickening and then the rest of the milk and cook until the sauce is thickened, but not too thick!  Add the seasonings and cheese.  When the sauce is completely mixed through and smooth, add beef stock and finish stirring until all smooth.   In a casserole dish, lightly grease the bottom with butter and add the chicken, sauce, and onions.   In a separate bowl, mix all the ingredients together and pour over the filling.  Sprinkle bacon bits over the top and bake for 30 minutes in a 400 degree oven.

Serve with a salad and voila, Dinner!

 Enjoy! 

 

A country breakfast staring biscuits with Deep Run Roots

Country buttermilk biscuits made with 3 ingredients thanks to chef Vivian Howard, the Chef's life PBS series and her new cookbook, "Deep Run Roots" of which my sweet husband gave me for Christmas.  I have always made the Southern Living recipe of "Mile High" biscuits with egg, sugar, shortening, milk and they are truly a delicious delicacy, these are really good in a whole different way.   The eggs were cooked on the cast-iron skillet in olive oil using a very simple technique of spooning the oil gently over the yokes while they cook for a more evenly set egg.  They are also not as greasy as you may think..just lovely, actually.  The bacon we bake in the oven.  Ever since my husband learned that you can bake bacon in the oven and get the same crispy result he has been in  charge of the bacon prep.  Now for the biscuits:

Chef Vivian Howard's
 ENC-style Buttermilk Biscuits  (Eastern North Carolina)
(makes 10 biscuits)

1/2 c lard plus more for greasing the pan
2 1/2 /c all purpose flour, (I use Martha White)
4 tsp baking powder
2/3 tsp salt
1 cup buttermilk

"Preheat oven to 375 degrees F.  Using your hands as both scoop and spatula, grease a baking sheet liberally with lard.

Sift the flour, salt, and baking powder into a large bowl and make a deep and wide well in center.  Add 1/2 cup lard followed by the buttermilk, taking care to keep both contained in the well for now.  If you're right-handed, take your right hand down into the lard-buttermilk goop and start bringing that together with your fingers.  You want to make that as much of a homogenous mixture as you can without bringing too much flour into the fold just yet.  Once you get it together, start moving the wet mixture back and forth, to and fro into the flour.  Turn it over and do the same.  Turn it over again and introduce more flour with each movement.  Once I get it going, I like to do a little motion that feels like a one-handed knead, using my thumb as if it were the other hand.  It's a real gentle, but it pushes new flour in with each movement.  Continue introducing flour until the dough is not sticky but still very soft and tender.  You will have about 1/2 cup of flour left in the bowl.  ......

Pull off a large golfball-size piece of dough and roll it up with your hand, pinching the bottom together.  Put in corner of greased baking sheet and press down to 1/2 inch thick.  Follow with next biscuit.  All sides of the biscuit should be touching other biscuits.  It's okay if you don't fill up the entire tray; it's more important that they are crowded.

Slide the tray onto the rack in the lower third of the oven and bake for 18 minutes.  Rotate the tray to the top rack and bake an additional 7 minutes.  The biscuits should be golden brown and crisp on the bottom, a little less brown on top.  Let them cool if you can for 2 minutes before eating.

Enjoy!