Mmm, Chicken Pot Pie — definitely a comfort food classic. Great for when the frigid air outside seems unending. Summer is just a memory and spring is still far off.
So what should you do?
Fill your kitchen with the warm, homey aroma of this marvelous chicken dish. It smells so good while it’s baking that you really have to discipline yourself (and everyone else in the household) not to dig right in the minute you pull it out of the oven.
I remember burning my mouth as a kid, when my Mom served us a heat-and-eat freezer version of chicken pot pie, I loved it so much I just couldn’t wait for it to cool. Even though my mother never wanted to be crowned balabusta of the year she did try to feed us healthy ready-made fare and this frozen delicacy was from the organic section of the freezer aisle. No-one was more shocked than she when I started actually cooking and learned enough to write a couple of cookbooks.
So I’ve created my own homemade version of this childhood favorite. This recipe is from my 2nd book Quick & Kosher Meals in Minutes and is wholesome and filling. It’s deep flavors and great textures will have everybody asking for seconds.
Instead of going with a traditional crusted pie, I decided to try something different and do my Chicken Pot Pie with Herbed Drop Biscuits using soy milk for a savory biscuit that also calls for chopped chives. That means there’s no need to roll out a crust, which is labor-intensive. You must try this modern interpretation of a great winter classic. Each person gets his or her very own biscuit! (Of course, if you prefer a thin crust puffed to a nice golden brown to cover your entire dish, I have more pot pie recipes. And if you want a lighter pot pie or a vegetarian pot pie or spinach filled pot pie you can make those too. Pot pies are versatile and easy to make.
This entire meal — start to finish — is ready in under an hour that includes cooking time. Heat up the oven and give it a go!
Now browse through all our favorite pot pie recipes.
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Best to follow your Rabbi for this kind of question
Do you shave the tips of the asparagus for kashrut purposes? These don’t look like they’re shaved & don’t appear to be the very skinny ones that some say don’t have to be shaved?
Thank you for sharing your story and this recipe! I think it’s so amazing to get kids especially young boys and men comfortable in the kitchen. I applaud both you and the scouts! What’s the proud owner of the cooking merit badge cooking up these days?
I had to admit that I was laughing to myself when I read this post about Chicken Pot Pie. Boy Scouts have been making the Beef Pot Pie version of this for YEARS.
[Adapted from US Scouting Service Project’s online Dutch Oven cookbook. http://usscouts.org/macscouter/Cooking/DutchOven_Intro.asp — PDF downloadable from http://www.usscouts.org/macscouter/Cooking/docs/DOCookbk.pdf%5D
The back-story here is that when my son first crossed over into Boy Scouts from Cub Scouts (about age 12), one of the first badges he earned was his Cooking Merit Badge, which required the Scout to plan and prepare a meal for the Troop. This is what my son made:
Stew and Biscuits
1 roast (¼ – ½ lb. per person; cheaper than stew meat)
1 bottle Zesty Italian salad dressing
1 tbsp. Worcestershire sauce
1 tbsp. butter or margarine
1 large onion
1 tsp. pepper
1 tsp. garlic salt
1 tsp. seasoning salt
½ cup corn starch
1 – 2 cans refrigerated jumbo biscuits
1 large Ziplock bag
2 – 3 1 lb. bags frozen vegetables (chef’s choice – many combinations are available at the supermarket)
Note: The onion can be omitted if the frozen vegetable package includes onion. It’s nice to include a specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn starch.)
The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it).
Dice the onion. Sauté in the butter/margarine in the Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned, add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to cook for about ½ hour, stirring occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to simmer on low heat for 5 – 10 more minutes, stirring frequently. Pull the oven off the fire and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light golden brown.
Now store bought biscuits are (of course) problematic. First you have to find supervised ones, and then you have to ensure they are parve (and as a rule, they’re not). Again, We’re Prepared…
1 cup + 2 tbsp flour
¼ tsp baking soda
1 tsp baking powder
Pinch of salt
1 tblsp Crisco (solid)
½ cup soy milk
Combine flour, baking soda, salt and baking soda in bowl.
Cut in crisco until mixture becomes grainy.
Add soymilk and stir with fork until it forms dough.
Turn out on floured surface and briefly kneed. Do not over-kneed.
Flatten to ½” thick.
Cut out with glass or cup.