Chicken Pot Pie with Herbed Drop Biscuits
Servings
8 Servings
Ingredients
- 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
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons chopped fresh chives
- 1/4 cup pareve margarine I use Earth Balance
- 1 large egg beaten
- 1/2 cup soy milk
Instructions
- Preheat oven to 400°F. Grease a 3-quart casserole dish. Over medium-high heat, heat oil in a sauté pan large enough to hold all ingredients. Season chicken with1 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.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).