Has it really been six days since I last posted? Oy. Time sure flies when you’re not having fun.
If you read the post below this one, you may have surmised that I’ve got my hands a bit full with kidlet issues. If so, you’d have surmised correctly. Lest I forget that my household is populated with two teenage girls, they’re always ready to dish up something new and exciting to kindly remind me not only of their presence, but also of their propensity to stir things up. Sweet little buggars, ain’t they?
All that said, I’m feeling the need to post. And I just so happen to have a recipe on hand. Pictures and all.
I made up the name: Spicy Pot Pie. Catchy, no?
This is a recipe I’ve sort of adapted from its original version. The original version was less a recipe to begin with, anyway. It was a meal I assembled at one of those dinners to go type of places. They frown on handing out their recipes, so I just put it back together from memory, making a few changes along the way.
Enough talk, though. Here’s the recipe:
1.5 pounds of chicken breast, cooked and cubed
3 cups of chopped veggies (I used frozen corn, green beans, carrots, celery and red pepper)
3 T. butter
3 T. flour
3 cups of chicken stock (homemade beats the store-bought stuff any day)
1-2 cups of pepper jack cheese, depending upon how spicy you like it
For the dumplings:
1.5 cups whole wheat flour
1.5 T baking powder
pinch of salt
2T fresh cilantro, chopped
1 T fresh thyme, chopped
3 T butter, cut into 1-inch pieces and chilled
1/2 c buttermilk
Let’s walk through this, shall we?
First things first, you’ll want to prepare your veggies (no need to cook them), cube your chicken and grate your cheese.
Next, you’re going to make a more wholesome and tasty homemade version of that nasty canned cream of chicken soup. It’s really easy to do. And, if you’re anything like me, you’ll find yourself using the homemade version in any and every recipe that calls for one of those canned jobbies.
First, you melt your butter in a saucepan.
Then, you whisk in your flour (equal parts flour to butter).
To finish it up, you whisk in your chicken stock. Bring to a simmer while stirring constantly. Eventually it will thicken up quite nicely.
Once that’s done, stir in your chicken and veggies. Pour the mixture into a 9×13 inch baking dish. Top with grated pepper jack cheese.
Bear with me through this next part; I forgot to take pictures. What I did at this point was cover the whole thing with foil and freeze it. Later in the week, I thawed it, and baked it at 400° until it was nice and bubbly. In the meantime, add all of the dry ingredients for the dumplings to a medium bowl. Cut in butter with a pastry cutter or two forks. Slowly stir in buttermilk and stir with a spatula, being careful not to overmix. Add additional buttermilk as needed to make dough hold together. Once my pot pie was heated through, I removed it from the oven and dropped my dumplings on top. They don’t cover the whole thing like a crust, but rather float like puffy little islands on a chicken soup sea. ;) I popped it back in the oven for another 15-20 minutes or so (until dumplings were cooked through and starting to brown). And voila. That’s it.
While I did forget to take pictures of the biscuits step, I did snap a shot of the final product…
And there ya have it. Comfort food with a kick.
Tell me if you try it!