Thursday, January 04, 2007

Skillet chicken pot pie

Got this one from The Best 30-Minute Recipe, from the editors of Cook's Illustrated. Mine took a bit longer than 30 minutes because I went off from the recipe a little, but it was still quick.

Nice premise, though. Make a pot pie filling in a skillet, bake the top (I used biscuits) while the filling cooks, then top the cooked filling with the baked biscuits. And since the Cook's Illustrated people say that whack-a-dough biscuits are absolutely acceptable, I used a roll of Pillsbury Grands biscuits for the top. :)

Skillet pot pie

For mine, I made the filling (chicken, onion, celery, carrot, peas, corn, with a sauce made from chicken broth, white wine, and heavy cream), then topped it with the uncooked biscuits and stuck the skillet in the oven. I wanted the biscuits to soak up some of the sauce as they baked, which added about 20 minutes or so on to the total time. It reheats very well, and the presence of LOTS of vegetables makes up for the heavy cream... at least, that's what I told myself. This was definitely a winner: one-pot meals RULE, and this one had a lot of flavor.

1 comment:

KellyC said...

That looks really good! Sounds yummy, I think I might give it a try!