Happy PieDay everyone, our favorite day of the week! A new pie recipe for everyone and Friday being the last day of the work week for most of the workforce.
I am getting back in my groove…starting to look at everything that I have to post on the site…do around the house…clean here and there..and then promptly ignoring them all and made chicken pot pies. No different than usual. Same ol’ Magpie.
Who wants to clean when there are pies to make?
I roasted up an amazing Hutterite chicken Wednesday night for our supper and the leftovers are astounding. These chickens are the size of small turkeys so I am always trying to think of what to make with the leftovers. We almost always have chicken sandwiches the next day, thus eliminating the need for me to turn on the stove and actually work for a “living”.
I had every intention of making chicken soup, I have a great recipe -that of course I have yet to post – that my whole family loves, no small feat in this household. I had a moment of clarity Thursday and realized that tomorrow was PieDay and I had no pie.
I have been a good, good girl and written twice this week, including this post, which is something I haven’t managed in weeks due to the cook off. I wrote up quickly about some of the good eats we had in Salt Lake City but then got busy.
It’s Spring Break for the kids and after spending a week without them I was more than ready to have one heck of a great week with them. We’ve gone to the Telus World of Science with friends from school, we’ve had a cupcake baking day with Valerie – A Canadian Foodie- and Thursday was spent geocaching in Hawrelak Park here in Edmonton.
I’d also like to point out that Valerie stole my camera when she was here Wednesday and I shot this entire recipe with my IPhone. My baby should be back to me today, so forgive the pictures, but the little phone did an okay job!
I do not have my geocaching legs yet. By the end of last summer I was getting pretty good at swinging on vines like Tarzan, climbing, gripping, trudging and bushwhacking.
I was cursing my weak, trembling thighs by the time I was done, wobbling and weaving my way to the van,
I swear to all that’s holy I climbed the biggest, baddest hill in all of Edmonton. Straight from the river in the River Valley up to Groat Road.
If you think I joke, here is a picture of my kids..waiting for me to catch the hell up at around the halfway point of the climb. My friend and I were far, far behind them and I finally had to yell – wasting precious, precious air, I might add- for them to stop and wait.
So here’s my razzing peanut gallery on the climb. You can just barely see my daughter in her pink coat through the bushes.
“Mom!! Hurry UP!”
“Kids, Mommy’s busy trying not to die, slipping in the mud that somehow your light little butts just glided over, grabbing thorn bushes with accompanying screams of pain so I don’t go sliding down the damn hill to certain paralysis or death.”
My friend was busy slipping behind me and every time she let out an exclamation of surprise I thought to myself ” I could turn around and help her. I should. But If I turn around I’ll just roll down the hill. One of us has to make it to the top to make sure the kids don’t run into the damn traffic.”
See the blue sky at the top there, the top right?
When I reached the top, I threw myself the last two feet belly first onto the grass.
In full view of the heavy traffic on Groat Road who witnessed my triumphant belly flop.
Oh hot diggety dog, it felt so good to get out again, bushwhacking through the River Valley and making my legs remember how to walk and climb and the fresh air.
Which made us very, very hungry!
I never have understood using fresh chicken breast in pot pie recipes when you almost always can pick a chicken clean after a roast chicken supper and then use the meat to make pies the next night or so. I always clean the chicken bones off, chop the pieces as I go into bite size and put them into a container and straight into the fridge.
Ok, I DO get that you might be craving chicken pot pies having not made a chicken the night before. I personally love the richness that dark meat brings to a pot pie, it makes it moister and heartier in my opinion.
I used amounts in cups so you can choose what you want to use as meat and made a very base sauce for the bottom because I topped these babies with my best biscuits recipe, which is loaded with garlic and cheese flavor. I don’t think I’ve seen a biscuit pot pie that has the biscuit taste almost overshadowing the chicken mixture and that’s just plain wrong, biscuits are such a canvas to infuse with flavor art.
Hehe. Where do I come up with this stuff. Canvas to infuse with flavor art, I snorted wine out my nose when I wrote that last night. At least I crack myself up. Biscuits are a perfect topping to jazz up anyway you like on top of this so feel free to experiment.
So here we have it: Mini Chicken N’ Biscuit Pot Pies.
1 1/4 cup strong chicken stock
3 tbsp cream
2 tbsp flour
2 cups chopped cooked chicken
2 cups mixed cooked veggies of your choice
1/4 cup white wine – a little more to taste if you like
Best Biscuits Ever:
1 cups of flour
1/2 tbsp baking powder
1/4 cup of butter
1/4 tsp of salt
1/2 cup of cheese
Butter Topping for biscuits
1 tbs butter
1/4 tsp parsley
1/4 tsp garlic powder
Kick the tires and light the fires to 400 degrees.
This recipe will make four 4′ inch ramekins, I wanted to make sure that I got the quantities exactly correct for this. It also takes exactly half of my Best Biscuits Ever to top these beauties as well, so no fooling around with a full biscuit recipe for everyone.
Combine your first three ingredients, making sure that your chicken stock is strong. Make it yourself to taste, the stuff that comes premade is the weakest thing you’ll ever taste. I just can’t stand them. Take loose chicken bouillon and make a great strong, tasty stock.
Once those are combined, toss in the chicken and veggies. I used a baby mix of baby peas, carrots and corn and my family thought I was the greatest thing ever. That specific mix does have a sweet, tender taste to it which made this pretty awesome.
Once you have heated them up add in your white wine to taste. I used 1/4 cup, you decide what you like.
Fill those ramekins making sure to leave room for the biscuit top.
For the biscuits:
- Combine all the dry ingredients well, take a whisk to them or sift. Then cut in the butter until the mixture is coarse crumbs.
- Melt the butter for the topping in the microwave with the garlic and parsley. I melted it together to soften up the parsley a bit.
- Once the butter is cut in, pour the milk in, add the cheese and combine.
- Roll the dough into a log, then cut into 4 even pieces. Flatten them into disks to fit the top of your pies, place them on top of each ramekin pie.
- Using your pastry brush, brush copious amounts of the butter sauce on the top of the biscuits and pop into the oven.
They will look like this right before you pop them into the oven, don’t be shy about that butter topping! That’s where a lot of the flavor comes from.
Bake them for approximately 15-20 minutes until they look like this, very golden brown to reduce the chances of “sticky biscuit bottom”. These were completely cooked through and I let them get very golden brown.
So happy, happy PieDay my lovelies! I promise that next week is going to bring so many new posts of yummilicious goodies that I have been baking and not posting for oh, the last few months!
Like Reese’s PB Pieces cookies.
Heath Toffee brownies.
What? A girl had to eat sweets while not sleeping planning one heckuva huge fundraiser! Chocolate kept me going!
I”m Going Geocaching Again Today Magpie.
(send help if you don’t hear from me soon)