Thursday, March 14, 2013

Cumin-Scented Chicken Pot Pie {Pi Day}

It's Pi Day today. 3/14 = 3.14159265359 or pi. Also known as a great excuse for Cam to make pie. So, for dinner tonight I made a biscuit-topped chicken pot pie.

The filling: chicken thighs, carrots, kale, and mushrooms. Sauté the chicken thighs in a splash of olive oil till they are completed cooked through. Add the kale, carrots, and mushrooms and cook till softened. Add in 1 T of corn starch dissolved into 1 C of chicken broth, 1/2 C of heavy cream, and a splash of soy sauce. Once the sauce begins to thicken, stir in 2 t ground cumin. Spoon the filling into your baking dish. Preheat the oven to 400 degrees.

To make biscuit topping, whisk together 1-1/2 C whole wheat flour, 1 t baking powder, and 1/2 t baking soda.  Using a pastry blender, work butter into flour mixture until it resembles coarse breadcrumbs. Add 1 C buttermilk and 1/2 C shredded parmesan. Stir until just combined.

Bake till the biscuits are golden brown, approximately 20 minutes. Serve hot.

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