Staff meal today...

LTH,

We served Amish chicken breast last week for a banquet, so we had lots of leg/thighs left over which then became chicken pot pie for another group. There was about a gallon or so of unused pot pie filling so today,our staff lunch was chicken pot pie with chive biscuit topping. I almost went back for thirds. So good.

Great job. That does look sooooo good.

Ron,

Do you have a trick up your sleeve for those biscuits not to be mushy on the bottom? Or is that something you like?

I'd be tempted to bake the biscuits separately, then open and ladle the filling in between. I really like my biscuits crisp.

Can I be your staff for day, at least for lunch?

Regards,

Cathy2 wrote:Ron,

Do you have a trick up your sleeve for those biscuits not to be mushy on the bottom? Or is that something you like?

I'd be tempted to bake the biscuits separately, then open and ladle the filling in between. I really like my biscuits crisp.

Can I be your staff for day, at least for lunch?

Regards,

We used to bake them on top and they generally were not mushy due to the density of the filling.

Cathy,

I like my biscuits more on the soft and tender side and for that reason, bake them touching each other. When you separate them, you have the soft, fluffy outsides.

Here there was some space between the biscuits. They were also patted out a little thinner than normal. I especially enjoyed the textural contrast between the crisp tops and the softer, almost gooey bottoms, where the dough seemed to absorb some of the sauce.

Evil

Any chance you'd share the recipe for the filling? The perfect chicken pot pie is a never-ending quest for me.

Hi Katie,

Pretty standard recipe. Pull and dice chicken that was poached in stock. All butter roux to thicken stock into veloute sauce (chicken fat roux would also be tasty). I like to saute the diced veg slowly until tender rather than blanching them in water...better flavor. Combine all, then heat in baking pan and top with biscuit dough. Bake until bubbly and biscuits are done. I've also made it with pie dough as well as puff pastry dough and love 'em all.

Evil

Thank you, Evil!