Weeknight Biscuit-Topped Chicken Pot Pie

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Did you vote today?  I am typing away while the results roll in (eek!  I’ll be distracted soon enough).  Today was a student holiday workshop day, since the public schools were closed in order to be used as polling sites.  That means I had to be in work two hour earlier than normal.  And since I still had the late shift at work as well, and couldn’t be positive that I could get away during the day, my only choice to cast my vote was to wake up and do it before work.  I wanted to be sure that I had enough time, in case there were lines (there were), so I aimed to get to my polling place before it opened at 6am.  While my mother’s house isn’t that far away (I haven’t actually changed my permanent address yet…), in order to be up and prepared for the day plus the drive over, I had to wake up at 4:45am this morning.  Whoof.  Good thing I am all about making sure my voice is heard.  Plus, there was already a line when I got to the polling site at 5:40am, so I’m glad I was early.  I got the last spot inside out of the cold!  It was so worth it, but I am definitely beginning to drag!  I did manage a twenty minute catnap since I made it to work a little early (bargaining for traffic in this area is always a crapshoot).  Thankfully working at a theater company means we have handy items like beanbag chairs to add to my naptime comfort!

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In the continuing saga of today, I had to bite the bullet and get a new car battery after my car died (totally knew it was coming) and my phone’s SIM card seems to be dying as well.  I can’t catch seem to a break whenever I am running on too little sleep.  I’ve tried all the tricks from the internet to try to reset the SIM card, but the best I can do is make my phone recognize the SIM but find no service…so, a dying antenna, most likely.  Unfortunately, this is not the best week to try to squeeze in an appointment at the Apple Store, but I may have no choice.  Thankfully, while on wifi, I can still have everything function and receive iMessages.  Occasionally, I’ll even have a regular text get through.  What is it about the holiday season, hmm?  Just when the gift and food costs start to add up (even extra, since M’s birthday is in November), everything electronic and/or mechanical in my life suddenly needs repairing, too.  Sigh.  I suppose that is how that goes!

However, speaking of stressful elections and less money, this recipe can be the answer to both!  Cheap eating comfort food at it’s finest!  Plus, by trading pie crust for super easy biscuit dough, it becomes quick enough to whip up on a weeknight. (Though if you want the more traditional version, I have that too)  Dare I even point out that, since your are putting the chicken into the mix when it is already cooked, it would be so easy to swap this for cooked turkey in order to use up some Thanksgiving leftovers!  If your family does roasted potatoes at the Thanksgiving table, you could also swap those leftovers for the fresh potatoes in this recipe, too!  (Just cook the raw vegetables until tender and add the potatoes then, just before you add the broth).

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Gluten-Free Biscuit-Topped Chicken Pot Pie

  • 1 batch gluten-free biscuit dough*
  • 1 large chicken breast (or 2 mid-sized chicken thighs), cooked**
  • 1 medium russet potato
  • 1 small-medium sweet potato
  • 1 yellow onion
  • 1 large carrot
  • 1 c. frozen peas
  • 1 clove garlic
  • 3 Tbsp. butter, divided
  • 3 Tbsp. rice flour
  • 3-4 c. chicken broth
  • 1 tsp. poultry seasoning mix***
  • salt & pepper

* My favorite biscuit recipe is from the Blackbird Bakery cookbook, which, fortunately, was shared on Epicurious!

***Or a heaping 1/4 tsp. each: ground sage, ground thyme, and finely minced rosemary

Preheat the oven to 425 degrees F.  Grease a pie pan or an 8×8 or 9×9 baking dish.

Dice the potatoes, onion, and carrot into medium, equal-sized pieces.  Take a pat from the 3 Tbsp of butter and add the pat of butter to a large saucepan.  Melt over medium heat and then add the potato, sweet potato, onion, and carrot pieces.  Cook the vegetables, stirring occasionally until all the pieces are softened and tender, about 4-7 minutes A fork should easily pierce the potatoes and the onions should be turning translucent.  Chop the chicken into equally-sized pieces and stir into the vegetable mix.  Add the rest of the butter to the pan.  Once melted, add the rice flour and stir occasionally.  Allow the flour and veggie mixture to cook for 3-4 minutes.  Finely mince the garlic clove and add to the pan with the spices, including salt and pepper.  Slowly whisk in the chicken broth, about 1/2 cup at a time, until you have a thick gravy holding all the vegetables.  Add in the frozen peas and remove from heat.

Make the biscuits according to directions, stopping after you have cut the raw dough into biscuits (for cut biscuits) OR right before you are instructed to drop the dough onto a baking sheet (for drop biscuits).  Spoon the gravy-veggie mixture into your prepared pan, leaving almost a inch of space from the rim of the pan.  Top the mixture with a biscuits and bake for 12-15 minutes.  Allow the pie to sit for 5-10 minutes before serving (it will be hot!) and enjoy!

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Sweet Potato & Bacon Pizza

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These days, September races by without stop.  At work, we are still (sometimes literally) packing away summer while we kick off our Fall season.  This means bringing in over 100 students to start working on four different weekend programs and preparing our 30+ after school teaching team to begin classes at as many schools.  It’s hectic, with one deadline after another, but also full of inspiration (hello, 100 children acting/singing/dancing with so much confidence in auditions!) and creativity (writing new scripts, casting, preliminary costume and set designs, etc).  In October, once we get past everything that is beginning, the routine will come.  Until then, its mostly just holding on for the ride.  I am also settling into the rhythm of Fall semester classes and M is settling in for a busy holiday season full of events.  Amidst this mild chaos, I am trying to keep  up my meal planning and trying to keep the focus on healthier foods as we shift towards Fall flavors.  It isn’t always successful–I’ll readily admit that I am a stress eater.  Or at least, a stress craver.  I don’t always give in!  And when this pizza craving struck, I tried to think out of the box.

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Years ago, right as I began to cut gluten from my diet, we went to the Dan’l Webster Inn in Massachusetts with my family.  I jumped at the chance to order their gluten-free pizza.  As a somewhat recent convert to the sweet potato fandom (thank you, freshman year dining hall for otherwise terrible food options), the Sweet Potato & Bacon pizza was very intriguing.  Sweet potato? On a pizza?!  With onions and gorgonzola cheese and bacon and balsamic vinegar?  It was too weird of a combination to resist.  And then, it came out with a layer of fresh greens.  Super weird!  But I am sooooo glad that I ordered it because, together, all those weird foods are AMAZING.  This pizza covers all of the flavor points: savory, earthy, salty, sweet, tangy, nutty, chewy, crunchy, fresh!  It was definitely life-changing, and I’ve gone on to attempt to recreate this pizza several times.   I’ve also stuffed the ingredients (minus the pizza crust) into baked sweet potatoes.  Also delicious.  We just went back to the Dan’l Webster Inn when we were up visiting my dad this summer and I finally realized that I was forgetting the “creamy pine nut spread” in all of my copy-cat attempts.  With this final factor, I’ve have been able to perfect my recipe!

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Now, this pizza isn’t exactly on that healthy list–but it isn’t as bad as a pizza could be, either!  By using ingredients that have super strong flavors, you can scale back on the amount of each used.  It’s almost a flatbread-style, which in my book means a small amount–if any–‘sauce’ and an equally small amount of cheese.  This focuses in on the toppings and means this pizza isn’t going to ooze with sauce or cheese in the same way as regular pizzas.  Add a salad or some roasted veggies on the side, and you can fulfill a pizza craving in the most delicious way!

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Sweet Potato & Bacon Pizza

Serves 4 | Prep time: 45 minutes (divided) | Cook time: 15 minutes

  • 1 large gluten-free pizza crust (a thin-crust style works best here!)
  • 2 large sweet onions
  • 1 medium sweet potato
  • 3 slices bacon
  • 2-3 oz gorgonzola cheese
  • 1-2 handfuls of arugula
  • 1/2 c. balsamic vinegar
  • 1 batch Creamy Pine Nut Spread (below)

Creamy Pine Nut Spread

  • 2 Tbsp. pine nuts
  • 1 oz cream cheese
  • 2 garlic cloves
  • 2 tsp olive oil
  • 4 sage leaves (or 1/4 tsp. ground sage)
  • 1 Tbsp parmesan, shredded

Preheat the oven to 450 degrees F.

Caramelize the onions: Add a splash of oil or butter to a saucepan and coat the surface with the heated oil.  Slice the onions and add to the pan.  Cook over medium heat until softened, then turn the heat down low and cook for 30-45 minutes, stirring occasionally, until the onions have turned caramel-brown and shrunk down.  Remove from pan.

Prep the toppings: While the onions are caramelizing, peel the sweet potato and dice into small pieces.  Place in a small pot and cover with water.  Bring to a boil and cook over med-high for 6-10 minutes, until a fork easily pierces the potato pieces.  Drain thoroughly.

Chop the slices of bacon.  In a sauce pan (can be the same one used for the onions, if they have finished caramelizing and are removed from the pan), add the bacon and cook, stirring frequently, over medium heat until the fat has rendered and the pieces are crispy.  Remove from pan to a paper towel-lined plate to allow to drain.

Prepare the Creamy Spread: Add the parmesan, pine nuts, stage leaves, garlic, cream cheese, and olive oil to a food processor and blend until smooth.

Make the pizza: If using fresh pizza dough, follow the directions to the point of having it rolled out on a pizza stone, then par-bake at 450 degrees for 5 minutes.  If using a pre-rolled, stiff crust (like Udi’s) with no instructions for par-baking, place the crust on the pizza stone.

Spread the pine nut mixture across the entire crust, from edge to edge.  It will be a very thin covering.  Sprinkle the onions, then potatoes, then crumbled gorgonzola cheese evenly over the pizza crust.  Bake at 450 degrees F for 10-12 minutes, until the cheese is softened and the edges of the potato pieces begin to brown.

While the pizza is baking, set the balsamic vinegar in a small saucepan over medium heat.  Bring to a simmer and simmer for 10 minutes, or until the liquid is reduced by half and has thickened.  Remove from heat.

Remove the cooked pizza from the oven and immediately top with bacon, then a drizzle of the balsamic reduction.  Finally, top with fresh arugula.