Friday, June 3, 2011

What I'm Making... for a comfort food Friday dinner

So I've decided to start a new series of posts called "What I'm Making..."  Basically, I'm just going to share some of my favorite recipes for different occasions.  Pretty obvious, right?  Some of them will be LBK originals and others will just be great recipes I want to share with you.  Today's recipe is for a super easy peasy but delicious comfort food dinner.  When I cook, I don't necessarily need it to be "healthy," but somehow I feel that if I'm cooking its more nutritious and wholesome so I can feel good about feeding it to my boys.  I hope y'all enjoy this recipe as much as I do!

Skillet Chicken "Pot Pie"
Serves 4

Pie Filling:
  • 1.5 pounds boneless skinless chicken (I use thighs because that's what we prefer, but breasts are fine too - or if you are feeling super lazy, just pull apart a rotisserie chicken)
    • salt, lemon pepper to season
  • 4 tablespoons butter
  • 2 shallots minced (but you can use any onions you have on hand)
  • 2 tablespoons corn starch
  • 1/3 cup dry white wine (or in my case left over flat champagne, ha!)
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon herbs de provence (if you don't have that use thyme)
  • 2 cups frozen pea, carrot, corn medley
Biscuit Crust: 
  • 2 cups all purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1.5 cups heavy cream
  • 1/2 cups shredded cheddar cheese
Preheat oven to 450 degrees.  Begin by making the biscuits.  Whisk the flour, sugar, baking powder, and salt together.  Stir in the cheddar cheese.  Stir in the cream with a wooden spoon until the dough forms.  Turn dough out onto a lightly floured area and form a ball.  Knead the dough briefly until smooth.  Then, cut biscuits (I use the top of a glass) and place on a parchment lined baking sheet.  Bake about 15 minutes.

Pat chicken dry and season with salt and lemon pepper.  Melt 2 tablespoons of the butter in a skillet over medium heat.  Brown chicken lightly on both sides and transfer to a plate.  Add the remaining butter to the skillet and heat on medium until melted.  Add shallots and salt and cook until softened, about 5 minutes.  Meanwhile, whisk together the cornstarch with the wine.  When the onions are ready, stir the liquid mixture in with the onions for about 1 minute.    Slowly whisk in the broth, cream, and thyme, and bring to a simmer.  Place the chicken back into the pan, cover, and cook over medium low about 10 minutes.

Transfer fully cooked chicken to a plate.  Stir veggie mixture into the sauce and simmer about 2 minutes.  Once chicken is cool, shred it into bite-sized pieces and return it to the skillet.  Season filling with salt and pepper to taste.  Either place biscuits on top of the filling and serve from the skillet, or put individual servings into ramekins and top with a biscuit.  Enjoy!

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