February has always been the hardest month of the year for me. It’s cold, dreary, vast, and what comes to mind when I hear the phrase “bleak mid-winter.” While Wilmington’s winters are incredibly mild compared to most places in our hemisphere, I still find myself bogged down by the lack of sunshine and the scarcity of fresh fruits and vegetables that haven’t been carted across the globe. Maybe it’s seasonal depression, maybe it’s the post-holiday slump, but I’ve been wanting nothing more than to just lay under a mountain of fleece blankets and let Ev stack legos on my head. Pot Pie
I vacillate between the New Year compulsion to eat like a caveman and hit the gym every day (why we do that to ourselves during winter I’ll never understand) and the hibernation mode approach of eating only foods made with heavy cream and hiding under a heated blanket.
For those moments, the hibernation moments, pot pie is ideal. There is something to be said for comfort foods in times like this, and the combination of creamy meat and vegetables with hot flakey biscuits is deeply comforting to body and soul. It feels slightly disingenuous to post this today because I spent the morning drinking coffee on my back deck in 60 degree loveliness, but since my instagram feed is still full of pictures of snow, I’ll assume that some of you probably really need this today. So for you, friends, remember that winter will end. Spring is coming. The jonquils will bloom and the birds will sing and we’ll all forget the days of bitter cold.
Biscuit Topped Chicken Pot Pie
6 boneless, skinless chicken thighs
2 cups peas
2 garlic cloves
3 tbsp butter
5 medium sized carrots
10-12 cremini mushrooms
1 yellow onion
1 sweet potato
2 cups milk
1 cup heavy cream
1 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
2 cups all purpose flour
1 stick butter
Pinch of salt
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
Begin by prepping all of your vegetables. Clean and chop your carrots, onions, mushrooms, and sweet potatoes. Mince your garlic.
Melt butter in skillet. Chop chicken thighs and brown in skillet over medium heat. Add salt, pepper, paprika, onion, and garlic and continue to cook. After 2-3 minutes stir in carrots and sweet potatoes, taking care to coat with butter. After 3-4 minutes stir in heavy cream, milk, mushrooms, and peas. Reduce heat to a simmer.
Heat oven to 350F. In a large mixing bowl combine flour, salt, baking powder, and baking soda. Cube butter and cut in with your hands, working the butter and flour together until the mixture resembles cornmeal. Stir in buttermilk. Turn the dough onto a floured surface and pat into a rectangle. Fold onto itself once and then pat flat. Repeat this 3-4 times.
Stir the simmering mixture and then begin cutting your dough into biscuit rounds. Space evenly on top of filling. To cover a 12″ skillet you’ll need 12 biscuits.
Transfer to the oven and bake for 30-35 minutes, or until biscuits are golden brown. Serve immediately.
Make this gluten free:
Use a measure for measure gluten free all purpose flour. If necessary increase the amount of buttermilk by 1/4-1/2 cup until the dough comes together easily.