Above: The results of the first try at Biscuit Pot Pies in the KQ Kitchen.
By Chef Mitch
Chef Philip and I had noticed several recipes recently where prepared biscuit dough was being used to create a shell/crust for pot pies. We love pot pies but often the idea of making dough from scratch just isn’t that appealing. So we were up for giving the biscuit dough a try, but the recipes we had seen called for filling the pies with canned soup or cheese spread from a jar. That just wasn’t going to please us.
So we made a roux and then created a sauce with chicken stock, white wine and some cream. In another pan we sautéed onions and bell peppers, later adding some garlic. Then we par-cooked some diced carrots and potatoes in the microwave oven. Our protein of choice was cubed chicken breast we had leftover from another dinner and some hot sausage patties that we didn’t eat at Sunday breakfast. We combined all of the ingredients in the sauce except the two meats. Then we separated the mixture in to two equal parts and added the cubed chicken to one and the cubed sausage to the other.
After pressing the “jumbo” sized biscuit dough circles into a muffin pan, we filled the dough shells with either the chicken or the sausage filling. Immediately we noticed that the dough shells didn’t hold very much filling, and we had lots of filling left over after filling all of the biscuit shells we had.
They baked up nicely and the biscuit dough became a surprisingly durable vessel for the filling. But there just wasn’t enough filling in these little beauties. When we plated them for dinner, we put more filling on the side of the plate. Overall the concept is good, but there was just not enough filling in ratio to the amount of dough.
Okay, so when we make these again for a second trial, we’re going to press the biscuit dough into larger muffin pans so we create a bigger, thinner shell that can hold more filling. And we’re going to steam or sauté the carrots and potatoes rather than microwave them because the end result is that they were not soft enough to suit our preferences.
More images of our recipe experiment follow below.
REMINDER: Enlarge the images by clicking on them.
Above: Chef Philip makes a roux by combining flour and melted butter.
Above: Vegetables are added to the sauce to create the pot pie filling.
Jumbo size biscuit dough circles are pressed into a muffin pan.
Above: Dough pie shells have been filled.
Above: After baking the dough was golden and crispy.
Above: We served the pot pies for dinner and later added more filling to our plates.
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