A Lazy Man's (or Woman's) Pot Pie

Maybe the key to keeping on track with my posting is to not try to be so long-winded in my introductions.  So, I'll get to the point, which makes sense, since this is really about a quick meal.

Basically, I was looking for a chicken pot pie without the pie crust (which I hate to make).  So I settled on biscuits instead, but went with a skillet version, so it didn't even require rolling and cutting.  This was a 30 minute meal that was soul-satisfying.

Lazy Man's Chicken Pot Pie

Pot Pie Filling:

1 rotisserie chicken
2 Tbs olive oil
1 Tbs butter
3/4 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup finely diced celery
1 1/2 cups cubed Yukon Gold potatoes (the smaller the cubes, the quicker they'll cook - also, I didn't bother to peel mine)
1/4 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1 1/2 tsp black pepper (I like a lot of black pepper in this - adjust accordingly)
2 Tbs flour
1/2 bottle hard cider
2 - 3 cups chicken stock

Biscuits:

1 3/4 cup all-purpose flour
1 tsp salt
2 Tbs baking powder
1/2 cup grated Parmesan cheese
1 tsp black pepper
1 stick cold, unsalted butter, cut into cubes + 1 Tbs for skillet
1 cup buttermilk

Heat oven to 425°.

In a large skillet over medium heat, add the olive oil and butter.  Allow the butter to melt and just begin to sizzle, then add the onions, carrots and celery.  Cook, stirring occasionally, until onions are translucent.  Add the potatoes, sage, thyme, salt and pepper.  Cook, stirring occasionally, for about 3 minutes.  Sprinkle flour over the top and combine into other ingredients.  Allow to cook for a couple of minutes.  Pour cider and 2 cups of chicken stock over the mixture.  Bring to a simmer and cook until the potatoes are soft, adding more stock if the mixture gets too thick.

Meanwhile, prepare biscuits.  Add 1 Tbs butter to a cast iron skillet and place in the oven to allow the butter to melt (keep and eye on it and pull out of oven once butter has melted).  In a mixing bowl, combine flour, salt, baking powder, Parmesan cheese and black pepper.  Stir to combine.  Add butter cubes and cut into mixture using a pastry blender or two knives.  Pour buttermilk over the mixture and stir just until completely combined.  If mixture is still dry (a lot of loose flour on the bottom), add additional buttermilk, 1 Tbs at a time, just until mixture is moistened and sticks together.

Drop spoonfuls (about twice the size of a golf ball) into the prepared pan, allowing the biscuits to just touch.  Place in oven and bake for 10 - 12 minutes, or until tops are golden.

Meanwhile, pull meat off the chicken and cut into large cubes (you will not need to use the entire chicken, unless it is small).  Add to the vegetables in the skillet and stir to combine.  Again, if mixture is getting too thick, add more chicken stock.  Heat through and keep at a low simmer.

Pour mixture over biscuits to serve.

Steak and Biscuits

I'm generally not a big fan of sandwiches.  Nothing against them, per se, they're just not very... exciting.  But it was Friday night, and I was just in the mood for a sandwich.  On a biscuit.

Don't ask me.

And since it makes no sense to get all giddy over massive grocery savings if you let the stuff sit around and go bad, I thought I'd start with a package of 'cubed steaks' I had gotten for pennies.

Biscuits, gravy and chicken fried steak (which I would have normally made with this) kind of evolved into something a bit different.

The Pioneer Woman site gave me a good starting point.  Her 'Cowboy Food' section offered up a couple of items (using tenderized round steak), and I combined the two, added a bit of my own and came up with what I think I would consider the best use for this particular cut of meat.

This wasn't, by the way, easy to eat.  At least not in sandwich form.  The biscuits, hot out of the oven, were too flaky to hold up well (not that that's a bad thing).  So on round two (and yes, there was a round two), I went for an open faced application and used a fork.

Round Steak Sandwiches

1/2 cup flour
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 lb tenderized round steaks
1 Tbs olive oil
2 Tbs butter, divided
1 small red onion, cut into slices
1 1/2 cups crimini mushrooms, cut into slices
1 Tbs Worcestershire sauce
2 Tbs Sherry (you could also use bourbon, brandy or another kind of whiskey)

Combine flour, garlic powder, peppers and salt on a shallow dish or plate.  Dredge the steaks in the mixture and allow to sit while heating a frying pan (I used cast iron) on medium.  Add olive oil and 1 Tbs butter.  When butter melts and begins to sizzle, add steaks to the pan.  Cook until browned, about 3 or 4 minutes, then flip over and brown the other side.  Remove to a plate.

Add onion and the remaining Tbs of butter to the pan.  Cook until onions begin to soften, then add mushrooms.  Continue to cook and stir until the mushrooms begin to brown.  Meanwhile, cut steaks against the grain into strips.

Add steak strips to pan with onions and mushrooms and top with Worcestershire sauce and Sherry.  Cook just long enough for liquid to evaporate somewhat.


Cheddar Black Pepper Biscuits
Adapted from Ina Garten's recipe

2 cups flour, plus more for dusting board
1 Tbs baking powder
1 1/2 tsp kosher salt
1/2 - 1 tsp freshly ground black pepper
12 Tbs (1 1/2 sticks) cold unsalted butter, diced
1/2 cup buttermilk
1 egg, slightly beaten
1 cup grated sharp Cheddar

Preheat the oven to 425º.


Place flour, baking powder and salt in a mixing bowl. Add the butter and mix with a pastry cutter until the butter is the size of peas.  Stir in cheese.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add to the flour mixture and mix only until moistened and the dough begins to come together.
Dump out onto a floured surface and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp knife, cut the dough lengthwise in half and then across about every 2 - 3", making rectangles. Transfer to a sheet pan.  If desired, brush with a bit more buttermilk and sprinkle with a bit of sea salt. Bake for 20 to 25 minutes (although I don't think mine took this long to bake, but oops, I forgot to set the timer), until the tops are browned and the biscuits are cooked through. Serve hot or warm.