This recipe for Chicken Potpie with Green Apples and Cheddar Biscuits is from the cookbook, “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers“, by Pam Anderson.
Cooks&Books&Recipes Featured Cook Diane:
I love to try new recipes that can be prepared ahead of my guests’ arrival, so Perfect One-Dish Dinners by Pam Anderson caught my interest.
The recipe I chose to try was “Chicken Potpie with Green Apples and Cheddar Biscuits. Once I had completed the prep work of shredding the chicken, slicing the apples, and chopping the leeks, the rest of the recipe came together with ease. The only tip I might offer is that you should add a bit of the steamed milk and chicken broth before adding the flour, as it seems to blend much more easily that way. Not being a big sage lover, I was a bit concerned that the 2 teaspoons the recipe called for might be a little heavy, but after the remaining ingredients were added and melded with the chicken and apples, the aroma was heavenly. The biscuits rose and browned beautifully, and my finished dish looked exactly like the photo in the cookbook.
This was a delightful twist on the usual chicken potpie theme, and I would recommend it to anyone. Your guests will not be disappointed!
Chicken Potpie with Green Apples and Cheddar Biscuits
Featured Recipe From: Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
This recipe makes one big potpie, but to save time or simplify, make two potpies using 9-inch pie plates or 8-inch square baking pans and top with refrigerated store-bought piecrust from a 15-ounce box, following baking instructions below. Or freeze the second pie for another occasion, and bake it (still frozen) at 400 degrees until golden and bubbly, about 1 hour.
Yield: Serves 8
- 2 cups chicken broth
- 1 can (12 ounces) evaporated milk
- ¾ stick (6 tablespoons) butter, divided
- 2 large leeks, dark green leaves trimmed away, washed thoroughly to remove grit, light green and white parts chopped
- 2 large Granny Smith apples, quartered, cored, and thinly sliced crosswise
- 1 large rotisserie chicken, shredded (5-6 cups)
- ½ cup plus 1 tablespoon all-purpose flour
- 2 teaspoons dried rubbed sage
- ¼ cup cream sherry
- Salt and freshly ground black pepper
- 1/3 cup chopped fresh parsley
- 2 cups bleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup grated sharp cheddar cheese
- 1 stick (8 tablespoons) unsalted butter, frozen solid
- 1 cup cold buttermilk, plus a few more teaspoons if necessary
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Microwave chicken broth and evaporated milk in a microwave-safe bowl until steamy, 3 to 4 minutes.
Heat 2 tablespoons butter in a large (11- to 12-inch) deep skillet over medium-high heat. Add leeks and apples and cook, stirring, until just tender, 7 to 8 minutes. Transfer leeks and apples, along with chicken, to a large bowl; set aside.
Heat remaining ½ stick (4 tablespoons) butter over medium heat in the empty skillet. When foaming subsides, whisk in flour and sage and cook until golden, about 1 minute. Whisk in hot-milk mixture and simmer, stirring, until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry, and season to taste with salt and pepper. Stir sauce, along with parsley, into chicken mixture. Taste and adjust seasonings. Pour mixture into a 13-by-9-inch baking dish or divide between two 8-inch square baking pans or two 9-inch pie plates.
Mix flour, baking powder, baking soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients; mix quickly with fingertips to evenly blend. Mix buttermilk into dry ingredients with a fork until dough just comes together. Pinch dough with fingers into small rough rounds and place over filling. Bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
© 2010 Pam Anderson
Reprinted with permission from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, by Pam Anderson (Houghton Mifflin Harcourt Publishing)