Welcome back to my blog – I hope all of you are enjoying this wonderful “winter” weather we are having here in Ontario – I say that in quotes because this is one of the most mild winters I can ever remember having.
But it’s still the perfect weather for a nice warm bowl of Chicken Pot Pie – which is what I will be reviewing today. The recipe I use is from Samin Nosrat’s cook book Salt Fat Acid Heat (which I cannot recommend enough). This recipe is absolutely perfect for those days where there’s a little nip in the air and you just want to stay in and enjoy a cozy meal.
I’ve made this recipe a few times now and every time it always turns out amazing. The first couple of times I made it, I used frozen puff pastry and it was good. This time I made it with Buttermilk Biscuits and oh boy, it was so delicious. My husband isn’t a huge fan of puff pastry and the recipe says you can use biscuits, so I thought – why not?
I have to say, I am never going back to puff pastry – biscuits all the way!
If you want the recipe for this Chicken Pot Pie – plus other fantastic recipes and knowledge I highly recommend buying Samin’s cook book. If you would like for me to do a more in depth review of the whole book, let me know in the comments!
But now let’s get to reviewing.
I will start off by saying it is a lot of work – this is not something you’re going to be whipping up quickly after work, it is definitely something that needs time and patience.
For this recipe I use bone in – skin on – chicken thighs, which have to be browned in a large pot on both sides (good news is, this is a one pot recipe!).
After the chicken is browned on all sides and I’ve removed it and put it on a plate for later – time for a generous pop of butter in the pot and all the veggies! Chopping up the veggies is a bit time consuming, but for me it’s almost therapeutic to chop vegetables. I don’t have to think (other than “don’t chop off a finger” – always a concern).
De-glazing the pan with wine (or even cooking with wine) was something I had never done before this recipe – talk about life changing! The aroma of the wine with the butter and vegetables was just magical.
Then it was time to add the chicken back into the pot with all the vegetables and wine – then cover with chicken stock and cream. I pretty much always have homemade chicken stock in the freezer, which I think helps add to the depth of flavour.
Since I was using dark meat, I had to let everything simmer for about 30 minutes. Which was time for a well needed break!
The cooked chicken thighs then come out of the base, and both the base and the chicken need to cool a bit – so you can break down the chicken and skim the fat off the base. I absolutely hate touching chicken and the greasy skin but I power through. I made separate piles for the meat, the skin and the bones – the bones go in the freezer for a future batch of chicken stock. Both the chicken and the chicken skin get chopped up to go back into the base (but not yet).
With the skimmed fat, the recipe calls to add flour to make a thickener – and when that’s dissolved into a really thick paste you add more of the cooking liquid to thin it out a bit.
After adding the thickener to the base – the mixture has to return to a boil/simmer so the raw four taste can cook out (you definitely do not want to skip this step).
I could literally just eat the mixture out of the pot with a spoon (and maybe I did…).
Now it was at this time I made the biscuits. I decided to use Samin’s recipe for biscuits because hers easily cut in half for the eight biscuits needed, while I was too lazy to do the math to turn my six biscuit recipe into eight. Lastly, the pot pie mixture gets poured into a pan, biscuits are placed on top and brushed with an egg wash and into the oven it goes.
It honestly turned out so perfect with the biscuits, and I find the biscuits are better for soaking up the deliciousness of the chicken pot pie filling. It’s seasoned really well and is incredibly rich. It is recommended that you serve it with an acidic side salad (and also some garlicky green beans), which will help cut through the richness of the pot pie.
Overall, with the biscuit topping instead of the puff pastry – I rate this a 9/10. I ding points because it just is sooo time consuming, but the flavour is all there. All in all, it took me about four hours from start to finish to make. If I was rushing I could have probably done it in a couple of hours, but greatness shouldn’t be rushed.
What do you think – have you tried this recipe from Samin’s cook book? And if so, what did you think?
If you have Samin’s cook book but haven’t had a chance to make a certain recipe from it – is there something you want me to review first for you? Let me know in the comments!