Chicken Pot Pie with Biscuits

Ingredients 

Chicken Pot Pie 

• 2 small boneless skinless chicken breasts or 3 C cooked chicken
• 2.5 cups chicken broth 
• 4 Tablespoons butter 
• ½ cup onions finely diced 
• ½ cup celery finely diced 
• ½ cup carrots finely diced 
• 2 cloves garlic minced 
• ½ teaspoon EACH: Onion Powder Dry Thyme, Dry Rosemary 
• ¼ teaspoon ground sage 
• 1/4 dry white wine
• 1/3 cup flour 
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon 
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas
• Biscuit Recipe

Directions 

For the Biscuits 

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. 
2. For the Chicken Pot Pie Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. 
3. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. 
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. 
5. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. 
6. Add wine and simmer for a couple minutes. 
7. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. 
8. Add chicken bouillon and soy sauce. 
9. Add the shredded chicken and stir to combine. 
10. Add the frozen peas and stir to combine and heat through. Remove from heat. 
11. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe. 
12. Add the biscuits to the top and bake at 425° for 15-18 minutes.
13. Lightly coat golden biscuits with even amounts of melted butter and honey (1 Tbls each). 

Source: https://thecozycook.com/wprm_print/37785

Muffin Tin Donuts

Ingredients 

Donuts 

• 2 ¾ cups all-purpose flour 
• 1 cup sugar 
• ¼ cup cornstarch 
• 1 tablespoon baking powder 
• ½ teaspoon ground nutmeg 
• 1 cup buttermilk 
• 8 tablespoons salted butter, melted 
• 2 large eggs plus 1 large yolk 
• 1/4 tsp. Cinnamon 

Coating 

• 1 cup sugar 
• 2 teaspoons ground cinnamon
• 8 tablespoons butter, melted

Directions 

1. For the donuts: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. 
2. Whisk flour, sugar, cornstarch, baking powder, cinnamon and nutmeg together in bowl. 
3. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
4. Scoop batter into prepared tin. 
5. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
6. For the coating: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. 
7. Transfer to wire rack and let cool for 15 minutes.

Adapted from: https://www.americastestkitchen.com/recipes/7427-muffin-tin-doughnuts

Buttermilk Biscuits

Buttermilk Biscuits 

Ingredients 

• 2 ½ cups all-purpose flour 
• 2 tablespoons aluminum free baking powder *not baking soda
• 1 teaspoon salt 
• 2 teaspoons honey 
• 1/2 cup very cold butter equal to 1 stick
• 1 cup + 3 Tablespoons cold Buttermilk 

Directions 

1. Preheat oven to 425°. 
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form. 
3. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly. 
4. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long. 
5. Fold the left side into the middle, then the right side. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times. Form into a 10 x 7 inch rectangle about 1-inch thick. 
6. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter. 
7. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total. 
8. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet. 
9. Bake for 15 minutes or until the tops are golden brown. Combine 2 Tbls. honey and 1 Tbls. melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°. 
10. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Source: https://thecozycook.com/wprm_print/34193