- The Washington Times - Wednesday, May 13, 2009

Eating a potpie is the gustatory equivalent of curling up with your favorite blanket, as you enjoy the familiar textures and flavors from childhood. Is it any wonder that this old-fashioned dish is making a comeback?

Everyone craves a little comfort food, and this entree delivers. It is not expensive to prepare; it’s one of the most economical and easiest dishes you can make.

This is the dish your great-grandmother made when she had to stretch a few ingredients to feed a family. The dish traditionally called for economical cuts of meat.

This recipe has both enough sauce and slightly crunchy drop biscuits to make it a mouthwatering success.

Chicken potpie with drop biscuits

Makes 2 servings

1 large carrot, pared and diced

1 cup sugar snap peas or other vegetable (not potatoes)

1 1/2 tablespoons butter

1 small red onion, chopped

1/4 cup flour

1/4 teaspoon salt, or more to taste

1/4 teaspoon pepper, divided

3 boneless, skinless chicken thighs, cut into bite-size chunks

1 1/2 cups chicken broth

1 teaspoon minced fresh dill weed

Drop biscuits (recipe follows)

Place carrot in a small pot and add water to cover. Bring to a boil over medium-high heat. Cook for 8 minutes or until just tender. Add sugar snap peas and cook for 5 minutes longer. Remove from heat; drain and set aside.

Melt butter in a large nonstick pot. Add onion and cook over medium heat for 5 minutes or until tender. Combine flour, salt and 1/8 teaspoon pepper in a strong paper bag. Add chicken chunks and shake to coat chicken. Reserve leftover flour. Add chicken chunks to pot and brown over medium heat for 3 to 5 minutes per side.

Sprinkle 1 1/2 tablespoons leftover flour into pot, stirring to mix in. Gradually pour in chicken broth, stirring constantly. Add dill weed and remaining 1/8 teaspoon pepper. Cook chicken mixture over low heat, stirring frequently, for 5 minutes or until thickened. Taste and adjust salt if desired.

Spoon chicken mixture into deep 9-inch glass baking dish. Prepare drop-biscuit batter. Drop biscuits by the rounded tablespoon into a circle on the inside rim of the dish. Bake potpie in a 425-degree oven for 20 to 25 minutes or until the biscuits are golden brown and the filling bubbles up.


1/2 cup flour

1/8 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon sugar

2 tablespoons butter, cut in small chunks

3 to 4 tablespoons milk

Combine flour, salt, baking powder and sugar in a bowl. Stir well. Cut in butter to form small chunks. Stir in enough milk to form a wet batter.


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