Today is a day for comfort food and relaxation; today is my first day off in 7 weeks. I have been going pell-mell with a schedule of 7-8 hour teaching days every day, an impromptu outdoor concert, a filmed indoor concert, amassing judges for Musical Theater NATS competition, planning Opera on Tap Maine events, prepping my DMA paper and audition recital, and hosting 2 masterclasses while still keeping up on my own coaching and lessons. Today is a lazy day of sweaters, blankets, reading, hot chocolate and chicken and biscuits.
The filling is classic chicken pot pie; creamy, filled with peas, carrots, potatoes and perfectly browned chicken thighs. Instead of pie crust, please find the vastly superior drop biscuits. Buttery, golden-brown on top and dumpling-tactic on the bottom. As it is my vacation day, I am def going back for seconds.
1 garlic clove, minced
1 russet potato, diced in 1/2 inch pieces
8 ounces of carrots, diced in 1/2 inch pieces
5 ounces of peas
1 pounds of chicken thighs, cubed in 1/2 inch pieces
1 cup and 2 tablespoons self-rising flour, divided
1 1/2 cups chicken stock
1 and 2/3 cup milk, divided
1 teaspoon apple cider vinegar
salt, pepper, butter, oil
Preheat the oven to 450 degrees F. In a medium pot over high heat, add the carrots and potatoes, covering with salted water. Bring to a boil then simmer for seven minutes or until tender; drain.
Meanwhile, in a small bowl, stir together 2/3 cup milk and 1 teaspoon vinegar. Set aside.
In a larger skillet over medium high heat, heat on tablespoon each of butter and oil. Add the chicken, seasoning with salt and pepper. Cook until the chicken is deeply brown, about 7 minutes. Add the carrots, potatoes and garlic and cook a further 1 to 2 minutes. Add two tablespoons of flour and cooking while stirring, about 30 seconds. While stirring to avoid lumps, add in the chicken stock and 1 cup milk. Simmer for 5 to 6 minutes until the chicken is fully cooked and the sauce is slightly thickened. Remove from heat and stir in the peas.
Melt 2 tablespoons of butter in a bowl in the microwave. Stir in the milk/vinegar mixture and the cup of self-rising flour and 1/4 teaspoon salt. Stir the mixture with a fork until just combined. Dollop the biscuit dough on top of the filling and brush the biscuits with melted butter. Bake in the over for 20 minutes or until the biscuits are golden brown. Let sit for 5 minutes before serving and enjoy!