Ingredients with Measurements:
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1 onion, diced
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 2 tablespoons of all-purpose flour
- 2 cups of chicken broth
- 1 cup of frozen peas
- 2 cups of cooked, shredded chicken
- 2 tablespoons of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of olive oil
- 2 cups of biscuit mix
- 1/2 cup of milk
- 1/2 cup of grated cheddar cheese
Special Equipment Needed:
- 9-inch pie plate
- Large skillet
- Medium saucepan
- Whisk
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. In a large skillet, melt butter over medium heat. Add garlic, onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
3. Add thyme and oregano and cook for an additional 2 minutes.
4. Sprinkle flour over the vegetables and stir to combine.
5. Slowly add chicken broth, stirring constantly. Bring to a boil and reduce heat to low. Simmer for 10 minutes.
6. Add frozen peas, chicken, parsley, salt, pepper, and lemon juice. Stir to combine.
7. Grease a 9-inch pie plate with olive oil. Pour chicken and vegetable mixture into the plate.
8. In a medium saucepan, whisk together biscuit mix and milk. Drop spoonfuls of the biscuit mixture over the top of the chicken and vegetable mixture. Sprinkle with cheddar cheese.
9. Bake for 25 minutes, or until the top is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 337
Fat: 14.5g
Carbohydrates: 28g
Protein: 19g
Substitutions for Ingredients:
- Butter: vegetable oil
- Chicken broth: vegetable broth
- Frozen peas: frozen corn
- Parsley: basil
- Biscuit mix: puff pastry
- Milk: almond milk
- Cheddar cheese: mozzarella cheese
Variations:
- Add mushrooms
- Use turkey instead of chicken
- Use sweet potatoes instead of carrots
- Use a different type of cheese
Tips and Tricks:
- To make the biscuit topping extra crispy, brush with melted butter before baking.
- To make the pot pie extra creamy, add a cup of heavy cream to the chicken and vegetable mixture.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve with a side of steamed vegetables and a green salad.
Garnishes:
- Fresh parsley
- Chopped green onions
- Sliced olives
Pairings:
- Red wine
- White wine
- Beer
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- Baked beans
Troubleshooting Advice:
- If the biscuit topping is not golden brown after 25 minutes, increase the oven temperature to 400 degrees F and bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Scuffler Pot Pie is a traditional dish from the British Isles. It is believed to have originated in the 1800s and was a popular dish among working-class families.
Flavor Profiles:
This dish is savory and comforting, with a hint of lemon and herbs.
Serving Suggestions:
Serve with a side of steamed vegetables and a green salad.
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Taste: Savory, Creamy, Comforting, Rich, Hearty