Thursday, September 13, 2007

Chicken Pot Pie for a Student Apartment

Most of my recipes have some complexity. Well, maybe not counting the roasted beets (8/18/07) or the guacamole (5/16/07). But some situations require simpler recipes. I was inspired recently to develop one.

My friend Alex and his roommates now have an Emory apartment with a kitchen, and they plan to cook periodically. However, they have neither extensive kitchen equipment nor time. Nor fat budgets for that matter. Mindful of them and other facility-restricted friends, I tried for a tasty yet simply made chicken pot pie. This recipe will serve four generously.

No wine recommendations on this one, since it's a recipe for students. But pickles, especially bread-and-butter pickles, go well with it. By the way, I just made one recipe's worth of the dish, and the ingredients at Krogers cost under nine dollars. Plus I had cheese left over for something else.

Student Chicken Pot Pie Tim (for Alex and his friends)

1 pound ground chicken
1 tablespoon olive or canola oil
1 (10.5-ounce) can Campbells golden mushroom soup, undiluted
1/2 cup water or milk
1/2 teaspoon oregano or Italian herbs
1/4 teaspoon black pepper
1 (10-ounce) box frozen peas or over half of a 1-pound bag
Juice from 1 small lemon or 1/2 large lemon
1/2 cup grated cheddar cheese, extra sharp preferred
1 (10-pack) package refrigerated uncooked Pillsbury biscuits, old fashioned buttermilk preferred

Set the oven at 350 degrees.

Over a medium high heat, heat a frying pan and add the oil. Fry the ground chicken, stirring frequently, and breaking it up, until the color has fully changed.

Stir in the soup (scraping out the can) plus 1/2 cup water (used to rinse out the can) and bring the mixture to a boil. Stir in the oregano, black pepper, and frozen peas. Stir, breaking up any clumps of peas, and heat just until they are thawed. Remove from the heat and stir in the lemon juice and cheese.

Transfer the mixture to a casserole dish or large pie pan. Open the biscuit container and arrange biscuits over the surface of the mixture.

Bake, uncovered, until the tops of the biscuits are dark golden and the filling is bubbling, 22 to 25 minutes.

2 Comments:

Blogger Corrie said...

If you were to replace the biscuits with something more home-made, what would you do? Or in general, not working off a student budget, what changes would you make? going to try to make this for 4 adults plus 2 toddlers. Thanks! Corrie in Boston

7:06 AM  
Blogger Tim Dondero said...

Corrie: Nice to hear from you. I'd replace the topping either with 1) a homemade baking powder biscuit dough or piecrust rolled out to the dimentions of the baking dish or 2) (better yet) homemade mashed potatoes seasoned with a little horseradish and nutmeg plus black pepper and salt to taste (there's a recipe for it in my blog of 9/7/07, but increase the liquid -- some of the potato-boiling water reserved or extra milk.) Dust the top of the potatoes, if used, with grated Italian type cheese. If you do the homemade biscuit or piecrust, paint on an egg glaze before baking (1 egg beaten lightly with 2 tablespoons water). You can then sprinkle the glaze with sesame or poppy seeds for interest, if you want.

I hope it goes well. The todlers should also enjoy it. A good wine with this would be a heavy chardonnay or a dry rosé. Tim

9:09 AM  

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