I never knew what comfort foods truly meant until we became house bound by the coronavirus pandemic. Not wanting to venture out to the market (I am very high in the high risk group), I began scouring my fridge, freezer and pantry to see what I could make that might lift Karl’s and my spirits.
Up until this point I’d always considered steak or prime rib my comfort food, probably because I ate them so rarely. Of course I didn’t have any, and my body and mind were telling me that I needed something far more nourishing.
I poached chicken breasts in my usual manner by popping them in a casserole in the microwave, sautéed some veggies, added wine and chicken broth, shredded the chicken, added it to the pot, covered the stew (it is a stew really) with my fave biscuit recipe and stuck it in the oven.
After swallowing a couple of bites of the velvety chicken, flavorful broth and herby biscuits I felt more than comforted, I felt relieved, warm all over and content— something i haven’t felt since this terrible pandemic began.
Karl and I both began scarfing up our bowls. We looked at each other and sighed. I now know exactly what COMFORT food is and this is it. As if to prove it, I’ve made it three more times, each time varying the veggies and meat depending on what I have in the fridge, freezer or pantry.
Below is just a base recipe. You can substitute, change and add any veggies and almost any cooked meat you have. It’s especially good with ham should you have any around. I’ve added lots of suggestions at the end of the recipe.
My heart goes out to everyone at this time. Young and old, sick and healthy. My best advice is to stay put and keep cooking. Research has proven that heart rate and stress hormone levels drop significantly when one consumes comfort food. I hope this recipe helps.
Sending lots of love,
Marlene
BISCUITS: Here I use a pastry blender to cut the butter into tiny pieces. The food processor or your fingers work too.
The mixture should resemble coarse meal with some pieces the size of small pebbles.
Add the milk and stir just until all the flour is moistened.
Use a meatball size scoop or tablespoon to drop biscuits over chicken.
Drop the biscuits close together to cover almost the entire stew.
Beautiful golden biscuits atop bubbling chicken pot pie. .
SHELTER-IN CHICKEN POT PIE WITH BISCUITS
1 to 1 ½ pounds skinless, boneless chicken breasts (or substitute 3 cups cooked chicken)
2 tablespoons olive oil
2 cups chicken broth or stock
1 medium onion, chopped
8 oz. cremini or other mushrooms, stemmed and quartered (Don’t have them, leave them out)
1 large carrot, cut into 1/3 inch chunks
½ cup dry white wine or imported dry vermouth
1 ½ tablespoons all-purpose flour
½ cup frozen baby peas
Biscuits
1 1/4 cups + 1 tablespoon all-purpose flour
1 ¾ teaspoons baking powder
¾ teaspoon kosher salt
Chopped fresh or dried herbs such as thyme or sage, to taste, optional
4 tablespoons butter or vegan buttery spread, such as Earth Balance, cold and finely chopped
1/2 cup plus 2 tablespoons milk, whole or low-fat preferred
1. To microwave chicken: Season both sides of chicken with salt and pepper. Put chicken into an 11x7-inch casserole dish. Pour in ½ cup water. Spray a sheet of wax or parchment paper with nonstick coating and place it right on top of the chicken, tucking edges in around it. Microwave on High for 15 minutes. Remove, cool and shred chicken. Add liquid to the 2 cups chicken broth and set aside.
2. Position rack in upper third of oven and preheat to 425°F.
3. To make the sauce: In a large wide saucepan or Dutch oven, heat olive oil. Add the onions, mushrooms and carrot chunks and cook over moderate heat, stirring, until onion and mushrooms are softened, about 8 minutes.
4. Add the wine and cook until completely evaporated, about 2 minutes. Stir in the flour until incorporated. Stir in the broth and bring to a boil. Simmer until thick.
5. Stir in the chicken and peas.
6. To make biscuits: In a food processor or bowl, pulse or whisk the flour, baking powder, salt and herbs, if using, to combine. Scatter the butter over and pulse or mix with dough hook or your fingers until mixture resembles coarse crumbs. Add the milk and pulse or stir until the dough holds together.
7. Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken.
8. To bake: Bake at 425 degrees for 25 minutes or until biscuits are lightly golden and chicken is bubbling. Let rest 5 minutes before serving.
Makes 6 servings.
VARIATIONS:
Veggies: Choose as many of the following as desired: 1 fennel bulb, chopped; frozen pearl onions; chopped Brussels sprouts; fresh or frozen chopped broccoli; chopped cauliflower, 1 package frozen mixed vegetables, frozen corn; canned beans. Cook any of the fresh veggies in with the mushroom and carrots. Add frozen veggies in with the peas.
Meats: Almost any cooked meat may be substituted for the chicken-- shredded turkey; cooked beef, ham, chopped pork.
Biscuits: Substitute unbaked pie crust, refrigerated store-bought biscuits, dumpling batter, mashed potatoes, or polenta, or cook on top of the stove and simply call it Chicken in the Pot.
