Chicken Pot Pie with Cheddar Herb Biscuits

 POT PIE

• 1 pound chicken breasts or 2 1/2 cups shredded rotisserie chicken 
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 Yukon gold potatoes peeled, chopped 1/2-inch cubes (about 1 ½ cups)
• 1 medium yellow onion chopped
• 2 medium carrots (1 cup) thinly sliced
• 1/2 cup sliced celery
• 4 cloves garlic minced
• 1/3 cup all-purpose flour
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1 1/2 tsp EACH chicken bouillon, dried parsley
• 1/2 tsp EACH dried oregano, dried thyme, dried sage

BISCUITS 

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup finely shredded sharp cheddar cheese
• 1 Tbls dried chives
• 1 tsp dried parsley
• 6 tablespoons unsalted butter
• 3/4 cup buttermilk
• 1 egg mixed with 1 TBS water for egg wash

1. Make the biscuits first so they have time to chill.
2. Chop the butter into small pieces and place in the fridge.
3. Add the flour, baking powder, sugar, salt and garlic powder to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cheese, chives and parsley and pulse/whisk to combine.
4. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
5. Add the buttermilk and pulse a few times to moisten. Do not overmix/overwork the dough, it will be crumbly with some wet spots. If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together – again do not overwork the dough.
6. Pour the dough and any crumbles onto floured parchment paper. Bring the dough together with floured hands and pat it into a rough ¾-inch thick rectangle.
7. Fold one side into the center, then the other side (see photos in post), gently flatten into a 3/4-inch-thick rectangle again and repeat folding and flattening one more time.
8. Use a biscuit cutter or drinking glass to cut six 2.75 or 3-inch round biscuits. (Tip: Do not twist the biscuit cutter when pressing down into the dough). Re-shape the scraps to get 2 additional biscuits.
9. Transfer biscuits on a parchment lined baking sheet/plate to the refrigerator to chill while you make the pot pie filling.

FILLING

1. Preheat oven to 425 degrees F.
2. Add potatoes to a microwave safe bowl. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; set aside.
3. While the chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.
4. Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or a 3.5 qt braiser over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate, leaving the oil behind in the skillet.
5. To the now empty skillet, melt butter over medium heat. Add onions, carrots and celery and sauté until almost softened, about 6 minutes. Sprinkle in the flour and cook 2 minutes.
6. Reduce heat to low and slowly whisk in chicken broth. Whisk cornstarch into heavy cream and add to the skillet followed by chicken bouillon and all seasonings. Season with1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
7. Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or heavy cream; for a thicker consistency, simmer longer.
8. Remove from heat and stir in the chicken, strained potatoes and frozen peas.

ASSEMBLE AND BAKE

1. Arrange the biscuits on top of the filling and brush the tops of the biscuits with egg wash.
2. Bake at 425 degrees F for 20-25 minutes or until biscuits are cooked through.

(Source: https://carlsbadcravings.com/chicken-pot-pie-with-biscuits/)

Bacon Fajita Breakfast Casserole

1 Pound Bacon, Diced

3 Bell Peppers, Sliced

1 Red Onion, Sliced

8 Eggs

⅓ Cup Milk

2 Teaspoons Chili Powder

1 Teaspoon Paprika

1 Teaspoon salt

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

½ Teaspoon Cumin

½ Teaspoon Pepper

1 Cup Cheese

Preheat oven to 375. Grease a 9x9 baking dish. 

Cooked the diced bacon in a large skillet until slightly crisp. Remove to a paper towel lined plate. 

Remove all but a couple Tbls of grease from the pan. Cook the bell peppers and onions in the same skillet for 4-5 minutes, until crisp tender.

While the veggies are cooking, whisk together the eggs, milk, and seasonings in a large bowl. Pour egg mixture into the prepared pan. 

Top the egg mixture with the cooked bacon, peppers, onions, and cheese.

Bake for 35-45 minutes.

(source: https://thesaltymarshmallow.com/bacon-fajita-casserole-breakfast-meal-prep/#wprm-recipe-container-3981)

Perfectly Flakey and Fluffy Biscuits

2 cups flour
1 1/2 Tbls baking powder 
1 tsp sugar
3/4 tsp salt
1/2 cup (1 stick) butter
1 cup half and half or heavy cream

In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk thoroughly.

Add diced cold butter and cut it into the flour using a pastry blender until the largest butter pieces are pea-sized.

Add 1 cup half and half or heavy cream, and stir until mixture comes together and is mostly moistened. 

Turn dough onto lightly floured surface. Pat dough into a rectangle, then fold and pat into another rectangle. Fold and pat again, into a 5x10 rectangle with 3/4" thickness. Cut into eight biscuits using a biscuit cutter. 

Place on parchment lined baking sheet. Bake on 450 for 12-15 minutes.

(Source: https://natashaskitchen.com/homemade-biscuits/#jump-to-recipe)

Tater Tot Breakfast Casserole

 

• 1 pound breakfast sausage
• ▢6 slices bacon chopped
• ▢2 cups shredded cheddar
• ▢8 large eggs
• ▢1/2 cup milk
• ▢4 oz diced green chiles
• ▢1 tsp salt
• ▢1 tsp cracked pepper
• ▢16 oz frozen tater tots
• ▢

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
• Add the sausage to a skillet over medium heat and cook, stirring often to break up the sausage, until the sausage is cooked through. Drain the grease and spread the sausage in a single layer in the prepared pan.
• Add the bacon to the skillet and cook until crisp, stirring often. Remove with a slotted spoon and sprinkle over the sausage.
• Sprinkle the cheese over the top.
• Add the eggs, milk, chilies, salt, and pepper to a mixing bowl and whisk to combine. Pour over the casserole.
• Arrange the tater tots in a single layer over the egg mixture.
• Bake for 45 minutes or until eggs are set.

(Source: https://www.bunsinmyoven.com/tater-tot-breakfast-casserole/)