Just as Union Square Café Bar Nuts have been our decades-long family nibble, chicken potpie is one of the Anderson family’s signature one-pot meals, particularly this Chicken Pot Pie with Apples and Cheddar Biscuits. It’s the dish we take to under-the-weather friends or a family who’s just moved to town. It’s one of the dinners we deliver to new parents, including our own Maggy and Andy last week.
So when Crafsy asked me to work with them to create a video, it was natural I would chose my favorite topic—one pot meals—and Chicken Pot Pie with Apples and Cheddar Biscuits would be the first recipe I’d choose.
As the folks at Craftsy and I first contemplated this video, we envisioned modern casseroles, but as I started to think about all of the wildly varied dishes I called “one pot” I quickly realized that casserole was too narrow a subject.
Instead, I identified the seven cooking vessels I use create one-dish meals. With rimmed cookie sheets I make quick, complete fish dinners, and it’s the roasting pan I fill with my famous shove-it-in-the-oven stews. I cook up colorful, complete meals like paella in a large skillet and bake up biscuit- and pastry-topped potpies in pie plates. I stew meats and all manner of shanks in my wide-mouth enameled cast-iron risotto pan, and it’s lasagna that I make most often in my 13- by 9-inch pan.
I use the grill’s large surface to cook up big beautiful platters of food year round. Since we were filming indoors, I opted to use the roasting pan again, this time inserting a rack to simultaneously cook the roast, side dish, and vegetable.
If you want to learn from me how to use these seven different pans to easily and creatively make dishes your family and friends will love, click here. One of you, however, can win a free Craftsy class by simply clicking here. No need to do anything more.
Giveaway ends Sunday, February 8th at 9PM ET. We’ll notify and announce the winner on Monday, February 9th. And as they say at Crafsty…
- 2 cups chicken broth
- 1 can (12 ounces) evaporated milk
- 6 tablespoons butter, divided
- 2 large leeks, dark green leaves trimmed, washed thoroughly to remove grit, light green and white part cut into medium dice
- 2 large Granny Smith apples, quartered, cored, and sliced thin crosswise
- 1 large shredded rotisserie-roasted chicken (5 to 6 cups)
- ½ cup, plus 1 tablespoon flour
- 2 teaspoons dried rubbed sage
- ¼ cup cream sherry
- Salt and ground pepper
- ⅓ cup chopped fresh parsley
- 2 cups bleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup grated sharp cheddar cheese
- 1 stick (8 tablespoons) unsalted butter, frozen solid
- 1 cup cold buttermilk, plus a few extra teaspoons if necessary
- Adjust oven rack to lower-middle position; heat oven to 400 degrees. Microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes
- Heat 2 tablespoons of the butter in a large, deep sauté pan over medium-high heat. Add leeks and apples; sauté until just tender, 7 to 8 minutes. Transfer cooked vegetables, along with the chicken, to a large bowl; set aside.
- Heat remaining 4 tablespoons of butter over medium heat in the empty pan. When foaming subsides, whisk in flour and sage; cook until golden, about 1 minute. Whisk in hot milk mixture; simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry and season to taste with salt and pepper. Stir sauce, along with parsley, into chicken mixture; adjust seasonings. Pour mixture into a 13- by 9-inch baking dish or divide between two 8-inch square baking pans or two 9-inch pie plates.
- Meanwhile, mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Mix buttermilk into dry ingredients until dough just comes together. Pinch dough into small rough rounds, placing them over filling. Bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.