Bloody Mary Chicken Pot Pie with Olive Biscuit Crust

Part comfort, part Sunday morning this chicken pot pie flavored with an untraditional tomato  based sauce and topped with a tender biscuit topping studded with green olives can be on the table in less than an hour. If you want to serve it for valentines -hello bloody mary valentine!- but don’t have heart shaped cutouts simple make one big biscuit heart instead of several small ones (insert joke about eating your heart here).

I really like biscuits!

here are some of my favorite variations

this breakfast version with shiitake  mushroom gravy is also scaled for two!

biscuits made with pickle brine (I also really like pickles)

a sweet heart AKA one giant heart shaped blueberry biscuit

just in case you want to know more about bloody marys

bloody mary, the cocktails probable origins

also, how did I not know about this bar when I actually lived in NYC??

Bloody Mary Chicken Pot Pie with Olive Biscuit Crust

makes one mini chicken pot pie, perfect for two

making this in cast iron (or any dish safe for both the stovetop and oven if tomatoes in your cast iron offends you) cuts down on clean up

To save time I mix the crust in a food processor, your favorite biscuit assembly can be substituted just chop the olives a little finer before adding.

Bloody Mary Chicken Pot Pie with Olive Biscuit Crust

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 2 people

Ingredients

  

1x2x3x

for the filling

• 1 14 ounce can of diced tomatoes
• one boneless skinless chicken breast cut into bit sized pieces about 2 cups or 6-8 ounces
• 1/4 cup Worcestershire sauce
• 1 Tablespoon fresh lemon juice
• 1-3 teaspoons grated horseradish
• 1 teaspoon soy sauce
• 1/2 teaspoon old bay seasoning or celery salt or lawry seasoning
• 2-3 cloves minced garlic
• hot sauce to taste
• black pepper to taste

for the olive biscuit topping

• 1 cup AP flour
• 1 1/2 teaspoons baking powder
• 4 Tablespoons chilled unsalted butter cut into 10 or so pieces
• 1/2 cold milk
• about 1/4 cup pimento stuffed green olives sliced

Instructions

 

make the filling

• combine all filling ingredients in an oiled or buttered 8” oven safe cast iron or other
• simmer until chicken is cooked through and garlic is softened
• remove from heat
• preheat oven to 425F

make the biscuit topping

• while the filling cools
• combine flour and baking powder in the bowl of a food processor fitted with the metal blade
• whir to combine
• add the butter and pulse four or five times for 1-2 seconds each time
• add the milk and the olives and pulse until the dough just begins to come together (usually less than ten seconds)
• dump the dough onto a well floured surface and roll out to approximately 1/2” thick
• cut into rounds, hearts, or one big heart – bake any excess as just biscuits
• refrigerate or freeze the cut out biscuits until the filling is no longer piping hot

bake and serve

• place the biscuits on the filling, brush with melted butter if desired
• bake until filling bubbles and biscuits are beginning to brown on top -about 15-20 minutes
• serve hot
• can be reheated at 350F

Notes

makes one mini chicken pot pie, perfect for two making this in cast iron (or any dish safe for both the stovetop and oven if tomatoes in your cast iron offends you) cuts down on clean up To save time I mix the crust in a food processor, your favorite biscuit assembly can be substituted just chop the olives a little finer before adding.

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