Bloody Mary Chicken Pot Pie with Olive Biscuit Crust
Servings 2 people
Ingredients
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.