Globecooking recipe : Chicken Pot Pie with Cheddar & Chive Biscuits (USA)

This recipe is largely inspired by one I saw on the Southern Living website but I made a lot of changes, so make sure you head over to see the original. American biscuits are more what I would call dumplings and they make a lovely alternative to the traditional pie crust. This would be a great way of using up leftover chicken after the Sunday roast, and is also ideal for clearing out the veg box in the fridge.

Chicken Pot Pie with Cheddar & Chive Biscuits

ingredients :

1 pack bacon lardons

1 onion

1 pack chicken breasts (or leftover roast chicken)

3 mushrooms

a big handful of frozen carrots (or 2 carrots, peeled and sliced)

2 leeks

1tsp mild curry powder (optional)

20cl crème fraîche

180g flour

80g butter

chives

100g grated cheese

splash of milk

Start off by frying the bacon in a large pan until it releases some fat.

Add the diced onions and chicken and cook, stirring frequently, until the chicken is completely white.

Quarter the mushrooms and add to the pot. Cook until it reduces slightly and you have enough room to add the veggies.

I used frozen carrots to finish off a bag that was in the freezer and a couple of fresh leeks, but you can use whatever you have to hand - peas, sweetcorn, broccoli, mange tout, fresh, frozen or a mixture of both.

When the veggies are cooked but still firm, add the crème fraîche and the curry powder, if using. Taste and add salt if necessary, but mine was salty enough from the bacon.

Transfer to an ovenproof dish. Pop in the oven to keep warm (preheated to 180°) while you make the biscuits.

Rub the butter into the flour to make breadcrumbs. Use scissors to cut the chives into pieces and add to the bowl. Mix in the grated cheese. (You could add 1/2tsp mustard powder or paprika if you want.)

Add just enough milk - a small splash should do it - to bring the flour together into a ball with your hand.

Roll out fairly thickly (about 1cm) onto a floured board and use a cookie cutter to cut out discs.

Arrange on top of the chicken, pressing down slightly into the hot mixture.

Brush with a little milk and pop back in the oven for about 20 minutes, until the biscuits are golden brown. I used this time to boil some potatoes to serve with it.

Adding to this month's #KitchenClearout linky as it used up various odds and ends - the end of a bag of frozen carrots and some mushrooms, leeks and chives that were looking forlorn in the bottom of the fridge !

Linking up to the brand new World Food Linky over at Jess Eats and Travels