Is there anything nicer on a cold night than a home-made pot pie? Chunks of tender meat and sweet root vegetables, folded into a savory gravy and tucked under clouds of home-made biscuits?
Pot pie is easy to make, especially if you have the right leftovers on hand. Last week I made a nice pot roast, with plenty of vegetables in the gravy, served with boiled potatoes. Now, the leftovers are fine on their own, but they also can form a great base for a very nice, quick pot pie. And if you make time-saving cream biscuits as described below, you can have it in the oven in 20 minutes.
2 ½ teaspoons baking powder
¾ teaspoon salt
1-2 teaspoons sugar (optional, but I add it)
Add all at once 1 ¼ cups heavy cream:
Blend quickly. The dough should come together easily to form a rough ball. If it looks like this…
…then you need more liquid. Add a bit more cream – say, a quarter cup:
Turn the dough out onto a lightly floured surface:
Knead with a very light touch just until the dough is smooth and cohesive, about a half-dozen turns, or about thirty seconds:
The goal here is simply to distribute the ingredients and smooth out the dough a little. Over-kneading will result in a tough, chewy biscuit. This is altogether a different sort of kneading than is used when making yeast breads.
Roll or pat the dough into a circle about ¾” thick. As with the kneading, use a very light touch. It’s better to end up with an irregular shape than try to manipulate, re-roll, or re-knead. With biscuits, less handling is always better.
Cut the dough into any shapes you like, depending on the shape of your casserole dish. For my round dish, I could have simply cut the dough into rounds or wedges, but I remembered that I have this heart-shaped cutter:
Remove the scraps from between the cut shapes:
Now, what to do with those scraps? Don’t bother re-rolling and re-cutting; they’ll just get tough. Enjoy them as they are! Put them on a little baking pan and throw them in the oven to bake when you take out the filling. Here they are - overbaked by about five minutes. They were a bit crunchy, but still good!
OK, back to the pie. Remove the hot casserole from the oven – the filling should be boiling hot. If it isn't, give it a stir and return it to the oven for a few more minutes. Here's the bubbling hot filling:
Put the biscuits carefully on top of the hot filling. They will start to cook at once, so plan carefully before you start laying them down.
Put the pie in the oven and bake for 10-20 minutes, until the biscuits are as brown as you like them. The timing will vary depending on the size of the pan and the size and thickness of the biscuits, so watch carefully after just ten minutes. Here’s the pie, ready to serve:
Notice that the biscuits are nicely puffed on their lower surfaces, incidating that they cooked all the way through.
This beef pot pie was delicious! And so easy to make from leftovers and “pantry” ingredients. It took about a half hour of prep time, plus about 15 minutes in the oven.
All my recipes may be viewed here:
They are further organized as follows, with some overlap:
Main Dishes http://quodlibet-sarah.blogspot.com/search/label/Recipes%20Main%20Dishes
Soups and Stews http://quodlibet-sarah.blogspot.com/search/label/Recipes%20Soups