There is something about Southern food. It makes me happy. Buckets of butter and creamy sauces. Not that good for your hips, but does wonders for your soul.
I was thrilled when Christianna from Burgwell General Store wrote me and invited me to join the “Recipe Swap” gang. I love challenges like this because I get to be creative and make something I normally don’t make here in my primarily Italian kitchen.
This month’s challenge was something I couldn’t resist trying: Grandma’s Chicken Pie and Drop Biscuits! I had so many ways I wanted to adapt it. Here is the original recipe for Grandma’s Chicken Pie and Drop Biscuits we were given and asked to adapt:
I created a creamy wine sauce and thought the sweetness from the roasted peppers and caramelized onions would be an interesting and delicious twist to a classic Southern chicken pie.
The Cheddar and Chive Drop Biscuits were a HIT. It was hard to save some for the actual meal. Hot right out of the oven and dipped in the creamy sauce…Southern perfection.
Someone once pointed out on a former post of mine that surprisingly it is incorrect to type “y’all” and that it is instead, “ya’ll”. A whole twitter conversation ensued soon after and I had some REAL Southern women arguing that yes, you do indeed type “y’all” and that “ya’ll” is just ludicrous. My new friend on Twitter Virginia Willis has a book titled: Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. That confirmed for me that yes, I can type “y’all” and not be too worried about it.
I’m a fake Southerner only living in South Florida. I will take the words of my real Southern friends and say: I hope y’all really enjoy my Creamy Chicken and Cheddar Chive Drop Biscuits as much as we did!
Directions:
Have all your ingredients ready to be cooked. The vegetables are set to go!
Here are the boneless chicken thighs. I pre-marked them on a grill. They were not fully cooked.
While the biscuits are baking in the oven, prepare the chicken and creamy wine sauce.
Heat about 4 tablespoons of vegetable oil in a 8-inch cast iron skillet on medium-high heat. Toss in the carrots, celery, leeks, and thyme. Season to taste with salt and pepper. Sautee for about 7 minutes. Add in the boneless chicken thighs. Stir frequently and cook for about 5 minutes.
Add in 1 teaspoon of the bouillon paste. Stir it around in the pan.
Pour the cup of white wine into the pan and stir it around until combined.
Add in the frozen peas.
Add in the flour mixture. Stir around until combined.
Add in the 1/2 cup cream and the water. Stir until all the cream is combined and let it simmer on low for about 3-5 minutes. Pull out the sprigs of thyme and toss them.
Chicken and Drop Biscuits
serves 4-5
5 carrots cut on the diagonal
2 celery stalks, thinly sliced
1 leek, thinly sliced
4 boneless chicken thighs, pre-marked on a grill, cut into 1 inch slices
1/2 cup caramelized onions
1/2 cup roasted peppers
1/2 cup roasted red potatoes, cut into chunks
1/2 cup frozen peas
2 sprigs thyme
salt and pepper to taste
To make the sauce:
1 cup white wine
1/2 cup cream
1 teaspoon bouillon (I use Better than Bouillon)
3 tablespoons water
To thicken the sauce
1/4 cup water
2 tablespoons flour
Cheddar and Chive Drop Biscuits
yield: 8 biscuits
1 cup all-purpose flour
1 cup whole wheat flour
5 tablespoons unsalted butter
3 tablespoons vegetable shortening
1/2 cup grated cheddar cheese
1/4 cup chives, chopped finely
1 teaspoon salt
1 cup whole milk
Preheat oven to 400 F. In a bowl of a food processor, combine the flour, butter, baking powder, salt, chives and cheese. Pulse until the dough forms into pea size clumps.
Slowly add the milk and pulse until the dough is moistened.
With an ice-cream scooper, drop your biscuits on a cookie sheet lined with parchment paper.
Bake until the biscuits are nice and golden brown (approx. –20-22 minutes). Check on your biscuits because every oven is different.
Serve the creamy chicken with a cheddar chive drop biscuit on top…make that TWO cheddar chive drop biscuits on top!
I hope y’all enjoyed it as much as we did! Can’t wait to make more drop biscuits real soon!
Thank you, Christianna, for inviting me to be a part of this wonderful group! You can go to Christianna’s site and see what the other members did with their recipes!
Hope you have a FABULOUS beginning of the week:)Thanks for stopping by to say “HI”!!!
Boulder Locavore says
March 7, 2011 at 11:57 amHi Lora! I love your dish! A great luxe upgrade to Grandma's original. So glad you are part of the swap group.
Elizabeth Ann (Elizabeth Ann's Recipe Box says
March 7, 2011 at 12:23 pm1. This looks to DIE for!!!!! 2. It is y'all, always has been y'all, always will be y'all and if anyone tells you any different they aren't from the South. . . 🙂
Pretend Chef says
March 7, 2011 at 12:58 pmI love what you did with the original recipe and such a creative stance. Looks like a Southern classic made more sophisticated. Yummy! You got the y'all right! I've never seen it typed out the other way. Take a drive through Texas and you'll have your verification.
Lindsay @Eat, Knit, Grow says
March 7, 2011 at 1:26 pmThat looks so delicious! I love your recipe remake! Yum!!
Gloria says
March 7, 2011 at 1:36 pmI love this recipoe, look specially yummy and love biscuits! gloria
Angela@RecipesFromMyMom says
March 7, 2011 at 2:39 pmI love a flaky pot pie but your cheddar chive bisquits could totally convert me. The creative touches were great.
Anonymous says
March 7, 2011 at 3:20 pmYUM!! I can't help but think that Paula Deen would be proud. 🙂 And yes.. I can confirm it is indeed 'y'all'. 🙂 Great post!
notyet100 says
March 7, 2011 at 3:26 pmplatter looks yummy,.
Susan says
March 7, 2011 at 3:36 pmLora … this is a great switch-up on the original! Love the drop biscuits atop that rich gravy! 'Not good for the hips, but great for the soul' … true, true, true, but yummmm!
Carole says
March 7, 2011 at 3:58 pmFantastic photos, Lora!
Lindsey @ Gingerbread Bagels says
March 7, 2011 at 4:14 pmOh my word that looks soooo insanely good! It looks sooo creamy and comforting and the cheddar chive biscuits are the perfect touch. I'm so glad you were chosen to participate!! 😀 Now what time is dinner? 😉
OliveOil says
March 7, 2011 at 4:27 pmThis is a great recipe! and a very attractive photos!
Anonymous says
March 7, 2011 at 4:56 pmThat is so great! What an awesome recipe, so comforting and hearty!
Georgia (The Comfort of Cooking) says
March 7, 2011 at 5:04 pmI made a dish very similar to this recently, except without the biscuits (I made small dumplings instead). This looks absolutely mouthwatering, though, Lora. My husband and I would both enjoy this so much! Thanks for sharing.
A Thought For Food says
March 7, 2011 at 5:17 pmI'm loving these drop biscuits. Nothing wrong with some southern cooking… nothing wrong at all!
Lo-mo says
March 7, 2011 at 5:18 pmWell done Lora!! Such a comforting dish, makes me want to head South just to get some! I wish I could smell this cooking! Loojs fabulous!
Sabrina Modelle says
March 7, 2011 at 5:51 pmThat looks fab, y'all! So glad you've joined our little swap. This looks deliciously decadent. I'm sure "grandma" would have approved too.
Sandra says
March 7, 2011 at 6:41 pmLooks absolutely delicious! I am in love with this dish..and your photos making me hungry!:)
Shannon says
March 7, 2011 at 6:55 pmWOW! That looks so awesome!!
Claudia says
March 7, 2011 at 7:18 pmColor me hungry for these. Gorgeous, comforting and wow – all those flavors. I may start putting together the biscuits right now.
Cheryl and Adam @ pictureperfectmeals.com says
March 7, 2011 at 7:49 pmThis is just a perfect recipe! Filing and comforting and just looking at it makes me smile. This will be great on these cool late winter evenings.
Claire Gallam says
March 7, 2011 at 8:31 pmFREAKING YUM!!!! I am making this recipe after the wedding. Like, number one on my list!
Lizzy says
March 7, 2011 at 8:33 pmToo funny about the y'all controversy…this northerner hasn't a clue! But I do know your chicken and biscuits looks fabulous! My husband would dive right in if I served that for dinner 🙂
Danielle says
March 7, 2011 at 8:34 pmMmmm these look so good! You did just a great job making it your own! And yes, it is totally, "y'all" as it's a contraction of "you all". Silly people who tell you otherwise. 🙂
Tickled Red says
March 7, 2011 at 9:04 pmHeavens to Betsy send some my way darlin'! Great twist on a vintage recipe 🙂
foodwanderings says
March 7, 2011 at 10:26 pmNever seen drop biscuits and reading the title to this post I couldn't guess imagine my pleasant surprise:).
Jessica @ How Sweet says
March 7, 2011 at 10:49 pmHoly comfort food. I need some of this!
Anonymous says
March 8, 2011 at 1:14 amSouthern food seriously is the best comfort food. This looks awesome!
Happy When Not Hungry says
March 8, 2011 at 2:15 amWow this dish looks amazing! I don't make cream sauces enough, so definitely have to try this one. Yum!
Pacheco Patty says
March 8, 2011 at 4:20 amI would call this soul food comfort food and I would love this for dinner any time.
I love your cast iron skillet;-)
Sara says
March 8, 2011 at 6:10 ammmmmmmmm..looks so comforting! Yum! I love creamy chicken recipes!
Angie's Recipes says
March 8, 2011 at 10:51 amThis looks fabulous! I love that creamy chicken recipe especially!
Elle says
March 8, 2011 at 2:57 pmJust beautiful! I love your twist on the original recipe. LOVE.
Emily Malloy says
March 8, 2011 at 3:07 pmYes. Please.
Anonymous says
March 8, 2011 at 5:30 pmyou may be a fake southerner, but that looks like some good ole' southern cookin'!
Lana says
March 9, 2011 at 3:06 amWould my husband love this! I am a Southerner by marriage and I have a soft spot for biscuits. I just need California weather to cooperate and send in some more rain to truly enjoy a dish like this. Great job on adapting the recipe!
Anonymous says
March 9, 2011 at 4:42 pmHi Lora- I'm new to the recipe swap too this month! I love your chicken stew- especially the roasted peppers and leeks. And the biscuits look amazing! I love the super creamy sauce- comfort in a bowl!! Great post and I look forward to what you cook up next! Cheers!
a frog in the cottage says
March 17, 2011 at 4:27 pmthat is so mouth watering !!! and fun !! thanks for sharing
Mari says
March 17, 2011 at 5:19 pmThere isn't anything in this recipe that I don't LOVE! I've never thought to put caramelized anything in a pot pie, but I'm convinced now. The colors, the flavors, the aromas (that I can only image smell divine), even the mason jars full of cream are making me hungry. Glad to be part of the recipe swap group with you Lora!