meat pie

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.

Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

For the Chicken:

(1.9L) homemade or store-bought low-sodium chicken stock

(2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

onion, diced (about 8 ounces; 2 cups; 225 grams)

large carrots, diced (about 8 ounces; 1 1/3 cups; 225 grams)

celery ribs, diced (about 5 ounces; 3/4 cup; 140 grams)

garlic cloves, crushed

thyme

flat-leaf parsley

rosemary

bay leaf

For the Filling:

gelatin (4 1/2 teaspoons; 15 grams)

(55 milliliters) reserved chicken stock, cooled

unsalted butter (8 tablespoons; 115 grams)

all-purpose flour

carrot, diced (4 ounces; 3/4 cup; 115 grams)

celery rib, diced (4 ounces; 3/4 cup; 115 grams)

(115 milliliters) dry white wine

(900 chicken stock

peas

pimento peppers (1/2 cup; 85 grams),

thyme leaves (about 1 teaspoon; 7 grams)

(5 grams) freshly ground black pepper,

(7 milliliters) Worcestershire sauce

For the Biscuit Topping:

all-purpose flour,

sugar (about 2 tablespoons; 30 grams)

baking powder

unsalted butter

buttermilk

For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.

Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.

For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.

Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste. 

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.

For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling. 

Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.

Individual Double-Crusted Chicken Pot Pies Recipe

For the Crust:

Flaky, Tender, and Nutty Whole Wheat Pie Crust

flour,

(2kg) bone-in, skin-on chicken legs, thighs, and breasts

garlic,

unflavored gelatin (4 1/2 teaspoons; 15 grams)

For the Egg Wash (optional):

egg,

heavy cream (1 tablespoon; 15 milliliters)

For the Crust: Prepare a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust as directed. Divide dough in half and roll each half into a thin sheet, around 3/16 inch thick, using as much flour as needed to prevent sticking along the way. Transfer pieces to a half sheet pan, cover tightly with foil, and refrigerate at least 2 hours and up to 48 hours before using.

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.

To Assemble: Adjust oven rack to middle position and preheat oven to 400°F (200°C). With a sharp knife, cut 1 sheet of chilled dough into 6 roughly equal squares. Nestle each one into the bottom of a 2-cup-capacity oven-safe dish. Cut 6 "lids" from remaining sheet of pastry with a sharp knife, using an overturned 2-cup baking dish as your guide; alternatively, cut with an appropriately large cookie cutter. Set pastry lids aside and use scraps to patch gaps in coverage along the bottom crusts, all the way to the top edge of each dish.

Divide filling evenly between dishes, about 1 1/2 cups each (12 ounces; 340g), although the exact amount will vary with the specific amount of vegetables and chicken used. Top each dish with a pastry lid and gently crimp the edges with a fork to seal pastry to bottom crust.

For the Egg Wash (if using): Whisk egg, cream, and salt in a small bowl. Brush over top crust of each pie in a thin, even layer. This will give the crust a glossy golden sheen.

Transfer dishes to a foil- or parchment-lined baking sheet and bake until pastry is golden brown and filling is bubbling-hot, about 1 hour 15 minutes. Let cool at least 30 minutes before serving, to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

Smoked Turkey Pot Pie Recipe Amps Up Your Thanksgiving Leftovers

butter

onion,

mushrooms,

vegetables

water

teapoon

Simon & Garfunkel rub

seasoning

crispy apples, peeled, cored,

flour

turkey stock or chicken stock

pie dough

This classic meat pie is what it's called...CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!

Classic Meat Pie

vegetable oil

beef

Kosher salt

cayenne pepper

tsp smoke paprika

tsp chili powder

tsp cumin (ground)

tsp white pepper

tsp black pepper

onion

green pepper (cored,

jalapeno (stemmed, seeded, and chopped)

plum tomatoes (diced)

bay leaves

Worcestershire sauce

tbsp all-purpose flour

scallions (thinly sliced, about 1/2 cup)

Louisiana hot sauce

Pie Dough

eggs

Vegetable oil (for frying)

Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.

In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.

Sprinkle over the beef.

Cook in a large skillet or medium high heat heat for about 8 minutes.

Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.

Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).

Stir in the scallion and hot sauce and transfer the mixture to a baking pan.

Line two baking pans with parchment paper and a dusting of flour.

Divide the dough into to four even sections.

Return the 3 sections back to the fridge.

Dust your counter with flour and roll out the first section until it's just under a 1/4 inch thick.

Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.

Lightly brush the outer edges of each round with the egg wash.

Place 2 tablespoons of the the filling in the center of each round.

Fold the circle over the filling to make a half circle.

Using the back side of a fork, press around the edges to seal the pie.

Transfer the pies to the prepared baking sheet

Refrigerate for at least 30 minutes.

To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F. &nbsp;(Or, heat your oven to 350° F.)

Fry the chilled pies in batches. &nbsp;(Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).

Drain on paper towels.

Keep warm in oven as you fry up the other pies.

https://embed.mediavine.com/videos/l6mf8cm55bdftin8dszv

Follow these easy instructions for making the most savory, flaky and delicious Classic Meat Pies at home!  So good and so easy to prepare!  Kris and Wesley (the Loon) walk you through the steps for making these incredible savory pies.  Delicious!

INSTRUCTION FOR MAKING HOMEMADE CLASSIC MEAT PIES

Tamale Pie

onion (finely chopped)

green bell pepper (finely chopped)

jalapeño peppers

corn kernels (fresh

tomatoes

tomato paste

chili powder

cumin

salt

black olives (optional*)

Monterey Jack cheese (shredded (about 1 cup shredded))

yellow cornmeal

sugar

milk

unsalted butter (melted)

Preheat oven to 375 degrees F.

Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

Assemble &amp; Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Mediterranean Lamb Pie is richly flavoured with olives, chorizo, oregano and red pesto. Serve nestled in crisp golden pastry or under creamy mash. Either way, this pie is delicious.

Mediterranean Lamb Pie

500 g/ 17 1/2 oz Lean minced (ground) lamb (mine was <10% fat)

75 g/ 3 oz Cooking chorizo

Shallots

Celery

Leek (medium)

clove

Red pepper (medium)

Green Olives (de-stoned)

tsp Dried oregano

200 g/ 7 oz Tinned tomatoes (chopped)

tbsp Red pesto

Salt & pepper -

350 g/ 12 ounces Plain (all purpose) flour

Butter

Salt

Water

kg/ 2 lb 3 oz Potatoes (suitable for mashing)

g/ 1 ounces Butter

Milk

Salt & Pepper -

tbsp Breadcrumbs

Finely chop the shallot, celery and leek and fry in 2 tbsp oil until beginning to soften. Mince the garlic, add to the pan and cook for a further 2 minutes. Remove the vegetables from the pan

Add the lamb to the hot pan and cook, stirring frequently, until browned.&nbsp;

Dice the chorizo, add to the lamb and cook for 3 minutes. Drain off any excess fat from the pan

Return the vegetables to the pan, along with the red pepper (chopped small), the green olives (quartered) and the oregano, cook for 5 minutes

Pour in the tomatoes and let everything bubble away for 10-15 minutes until most of the liquid has evaporated

Stir the red pesto through the mixture, season to taste and set aside to cool completely (spoon off any pools of oil as they form (or use a piece of kitchen towel to absorb it)

For the Mediterranean Lamb

Put the flour and salt into a large mixing bowl and stir briefly

Cube the butter and add to the bowl. Rub the butter into the flour, using the tips of your fingers, until the mixture looks like fine breadcrumbs and all large chunks of butter have been broken down

Add half the water and stir with a blunt knife, until the dough just comes together - add more water, little by little, as necessary. Aim for a soft, but not sticky dough

Tip onto a lightly floured work surface, knead very briefly, form into a ball, wrap in clingfilm and chill for 30 minutes

For the Shortcrust Pastry

Preheat (fan) oven to 180C/ 350F/ GM4&nbsp;

When the meat is completely cool, take the pastry out of the fridge and chop in half (with one 'half' being slightly larger than the other 'half')

Roll the pastry out on a floured work surface to 2-3mm thick and use to line the pie tin. Brush the edges with a little beaten egg

Pile the lamb filling into the pastry case

Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Use a sharp knife to make slash lines around the edge of the pie for decoration (see images) or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc...)

Brush the top of the pie with beaten egg, make a slit in the centre of the pie to allow steam to escape and bake for around 40 minutes until the pastry is crisp and golden

Assembling the Pastry Pie

Peel and boil the potatoes in salted water, then mash until smooth, adding the butter and sufficient milk to create a soft &amp; creamy consistency. Season to taste

Divide the lamb between 4 individual pie dishes and top with the potato (pipe it on for a neat finish). Alternatively, use a 20 cm circular pie dish.

Scatter a few breadcrumbs over the potato and bake for 30-40 minutes until golden

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