Sometimes I want to make something only to realize that I either can’t remember the recipe or I am missing something to make it. Sometimes that combination leads to to experiment and that experiment really works.
A few years back I became obsessed with savory pies, especially the chicken, ham and leek pie we had in England. I made a few versions of it and they always came out well, but not exactly the same. Since then I’ve reduced my meat intake considerably, to the point where I eat almost none. Every now and then, especially when the weather gets cooler, I kind of want the comfort food aspect that a lot of meat dishes can give. With that in mind, I decided to do a chicken, ham and leek pie again, but this time, I decided I wanted biscuits on it. Yes, biscuits.
I started this with a vegetarian base so I could split the filling and have a vegetarian version for later in the week. Leek, onion, shallot, garlic and carrot. Then I made the sauce because, as we all know, the sauce is the best part of any savory pie. A little wine, some heavy cream, vegetable stock and it became perfection. After splitting the filling, I dded the meat and topped with buttermilk biscuit dough (yes, homemade and darn delicious I must say).
The results were pretty fantastic. Light and savory biscuits with the rich sauce and you have comfort food heaven. I’m actually super excited to cook up the vegetarian version this week as I think it will be just as good without the meat. Maybe better.
- 1 pat butter
- 1 leek, white and light green parts
- 1/4 sweet onion
- 1 small shallot
- 2 smallish cloves garlic
- 2 medium carrots
- 1/4 cup white wine (I used a moscato this go)
- 1 cup heavy cream
- 1 cup vegetable stock
- 1 teaspoon flour
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
- 1/2 chicken breast plus one chicken thigh
- 4 oz. ham
- buttermilk biscuits (I used this recipe from Girl versus dough – incredible and easy!)
To cook the chicken, heat pan over medium high heat. Add chicken breast and thigh and enough water to cover the bottom of the pan. Cover and cook until cooked through, about fifteen minutes. Remove from heat and leave covered for a few minutes then transfer to plate to cool. Shred chicken with two forks.
Heat oven to 425 degrees
Chop leeks, onion, shallot and carrots into a small to medium dice. Mince garlic. Heat pan with 1 pat of butter (about a half a tablespoon) over medium heat and add vegetables and garlic. Sauté until softened and aromatic. Season with a little salt and pepper. Add thyme and cook for about one minute, stirring frequently. Add wine and stir. Let the wine evaporate a little then add 1 cup of cream. Add flour (or arrowroot or cornstarch for no gluten, but with the biscuits … just use flour) to vegetable stock, stir and add to vegetables. Increase heat to medium high. Allow to cook for a few minutes until bubbling, then reduce heat to medium and let thicken and slightly reduced. (This is where I split the filling, keeping half totally vegetarian and adding the meat to the other half). Add chicken and ham and stir to combine.
Pour filling into an 8×11 pan and top with biscuit dough. Place, uncovered, into the oven for 20-25 minutes until biscuits are cooked through (mine took 23 minutes). Remove from oven and let rest for about five minutes, then serve. I served mine with a kale salad and it was comfort food bliss.