When I first received the pre-released Emeril Lagasse cookbook, Sizzling Skillets And Other One-Pot wonders, from the good folks at Morrow Cookbooks – The Simple Ingredient, and I had a chance to flip through the pages, I knew right away one of my choice recipes would be the Chicken Pot Pie with Biscuit top. Pot Pie is a fall staple in my family, and just like southern biscuits and cornbread, recipes vary from house to house, and everybody’s is “the best”.
Whether it is homemade or store bought pie crust, phyllo wrapped, or biscuit topped, all home cooked pot pie should be savored.
Several years ago I set out on an adventure to develop my own pot pie recipe, based on a culmination of my favorites, which you can find here.
I am sharing my recipe, as unfortunately I am not at liberty to share Emeril’s, though I would suggest you purchase his cookbook. The book contains down to earth, hearty, rustic, nourish the soul kind of food, and his pot pie recipe is pretty amazing!
I found his recipe different than my approach, as I bake the chicken breast to shred, make the dough, fill the individual bowls, and then top each with one layer of crust. Many in my family do a double crust, and I like that too. Emeril’s recipe calls for a whole chicken, cut into pieces, browned in a skillet, followed by the sauté of vegetables, and then the topping of tarragon biscuits. Thus, the point of the cookbook! Sizzling Skillet recipes are One-Pot Wonders, as they are created, cooked and served in a pot, skillet, wok, casserole dish or slow cooker.
I often make substitutions, but this time I followed the recipe to a ‘T’. The outcome was a very successful pot pie that looked just like the picture in the cookbook. It fed my son, his friend, myself and two tile men working in my house, so as stated in previous posts, the recipes are crowd pleasers. One eater had a small complaint of the tarragon in the biscuit, but I believe the tarragon added to the overall taste and the concept of the dish. In this case, I’d rather this particular seasoning be in the biscuit, than the dish itself.
I did get to hear at least six times that the dish was fantastic, and as good if not better than Chicken and Dumplings. I only wished it was cold and rainy out to really set the mood, as the Chicken Pot Pie with Biscuit Top “kicked it up a notch”, taking comfort to new heights.
Don’t forget about the unique zak! bowl giveaway going on right now; Follow the instructions below to increase your chances of winning! Contest ends Thursday, so keep following and stay tuned for the winning announcement!
Be sure to follow Emeril Lagasse on Twitter and/or Facebook!
- Giveaway includes one set of Emeril Flames 7 piece serving set. Pictures of dishes are from zak.com. It is a really fun set, and it can be configured a number of different ways to showcase different foods.
- Open to US residents only! Sorry!
- Winner will be chosen Thursday, 9-22-2011 by Random.org!
Here’s what you have to do: Comment on this post! Tell me which Emeril dish looks like something you would like to try, or check out my other bloggers in the party and tell me what you like that they are cooking!
To earn extra entries (make sure to leave a separate comment for each):
- Follow @fromagechick on Twitter.
- “Like” 30AEATS on Facebook.
- Subscribe to my RSS FEED.
- Tweet about this giveaway: You can use this if you want: “@fromagechick is giving away cool Zak bowls!