One-Pot Chicken & Biscuits

I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤

This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.

The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.

Yield: 8 servings

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 6 T chilled unsalted butter, cut into pieces
• 1/2 cup plus 2 T heavy cream

For the Filling & To Assemble:

• 1 T vegetable oil (I used canola oil)
• 1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
• 2 T unsalted butter, divided
• 1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 medium carrot, scrubbed, cut into 1/2-inch pieces
• 1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
• 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
• 4 large garlic cloves, finely chopped
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper, plus more
• 2 T all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock or water
• 1/2 cup heavy cream, plus more for brushing
• 1/2 cup fresh or frozen peas
• flaky sea salt
• fresh parsley, for garnish, optional

To Make the Biscuit Topping:

1. Whisk flour, baking powder, and salt in a large bowl to combine.
2. Add chilled unsalted butter, cut into pieces, and toss to coat.
3. Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
4. Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
5. Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.

To Make the Filling & To Assemble:

1. Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
2. Heat oil in a 10″ cast-iron skillet over medium-high.
3. Pat the chicken with paper towels to dry. Season both sides with salt.
4. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
5. Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
6. Reduce heat to medium and melt butter in pan (no need to clean).
7. Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
8. Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
9. Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
10. Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
11. Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
12. Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
13. Taste and season with more kosher salt if needed.
14. Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
15. Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
16. Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
17. Let cool slightly before serving. Garnish with parsley, if desired.

Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

• 3 tablespoons unsalted butter
• 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
• 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
• 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
• 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
• additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
• 3 to 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 1 teaspoon poultry seasoning (optional)(I omitted it)
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 5 cups chicken stock
• 1 cup heavy cream
• 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
• 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
• fresh tarragon, parsley or dill, for garnish

1. In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
2. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well; I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
4. Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
5. Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
6. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
7. Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.

Slow-Roasted Carrots with Browned-Butter Vinaigrette

These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.

This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.

Yield: Serves 4 to 6 as a side dish

• 2 pounds large carrots (I used rainbow carrots)
• 3 tablespoons olive oil
• 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
• 2 cardamom pods
• 1-2 star anise
• coarse salt and freshly ground black pepper
• 3-4 tablespoons sherry vinegar, to taste
• 1 teaspoon Dijon mustard
• 3 tablespoons chervil leaves or chopped fresh parsley

1. Heat the oven to 325 degrees, preferably on convection.
2. Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
3. Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
4. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
5. Add 3 tablespoons butter, spices, salt and pepper.
6. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
7. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
8. Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
9. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.

Skillet Shepherd’s Pie

My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.

Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂

This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.

Yield: Serves 6

• 2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
• coarse salt and freshly ground pepper
• 1/2 cup milk (I used 1%)
• 1 large egg
• 6 T unsalted butter, divided (4 T melted)
• 2 carrots, peeled and chopped
• 1 large yellow onion, chopped
• 1 1/2 pounds of ground turkey or 93% lean ground beef
• 2 T tomato paste
• 4 garlic cloves, minced
• 2 tsp fresh thyme or ½ teaspoon dried thyme
• 2 T all-purpose flour
• 1 1/2 cups chicken stock
• 2 tsp Worcestershire sauce
• 1 cup frozen peas

1. Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
2. Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
3. Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
4. In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
5. Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
6. Melt remaining 2 tablespoons butter in skillet.
7. Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
8. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
9. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
10. Stir in flour and cook for 1 minute.
11. Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
12. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
13. Off the heat, stir in peas and season with salt and pepper, to taste.
14. Adjust oven rack 5 inches from broiler element and heat broiler.
15. Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
16. Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
17. Let the casserole cool for 10 minutes before serving.

My daughter has also been keeping herself busy, of course. After cleaning out our refrigerator as part of a Home & Careers homework assignment, she handcrafted a festive St. Patrick’s Day bow tie for our cat, Franklin. He modeled it on his Instagram page!

To see more of her amazing photos, check out franklin.the.fluff on Instagram. Super cute. ❤

One-Skillet Rotisserie Chicken Pot Pie

Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.

Yield: Serves 8

• 5 cups coarsely shredded rotisserie chicken meat
• 2 large yellow onions
• 1 lb rainbow carrots or turnips, cut into 1/2-inch pieces
• 8 garlic cloves
• 1 T thyme leaves
• 3 T unsalted butter
• 2½ tsp Kosher salt, divided
• 1½ tsp freshly ground black pepper
• 3 T all-purpose flour, plus more for surface
• 1 cup dry white wine
• 2 cups heavy cream, divided
• 10 oz bag frozen peas
• 1 sheet of puff pastry (1/2 box/8.6 oz), thawed overnight

1. Place a rack in center of oven; preheat to 400°, preferably on convection.
2. Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
3. Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
4. Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
5. Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
6. Add thyme leaves to bowl with carrots/turnips and garlic.
7. Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
8. Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
9. Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
10. Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
11. Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
12. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
13. Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
14. Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
15. Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
16. Bake pot pie until crust is light golden brown, 22 to 24 minutes.
17. Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
18. Let sit 10 minutes before slicing and serving.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

• 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
• 2 T (28g) olive oil
• 3/4 tsp (1.5g) cinnamon
• 1 tsp (3g) ground peppercorns, preferably Szechuan
• 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

• 1.8 to 2 oz carrot greens
• 2 oz (56g) baby spinach or flat-leaf parsley
• 1 large garlic clove
• 2 1/2 T (35g) olive oil
• 1 T (14g) red wine vinegar
• 1/2 tsp (3g) fine sea salt
• small carrot greens, for garnish

To Roast the Carrots:

1. Preheat the oven to 350 degrees, preferably on convection.
2. Peel and trim the carrots.
3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
4. Add the cinnamon, peppercorns, and salt; stir to blend.
5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

1. Set a large pot of salted water over high heat and bring to a boil.
2. Prepare an ice bath.
3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
3. Serve family-style with reserved sauce on the side.