One of B’s relatives posted her beautiful chicken pot pie with cookie-cutter top crust to Facebook, and I was inspired. I used the Flaky Cheddar Cheese Crust from The Pie and Pastry Bible for both the top and bottom crusts, but doubled the recipe to have enough. That left me some extra, which baked into amazing crackers!
For the filling, I started by roasting 1.5 lbs of frozen, boneless chicken parts with chopped celery and carrot and around a half cup of apple cider. I put off blogging for too long to remember perfectly,but I think it took about a hour to get to 165F inside.
When the chicken was roasted and cooling enough that I could cube it, I made a roux with 4 tbsp of butter and 4 tbsp of flour, and whisked in 2c of milk. Once that was nicely simmering, I chopped the chicken and added it, the veggies, and what was left of the cider.
I roasted a somewhat ridiculous amount of sweet potato last week, because the baby loves it. Unfortunately, he doesn’t like being spoon-fed; in fact, he outright refuses most of the time. Thie potatoes roasted extra-long due to some child-related crisis, so their final consistency was too soft for a good finger food, leaving me with a lot of sweet potato purée and no plan.
Conveniently, sweet potato can be substituted for pumpkin, so I made both a sourdough and a quick bread version of not-pumpkin bread, and these biscuits.
“But wait”, you say, “there is no cider in those!”
And you are right, and if you have been reading here before, you won’t be surprised that there is a substitution. I stock buttermilk powder, rather than fresh buttermilk, so instead of mixing that with the sweet potato, I whisked it with the dry ingredients. But instead of adding water to finish, I added 2/3c of apple cider to a double batch of biscuits. The end result is sweet, “sparkly”, and very fall. I may make more of these to take for Thanksgiving, because even a double batch won’t last that long! I got 18 biscuits from a double batch, 6 of which were frozen for later baking.