Chicken pot pie with Old Bay biscuits.
In the pan we have the trinity,
which is bell pepper, so green or red, or both,
onion, and celery.
And that's cooking down with a little salt and pepper,
in some butter.
So we just get it going, oh, five to seven minutes.
So we hold off a bit and then we throw in our garlic.
And we're gonna throw in
a couple tablespoons of fresh thyme,
and a couple of fresh bay leaves.
(vegetable sizzling)
Smells great already.
So now we're going to sprinkle in a little bit of flour.
And give that a spin.
And then we're ready to start adding our liquids.
We're gonna add a few cups of chicken bone stock,
which is what I'm using,
or chicken broth, or chicken stock in a box
from your pantry.
We're going to add about a cup of half-and-half or cream.
And let that also not only help thicken it up, of course,
but give it that kind of sweet edge
because we're going to add hot sauce.
So a little hot sauce.
I like Frank's RedHot, is a fave.
Give that little stir.
Now if your rotisserie chicken
just came home from the market and it's still warm,
you can literally just take all of the chicken,
shred it, and drop it right into the casserole.
And then pour the sauce over top,
and then top it with biscuits.
If you bought it the day ahead,
or prepared it before you went out for the day,
and it's got a little chill on it,
drop it into the creamy, spicy
gravy,
and just let it heat through for a minute.
We're gonna transfer our casserole base
over to the casserole dish just for fun.
You could really just make it right in that thing
because it's cast iron.
The casseroles are friendly.
Oh!
(audience applauding and cheering)
He looks yummy.
(Rachael giggles)
And I love this part.
I make my own biscuits a lot, several times a year.
I make dumplings, biscuits, all kinds of things.
But there is something to be said
for the childlike, you know what I'm, right?
For the childlike joy
(audience applauding and cheering)
of popping open the doo-dad.
(audience applauding)
I know.
It's so stupid, but I love it.
It's really- (audience laughing)
(biscuits banging) (Rachael squealing)
(audience applauding and cheering)
We top
our casserole
with our little popup biscuits.
Okay. (audience applauding)
You're so cute.
But I'm still gonna to eat ya.
(audience laughing)
And then
they gotta have some extra flavor.
(audience applauding) Old Bay!
A good, fat sprinkle of Old Bay on all of our biscuits,
and then we pop 'em in the oven.
Okay, so.
(audience applauding)
There's a little parsley.
And then I'm gonna put one biscuit over here,
and I'm gonna do a little maneuvering
so I can get a lot of chicken and gravy.
Mmm!
I know!
And then we're gonna pop our other biscuit on top
'cause everybody's gonna want two.
(audience applauding and cheering)
(chiming)