Serve these individual potpies with a side of spicy black beans: Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft. Stir in 1 (15-ounce) can rinsed and drained black beans, 1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes). Stir in 1/2 teaspoon crushed red pepper, if desired.
Buttery buttermilk biscuits make this family-style fave irresistible, and they couldn't be simpler to prepare, even for biscuit novices. Cooking the chicken bone-in makes it more flavorful and moist, but for convenience, you can substitute 4 cups diced skinless, boneless chicken thighs. Brown them first, and then mix into the filling to bake in the last step.
Making homemade chicken potpie doesn’t have to be an all-day event. If you hustle, you can have this comfort food on the table in 20 minutes. Start browning the chicken and bringing the broth to a boil right away, and get the pie dough in the oven as soon as it reaches 425°.
A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.
This recipe yields 3 individual servings of chicken potpie in ramekins – making it the perfect dish to serve the family or dinner guests. Rest assured if you have picky eaters, this simple recipe is perfect for everyone.
In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat—root vegetables help balance the fat from the flaky topping.