|Destroying Titans is hard and hungry work|
When a new games comes out, there is the moment of trepidation mixed with the wonder of a fresh experience. However, there are also games that we play over and over again, because they are familiar, yet inspire us to strive for the next level or bring out a tinge of nostalgia.
For me, “Civilization,” “Diablo,” and, more recently, “Titanfall” fit into that category. They are like home base, a place to retreat and feel comfort when the rest of the gaming world has gone sideways.
Comfort also extends to our food choices. A meal that evokes memories, sustains the soul, and still manages to surprise us sometimes by how good it really is.
|The Hellspawn were probably just|
looking for a good meal.
So I made it a bit differently. Getting rid of the pie shell, I used biscuits to top the savory filling and cooked it all in a cast-iron skillet (how retro!).
The result was something of a mix of two classics: the chicken pot pie I was aiming for and chicken and dumplings that my family had when I was younger.
Satisfying, yet doesn’t make a mess while eating it. Perfect for those times when I’m in a “Halo” match… and waiting to respawn. L
For the filling:
· 4 boneless chicken breasts
· At least 4 c. chicken broth
· 4 T unsalted butter
· 3 medium carrots, shredded (you can cut them into slices, if you like)
· 5 button mushrooms, quartered, tops only
· 1 rib celery, cut into ¼ inch slices
· 1 T kosher salt
· 1 c. frozen pearl onions, thawed, drained
· ½ c. flour
· 1 t dried parsley
· 1 t dried dill weed
For the dough:
· 2 c. flour, plus additional for dusting
· 1 T baking powder
· 1 t sugar
· 8 T cold unsalted butter, cubed
· 1 t grated lemon zest, dried
· ¾ c milk, plus additional for brushing
1. FILLING: Cut the chicken breasts into bite-sized cubed and place in a medium saucepan. Add the broth so it just covers the chicken and bring to a boil. Cover, turn the heat very low, and poach chicken until just firm to the touch, about 20 minutes. Remove chicken and reserve the broth.
2. Melt the better in a 9-inch cast iron or other heavy ovenproof skillet over medium high heat. Add carrots, mushrooms, celery, and salt and cook until vegetables are light brown, about 4 minutes.
3. Add the onions and cook about 1 minute more. Stir flour into the vegetables and cook an additional minute. Pour in the reserved chicken broth and whisk until it comes to a boil.
4. Reduce the heat slightly and simmer, uncovered, until thick, about 3 minutes. Stir in chicken and remove skillet from heat. Stir in parsley, dill, and pepper.
5. DOUGH: Preheat the oven to 450 degrees. Whisk the flour, baking powder, sugar, and salt in a large bowl. Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy. Work in the remaining 5 tablespoons of butter until it forms pea-size pieces.
6. Stir lemon zest into the milk, let it sit for 2 minutes, and then stir milk into the flour mixture to make a soft dough. Turn the dough onto a lightly floured work surface and pat into a ½ inch thick rectangle. Fold the dough in thirds as you would a business letter, then pat into a 10 inch wide disk. Cut the dough into 1 inch pieces.
7. Bring the chicken filling to a simmer. Place the biscuit pieces on top of the hot filling. Brush the biscuits lightly with milk. Put the skillet on a baking sheet and bake until golden brown, about 20 minutes. Let the potpie rest for 5 minutes before serving.