Page Fifty-Two.
People who make chicken pot pie from scratch are separate from most earthlings. Maybe we love more deeply. Maybe we're more sensitive and caring. Perhaps we feel all emotion more deeply. We definitely handle criticism more poorly than most. Who knows really what it is that sets us apart? But, usually, most of our sins are forgiven, when we serve up fresh, home made chicken pot pie.
You probably have your own recipe for chicken pot pie filling. If not, I'll eventually write mine down in this blog. But for today, I'll just tell you how to make the best topping ever. It's really easy too and good for a variety of purposes.
Mix two cups Bisquick or any all purpose baking mix with one cup of heavy whipping cream in a bowl with a fork. Just mix 'till moistened, 20-40 seconds. Roll out onto floured board or counter top. Knead three, four or five times. UNDER WORK THE DOUGH!!! Then, roll out into the shape of the pan that the chicken filling is in, rolling to between 1/3 - 1/2" thick. Carefully transfer onto chicken mixture. (This dough makes enough to cover a 9" X 13" pan, about eight servings of Pot Pie.) Then melt four tablespoons of butter and carefully brush over the top of the dough. Place the casserole into the oven at 425-450 f. and cook 'till filling is bubbly and topping is lightly, golden-brown, about 15-20 minutes. Then, enjoy its tender, flaky goodness.
This dough is also excellent as a biscuit. After rolling out to 1/3 - 1/2" thick, take a biscuit cutter or upside down drinking glass and cut out rounds from dough. Gently place the rounds on a pan. Delicately brush with melted butter and bake, 425 - 450 f. until light golden-brown, about 15 minutes or so. Just delicious!
This dough is not low fat, clearly. But for a special occasion, a birthday perhaps, it's okay.
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