allurmemesrbelong2me: That’s… actually not a terrible idea.
chiknpiknman: This looks fucking good. I wonder what’s wrong with it
firedsynapse: There’s nothing wrong with it. It looks delicious. But my favorite part of a chicken pot pie is the bottom crust after it soaks in the gravy. Crispy on the bottom, gooey gravy goodness on the top. I’ve never been able to settle for top crust only “pies.” I guess it’s just a stubborn insistence for one of life’s great simple pleasures.
Inaerius: Here is the recipe taken from the [Delish website](http://www.delish.com/cooking/recipe-ideas/recipes/a56617/easy-skillet-chicken-pot-pie-recipe/):
INGREDIENTS
* 1 tbsp. olive oil
* 3 boneless, skinless chicken breasts, cut into 1″ chunks
* kosher salt
* Freshly ground black pepper
* 1/2 onion, chopped
* 2 medium carrots, peeled and chopped
* 2 stalks celery, chopped
* 2 tsp. fresh thyme
* 3 tbsp. flour
* 1 1/2 c. frozen peas
* 2 c. chicken broth
* 2 tbsp. heavy cream
* 1 can refrigerated biscuit dough
* 1 egg, lightly beaten
DIRECTIONS
* Preheat oven to 350°.
* In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
* Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more.
* Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened.
* Turn off heat and stir in cream, peas, and chicken.
* Remove biscuits from can and slice in half horizontally.
* Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.
cokie1220: I hate how this is referred to as a “hack”…
homao: So the hack is to slice it towards the palm of your hand?
Dewlord_: Chicken Pot Pie, three of my favourite things
alphalimalima: Only issue from having tried this (and kind of visible in the gif) is the bottom of the biscuits don’t cook through. Might consider partially baking the biscuits to provide a crisp bottom prior to laying over the innards. Have to mess with it a bit to find a decent yet efficient fix
MissyBear2: The only trouble I’ve had with doing biscuits on top of the mixture is that most of the time you’ll wind up with uncooked rawish dough on the bottom of the biscuits.
But they’re using nice thin ones where I like gigantic super thick ones. See how they’re cutting the biscuits in half?
So I guess that’s how they’re not having raw biscuits.
I prefer to cook the biscuits separately and to make more than I need. Then you have nice thick perfectly cooked biscuits that you can have the morning after for breakfast or whatever.
Edit: people seem to think I dont know how biscuits and cooking works. Ive been making pot pie for over 15 years and im telling you that THICK biscuits dont cook on the bottom when they are cooked this way.
THATS WHY THEY CUT THE BISCUITS IN HALF. I ALSO DONT LIKE THIN BISCUITS.
So i make them seperate.
gnudarve: Why don’t we go ahead and finish the job. I get it, its different it has texture and what not, but that little lake of stew in the middle is really bothering me. Can we just agree to cover it completely with the biscuits? I need this.
MajesticHobbit01: “This easy hack”
Oh fuck off…..
Shartle: Why is everything a “hack?”
Also this looks amazing.
kn8ife: Not everything is a hack!!!!
Tasimb: “easy hack”
Cooking is now hacking. God damn 2017.
Pacattack57: *easy hack*
*shows gif of cooking*
PM_ME_2DISAGREEWITHU: First they took our bottom crusts, and pretended they were never there. *That’s why it’s called a pot pie* they lied. *Restaurants gotta save time* they said. We accepted it, because we knew the truth and could still make our own.
Now they tell us to scrap half the top crust too.
Not today my friend.
Not today.
You’ll pry my crust from my cold dead hands.
PlNG: I just want to say you don’t even have to take a knife to grands biscuits to split them. Find a nice little seam and pull apart from there.
I make pigs in a blanket all the time. I peel them in half, cut both halves into thirds. 48 party franks per tube of grands. Nathan’s sells 30 per bag, so that’s some biscuits left over too.
dustlesswalnut: This is called “chicken with dumplings.”
Pot pie my ass. Looks good though.
ChuckLibre24: This is fucking chicken dumpling, not a chicken pot pie.
I’m reporting to the mods – and I’m serious about it.
SetPhaserOnStun: Dear Internet,
Please stop using the word “hack” for things such as, cooking recipes, DIY tips, cutting out bits of cans, ect..
WiseChoices: Nice recipe for Chicken and Dumplings, but not pot pie.
dparallax: For the people in this thread who are complaining about this and other pot pie recipes not having ths bottom crust and all its soggy, brothy goodness, I suggest looking into Pennsylvania Dutch Pot Pie. I am biased as I grew up on this stuff but imo its the only dish that deserves to be called pot pie, as its all the components cooked in one pot like a stew as opposed to more of just a meat pie. I found this recipe linked below. I haven’t used it before, but just wanted to give an idea of what it is to people who aren’t familiar with it. Its perfect for these cold weather months
https://www.justapinch.com/recipes/dessert/pie/chicken-pot-pie-the-real-pennsylvania-dutch.html
exitpursuedbybear: As someone who loves a homemade chicken potpie in a real crust with a real top. Fuck this abomination.
valiumblue: No bottom crust? This is not a Chicken Pot Pie.
This is a lie.
m0nyagi: So, the “hack” is no bottom crust? .. Alright.
I’d still eat this, even tho i think half of those on top biscuits are going to be soggy gross, i could get passed it.
HairyLenny: TIL American pies are shitty. Put a proper lid on it, and a fucking base too.
samtravis: I tried something like this once and it was gross.
The biscuits don’t cook on the bottom, they’re too thick. The bottom part of the biscuit doesn’t get hot enough and just stays raw and goopy while the biscuit tops get nice and brown and crispy.
SecretAgentVampire: THIS EASY HACK TURNS RAW FOOD INTO COOKED FOOD!!
Vidar34: What, exactly, is the “hack” in this recipe? This looks just like cooking. They’re a bit lazy with the store-bought biscuit dough, but otherwise it’s an unremarkable and ordinary recipe.
SecretDragoon: There’s got to be something wrong with this because that biscuit idea is insane.
alittletoostoned: without a bottom crust, isn’t this more like chicken and dumplings?
serpicoded: any good replacements for the heavy cream for those with lactose intolerance?
fakeasschickenpotpie: I approve.
epicrepairetime: it looks great, what is egg wash?
OddaJosh: I totally thought the biscuit dough was mozzarella in the first few frames if the gif
OGbigfoot: This looks awesome, but for the love of Samus can we stop calling everything a “hack”?!
inibrius: friggin peas.
Ferfuxache: Excellent. I look forward to continuing my war on peas by excluding the hell out of them.
prsTgs_Chaos: There’s one reason and one reason only I make pot pie and that’s gravy soaked pie crust. You take away even a little bit of pie crust, you done goofed.
LongboardingIdiot: salt & pepper pot pie
RedShirtDecoy: I made pot pie mix in the slow cooker and it was awesome, but this looks even better and easier.
Thanks for sharing OP. Im definitely going to try this over the weekend.
msundi83: I love chicken pot pie. But alas, I am cursed with not liking peas. Every time I see it I instantly feel the urge to try it, and every time I am forced to eat around the peas like an animal less I make myself Ill. Pray for me
that-there: Well, that’s not a pie.
sublimesam: When you have someone cooking a roux with fresh veggies in a Le Creuset cast iron, it’s less believable that they didn’t have the time, inclination, or skill to cut some butter into a bowl of flour. Usually cooking hacks and shortcuts which utilize prepared store-bought frozen processed foods are for when you’re too busy to do any real cooking, or lack the know-how or confidence to do something from scratch.
infamousnexus: I have an even easier hack.
1.) Take out the frozen pot pie from the Banquet/Marie Calendar/Stouffer’s box.
2.) Microwave it.
CloudsBelow92: Yumm
bluestreakxp: I wonder what the baking time would be if I subbed out the biscuit for piping on mashed potatoes.
girlsgonekyle: “this easy hack..” Nope
It’s a pie, not a pc.
TheBrianJ: THIS IS NOT A HACK. THIS IS A RECIPE. NOT EVERYTHING IS A LIFE-CHANGING CYBER HACK THAT WILL COMPLETELY CHANGE YOUR LIFE.
GOD DAMN.
Looks really good though definitely gonna give it a try at some point.
MichaelRahmani: [Source] (https://www.instagram.com/p/BcxN478lMhl/?taken-by=delish)
JustAGuyNamedAJ: I know now how I am going to use my left over turkey.
sexy2391: Anyone tried anything like this before?
fuzzisallyouneed: Anyone have a biscuit recipe?
IntergalacticShelf: no no no no no
a sheet of frozen puff pastry on top makes a much better pie
hibarihime: Making this with the leftover turkey I have from the holidays.
Dicto: .
musical_hog: That’s great knife technique when cutting the biscuit dough IN YOUR HAND
IFollowMtns: You can also just pop these ingredient in a slow cooker and make it that way.
Bl00dorange3000: My mom puts chopped up baguettes with butter in top. It’s fab.
zekromman64: I was sort of terrified when I saw her cut that frozen biscuit over her bare hand!
loamfarer: I’m going to try this but with rough puff.
HyperDiamond32: This one easy trick will make chefs hate you!
But for real, chefs really do hate kitchen hacks because of the lack of professionalism.
straka91: Just want to point out that cutting down towards your hand while holding the object with a knife is a bad idea, even with soft dough.
interex: Reminds me of what my mother always called Chicken Ala King.
Meow99: Definitely saved!
usernameforatwork: I feel like if the biscuits didn’t overlap so much you’d have a few to spare to cover the whole thing.
shunt808: salt, egg yolks and fat are good. Welcome to 2018. (I’m a bit early but you get my drift) Yes, I said drift.
dustinpdx: Why not just make your own dough while it simmers for 10 minutes?
