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Printable recipe below! A fall classic comfort food recipe that is an easy pot pie great for the family!
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Printable Recipe: https://kentrollins.com/biscuit-chicken-pot-pie/
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0:00
Heaven in every bite right there on that
0:02
plate. Tom.
0:04
But folks, this biscuit pot pie. That's
0:07
wrong. As a chicken chop chicken chop.
0:11
All right, forget it. I'm full and I'm
0:12
cutting to the chase. This is the best
0:14
comfort food I've ever eat in my life. A
0:17
biscuit topped chicken pot pie. And it's
0:19
the easiest thing you'll ever make. A
0:21
one pot meal.
0:34
Hey, welcome into camp. And what are we
0:36
talking about? A chicken pot pie. But
0:39
whoa, we have got some tricks and tips
0:41
for you with makes it easy. You ain't
0:43
got to go to all that work to make the
0:45
pie dough on the bottom, the pi dough on
0:46
the top, cuz we're going to mix all this
0:48
good chicken flavor that has been
0:50
grilled back in there with some great
0:52
sauce. And what? Top it with biscuits.
0:55
Perfect fall recipe. One pot meal.
0:57
Gather them at the table. Bless it and
0:59
let's get ready to eat.
1:08
Now, we're talking about chicken pot
1:10
pie. We're talking about bringing some
1:12
flavor out of some chicken. And for
1:14
years, my mother made this and it was
1:15
always chicken breast boiled in water
1:19
and then you would take it out and you
1:20
would just dice it up, put it in there.
1:22
And guess what? She used veg all. Y'all
1:25
ever seen that stuff in a can? They used
1:26
to throw it at us at the lunchroom for
1:28
so many years. They put it in everything
1:29
they cooked, even the cinnamon rolls
1:31
sometime, I think. No veg all here
1:33
today, I promise you. But a chicken
1:35
thigh is going to bring you the most
1:36
flavor in either chicken and dumplings
1:39
or a chicken pot pie. To even bring out
1:42
more, we're going to throw them on the
1:43
grill. Now, there is
1:45
Hey, I have a question. Are they
1:46
cheaper?
1:46
They are cheaper than chicken breast.
1:49
Uh, and to me they it is the meat that
1:51
has got the most flavor on the chicken.
1:53
Now there's just a little skin left on
1:55
some of these. These were boneless when
1:57
I bought them. Most of the time that
1:58
stuff will pull off, but if you have to,
2:01
you can cut it. But I ain't worried
2:04
about little bitty pieces. I'm just
2:05
wanting to get this big piece off there.
2:08
And I don't know if y'all can hear it or
2:09
not, but the neighbor across the
2:10
mountain there is pruning a bunch of
2:12
trees this morning. Maybe he's going to
2:14
supply us with firewood that could come
2:17
off. They are boneless and you can buy
2:19
them bone in a little cheaper than this
2:21
and then you can take the bone out of
2:23
them. But we're just going to unroll
2:25
them all, get them laying flat, which
2:28
all of them are, I think.
2:30
And we're going to season with our
2:31
mosquite seasoning. Now, you can use
2:33
your favorite chicken seasoning, but I
2:35
think when you pair it with our
2:36
mosquite, it's got a little ancho chili
2:38
in there, but it's not hot. But this is
2:40
what we put on chicken all the time, and
2:42
it brings out a great flavor. So, we're
2:44
going to season them pretty heavy. Salt
2:47
and pepper, garlic powder, a little
2:49
lemon pepper. You're in pretty good
2:50
shape if you got all that on hand. We
2:52
got Obertha over here. She has got some
2:55
cherry wood in her and a little bit of
2:57
oak hardwood lump.
3:02
[Music]
3:12
There's already one piece on here, but
3:14
when you've got good help like I do, you
3:16
always have to cook theirs first. We're
3:18
going to set it right there. Mage, it'll
3:20
be all right. We're gonna get them on
3:22
there. When you got them rolled out this
3:25
way to where they're pretty thin, don't
3:26
take them long to cook. It don't. And
3:29
you ever had a chicken pot pie, maybe
3:31
one of them frozen ones, and you brought
3:33
it home and you look for the chicken in
3:36
there and you couldn't find it. Y'all
3:38
have never known me to scrimp on meat
3:41
that we're going to cook. We always
3:42
going to have plenty of it.
3:46
This is nearly the star of the show.
3:48
Plus the sauce and the biscuits that go
3:49
in there with it. So if you're cooking
3:51
these at the house and you ain't got a
3:53
bertha, but you're going to put them on
3:54
the grill, you can cook them indirect
3:56
for a little while. That means all the
3:58
heat's on one end, the yard birds on the
4:00
other. Let it get a smoke bath for about
4:02
15 20 minutes, then move it to the other
4:05
end, which is a hot grill to finish.
4:07
Now, I like to start off when I'm
4:08
cooking chicken with a hardwood lump and
4:11
some good oak wood. Maybe just a little
4:13
bit of cherry throat in there to give it
4:15
some flavor. But just remember, don't
4:17
overcook them because this is going to
4:19
finish cooking in that Dutch oven a
4:20
little. So, we're going to go a little
4:22
under today.
4:24
[Music]
4:30
Well, chicken been on about probably I'd
4:32
say 6 or 8 minutes. We're going to take
4:35
a look in here. You can see I like to
4:37
when you take that chicken and you pull
4:39
it and you can see it try to break just
4:41
a little. It's pretty close ready to
4:42
turn. We got some good color on there.
4:44
It don't hurt to turn them. It's just
4:46
like I've always told you on them
4:47
burgers. You can flip them much as you
4:49
want. Just don't flip them on the ground
4:51
cuz the pups will get them when you get
4:52
there.
5:11
Well, the chicken is done off the grill
5:13
over there. Just minding its own best
5:15
bestest business it is. I got a 12-in
5:18
Dutch oven here. Put me a stick of KY
5:20
Gold butter in there. Now, I done sliced
5:23
me up some celery and diced it pretty
5:24
good. Carrots, just thin rings. That
5:27
way, they get done pretty quick. Dices
5:29
up a a yellow onion. So, let's get it
5:31
all in there. This will sort of remind
5:33
me of Thanksgiving. and all this gets
5:34
the flavoring.
5:39
Now, if you're cooking this in the
5:40
house, and remember, this is a one pot
5:42
meal. Don't do it in something else. Do
5:44
it in the pot you're going to finish in.
5:45
You don't have to wash as many dishes.
5:47
Medium high heat on the range, and
5:48
you'll be good to go. We're going to
5:50
give it a little stir. Make sure
5:52
everybody gets some of that butter love
5:54
on it. We're probably going to cook this
5:56
8 to 10 minutes till everything gets
6:00
tender.
6:02
But before we go any further, let's test
6:05
your campfire knowledge. What was the
6:07
most commonly used cooking fat on cattle
6:09
drives? Olive oil, tallow, butter, lard.
6:14
What ingredient helped thicken soups and
6:16
stews when the flour was scarce? Coffee
6:19
grounds, mashed beans, potato flakes,
6:22
cornmeal. And how many meals per day did
6:26
a chuck wagon cook usually prepare? 1 2
6:30
3 or four? What's the best Dutch oven
6:33
size for cooking a meal for six people?
6:35
6 in, 8 in, 10 in, or 12 in? What was
6:39
cowboy coffee typically made in? Granite
6:42
wear, a sock, a cast iron pan, or an old
6:45
can. What's the ideal wood for cooking
6:48
over an open fire? Pine, oak, cedar, cow
6:52
patties. So, how do you think you did?
6:56
Stick around because we'll reveal all
6:57
the answers at the end of the show.
7:13
[Music]
7:17
Put the garlic in there about 2 minutes
7:19
ago. And the fragrance that's coming off
7:21
of there now, it is so good. Carrots is
7:23
tender. That's what I was really waiting
7:25
on. So, first some chicken broth.
7:32
Now, the chicken broth, we got to have a
7:34
little flour, a little at a time.
7:39
Give it a stir.
7:43
And you can see how that's already
7:44
really got pretty thick. So, you know
7:46
what helps? Some heavy cream. Don't be
7:49
using milk. Don't be using half and
7:51
half. Use
7:52
I mean, come on. That's okay.
7:54
No, we're going to add some goodness to
7:56
it. We are. We're going to add just a
7:58
little mosquite seasoning. You ain't got
8:00
none. Get you some coarse ground black
8:02
pepper at this time and give it a little
8:04
shake cuz it's going to need it. Just
8:05
make sure you stir it really well. You
8:07
don't want any clumps of that flour to
8:09
be hanging out together. And it'll
8:11
thicken a little as it cooks.
8:14
Almost forgot. Can of sweet corn. Do not
8:17
drain it. We're going to add it to it.
8:23
It's probably going to cook four to five
8:24
minutes on a simmer. If you're cooking
8:26
in the house on the burner, turn it down
8:28
to low. Just let this simmer and then
8:30
we'll finish it off over there on the
8:31
chuck box and we'll bake it.
8:35
[Music]
8:45
All the chicken is cut up in there. You
8:48
don't have to look for a bite of chicken
8:49
in this deal. I promise you. Now, when I
8:51
told you we was making chicken pot pie,
8:53
one of my favorite things to cook too
8:55
and also eat is chicken and dumplings.
8:57
So, we going to have a little chicken
8:59
pot pie, chicken dumpling, chicken pot
9:01
pie, and some chicken dumpling. We're
9:03
going to make it easy. What am I using?
9:05
Wackams. I sure am. But when you go
9:08
talking about putting dumplings in
9:10
something, now this would have been just
9:11
right to put biscuits on top and leave
9:12
it just like that. So, we're going to
9:15
add a little more broth to it. We are.
9:18
We'll give it a stir. See where we're
9:20
at?
9:23
Now, you can get any kind of whackoms
9:25
you want. But,
9:27
and why do you call them whackom?
9:28
Because right there, usually you have to
9:30
whack them to get them to open. And you
9:31
whack them on the side of the counter.
9:33
But these here have been sitting out
9:34
here in the warm a little now. Just
9:36
pinch off some bite-sized pieces. And
9:39
they sort of they got a little warm.
9:41
They did because these are sticking to
9:42
my finger.
9:44
And it's going to remind you of eating
9:46
chicken and dumplings in every bite. We
9:48
got three biscuits in there pinched up.
9:51
Smooth out your working surface.
9:54
Rest of them biscuits,
9:56
they going right here on top. But I will
9:59
tell you, when I was on ranches cooking,
10:01
I like to cook what I like to. But I
10:05
remember all them old men telling me
10:06
many years ago, "This ain't no chicken
10:09
outfit. You better not be breaking none
10:10
of it out." I made a dish pretty similar
10:13
to this.
10:15
And they want to know what the meat was.
10:16
I said it was quail. I caught them. They
10:18
eat the whole thing. Little did they
10:20
know it was chicken.
10:31
Well, I'm going to tell you, if you're a
10:32
beginner and you're want to cook
10:34
something, this is a pretty easy dish to
10:36
start with because remember,
10:38
everything's really done in there except
10:40
the biscuits and we're just sort of
10:41
browning them on top. But we want that
10:43
to simmer up through the bottom to get
10:44
them dumplings like we warm them and
10:46
just warm all of it through and get that
10:48
flavor. So pretty light coals around the
10:50
bottom, pretty light on top. And
10:52
biscuits is pretty close to the lid. So
10:54
we'll keep eye on them. And the good
10:55
Lord has blessed us. There ain't much
10:57
breeze right now.
11:04
Say, while that pot pie is finishing up
11:06
cooking there in that Dutch oven, let's
11:08
have us a sneak peek of a little preview
11:10
of a new episode of the Cast Iron
11:12
Cowboy, only on the Outdoor Channel.
11:15
This week, I'm working at one of the
11:16
most iconic and oldest ranches in
11:18
Oklahoma, the Stewart Ranch.
11:23
Chicken fried steak. Cowboy favorite
11:25
meal. And when you pull them out of
11:28
there and you can run that fork or a
11:29
spatula and you can hear that crust,
11:31
that's what we're after. Shannon's got
11:33
the cake almost done.
11:35
And then we just pray that I don't burn
11:37
it.
11:37
Oh, I got great faith in you. As I
11:40
watched these folks dig them out of
11:41
there and put them on a plate and we
11:43
covered them up with gravy and then you
11:44
see the smile on their face, that brings
11:47
goodness to me and Shan's heart because
11:48
we have done our job.
12:14
I'm going to tell you that right there
12:16
is a classic dish. It should be in
12:18
everybody's rotation to have at least
12:20
three times a day. But I've had some
12:22
really good help and they've had to be
12:23
tied up a little bit today. So, I'm
12:25
going to make sure I reward my my
12:27
puppies. Dooker, you want to be first
12:29
today? There you go, bud. Snows. Lulu.
12:33
Lou's cleaning the grill. Here you go,
12:35
sugar. Thank you for helping out. This
12:38
doesn't look like anything like a
12:40
chicken pot pie I had at the lunchroom
12:42
so many years ago. Get me some that
12:44
biscuit. And ooh, look right here right
12:46
off the bat. Hey, one of them little
12:48
dumplings. So, I'm going to have two
12:49
bites.
12:54
Glory be. Hallelujah. Praise the Lord.
13:05
Glory, glory, hallelujah.
13:08
Glory, glory, hallelujah.
13:11
Lord has blessed the chicken pot pie. He
13:13
has. Folks, you've watched a lot of my
13:16
videos, but I'm going to tell you this
13:17
right now. That there will go on your
13:20
Sunday table, your Monday table all the
13:22
way through the week, and people will
13:24
ask you for the recipe. It is delicious.
13:26
Thank y'all so much for joining us. We
13:28
had a blast today. We did. It is great.
13:30
And we appreciate each and every one of
13:32
you for tuning in and watching. Now,
13:35
some of you may be going through some
13:36
hard times cuz I've got some emails and
13:38
some comments about people going through
13:39
some rough times. Remember, you're not
13:42
alone in this. Number one, you have God.
13:44
Number two, you have us. And number
13:46
three, it ain't no step for a stepper.
13:48
You keep picking that foot up and you
13:50
climb that ladder. I guarantee you the
13:52
view from the top is better than the
13:53
view from the bottom. But I want to
13:55
what? Thank all our servicemen and women
13:58
and all the veterans that have kept that
13:59
flag of flying over camp. We commend you
14:01
all. Rest of you, get on with being
14:03
here. Really close. I'm going to give
14:05
you a gentle hug today.
14:07
I love you each and everyone. God bless
14:10
you and I'll see you down the chicken
14:11
dumpling chicken pot pie trail. You
14:14
know, I love a test that I didn't have
14:16
to take. It's one of my favorite kind.
14:18
But let's see how y'all did. I'm going
14:19
to go ahead and give you the answers.
14:21
What was the most commonly used cooking
14:23
fat on a cattle drive? Lard. because it
14:26
carried easy, but also it stored easily
14:28
on a cattle drive. What ingredient
14:30
helped thicken stews and soups when you
14:32
run out of flour? Well, it was cornmeal
14:34
cuz cornmeal was easier to carry and it
14:37
was lighter than a 25 lb sack of flour.
14:39
So, how many meals did old Cookie
14:41
prepare back on the cattle drives? It
14:43
was two. Breakfast and supper were
14:45
typical meals on the trail because
14:47
during the day, the wagon was moving.
14:49
And what is the best Dutch oven size for
14:52
cooking for about six people? It is a
14:54
12-in oven. It's big enough that you can
14:56
feed usually that group, but you can
14:58
cook pies in it, cobblers in it, cakes
15:00
in it. What was coffee made in back
15:02
during old cookies day? Granite wear.
15:05
Let it boil. A little cold water down
15:07
the spout, settle the grounds, you got
15:09
cowboy coffee. So, what's the ideal wood
15:11
for cooking on open fire where you want
15:14
some heat and you want some flavor? I
15:16
would say that hardwood is oak. It'll
15:18
make you a good hot coal, but it's going
15:20
to give you a good smoky flavor to add
15:22
to the meat.
15:24
[Music]
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