Moroccan Chicken Pot Pie CobblerMarch 8, 2010
I agree with Mark Bittman who, in his recent Minimalist column, said that Pot Pie is essentially more trouble than it’s worth. Most of the time, it’s not even worth eating out at restaurants because you ultimately end up with a bland sauce covered by mediocre pastry.
So it was with great enthusiasm that I read his column today. As soon as I’d finished, I knew what I had to make for dinner.
If pot pie was never your favorite dish growing up, try this one. I think you’ll be happy with the results.
Moroccan Chicken Pot Pie Cobbler
Inspired by Mark Bittman’s Chicken and Vegetable Cobbler and this 2007 Bon Appetit Moroccan Chicken Pie recipe.
For the stew:
1 carrot, peeled and diced
1 celery stalk, diced
1/2 small onion, minced
1 clove garlic, minced
1.5 cups homemade or low-sodium chicken broth
1 t. paprika (smoked if you have it)
1 t. ground cumin
1 t. ground cinnamon
1 cup of mixed white and dark meat chicken, cut into 1″ cubes
10 green olives, pitted and chopped
1 small handful of golden raisins (or, well, any raisins will do)
2 T. cornstarch
For the biscuit dough:
1 c. all-purpose flour
1 t. sugar
1 T. baking powder
½ t. baking soda
¼ t. kosher salt
3 T. cold butter, cubed
1/3 c. milk
1/3 c. sour cream
- Pre-heat oven to 400°
- In a small dutch oven or other heavy-bottomed pot, heat a small amount of olive oil or butter over medium heat. When hot, add the aromatic vegetables: carrot, celery, onion, and garlic. Saute for a few minutes until beginning to soften.
- Add chicken stock and reduce heat to medium-low
- Meanwhile, mix chicken pieces with paprika, cumin, and cinnamon and set aside.
- When stew comes to a simmer, add the chicken pieces, olives, and raisins. Return to a simmer.
- In a small bowl, add a few tablespoons of water to the cornstarch and stir until smooth. Add to the stew and immediately stir to incorporate. The stew will thicken almost instantly.
- Turn off the heat and set aside.
- To make the biscuits, in a large clean bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- Add the cubed butter and with your fingers or a pastry knife, incorporate the butter with the flour until it resembles course crumbs. Work quickly so the butter doesn’t melt.
- In a separate bowl, stir together the sour cream and milk, then add to the dry ingredients.
- With a rubber spatula or wooden spoon, stir mixture until just combined. Do not overmix and don’t worry if you still see a little flour in the mixture. It will look like this:
- Now for the assembly. Pour the stew into a small baking dish or four individual ramekins.
- Divide the biscuit dough on top of the four ramekins (or use the whole amount for a single dish), and press gently into the stew.
- Place in middle rack of the oven with a piece of tin foil on the rack below to catch any spill-over.
- Bake for 25 minutes or until the biscuits are golden brown on top.
- Let stand for 5-7 minutes before serving as the stew will be very, very hot.