Friday, September 20, 2013

Handheld Fried Chicken Pot Pies

I've made these babies twice now - and both times they were devoured within minutes. {Meaning: We literally ate them right as they came out of the deep fryer.} #dontjudge. I mean, the recipe stems from a Paula Deen/Rodney Henry recipe collaboration {Anyone else watch Food Network Star?!}... So, how can it not be delicious!?

First things first, gather your ingredients:
- 3 boneless, skinless chicken breasts
- 2 cans of Buttermilk Biscuits (Jumbo - 8 biscuits/can) *this means that this makes 16 pies! you can obviously cut all of the other ingredients in half and only use 1 can of the biscuits to make just 8 pies.
- 1/2 of a 25 oz bag of frozen mixed veggies from Jolly Green Giant
- 1 12 oz jar of Heinz Classic Chicken Gravy
- Seasoning of choice (for the chicken)
- Salt & Pepper (to taste)
- Olive Oil (just a drizzle)
- 2 qts of 100% Vegetable Oil (If using a deep fryer like we did. Only pour about 2 inches of oil if using a heavy bottomed pot instead.) 
* A deep fryer or a heavy-bottomed pan/pot is obviously necessary.
** You can get really fancy and omit the ingredients listed in green if you want to make Rodney's Savory Chicken Pie Filling instead. However, I am lazy and the frozen veggie mixture worked out just fine for me!
Step 1: Add your vegetable oil to your cooking device (pot or fryer) and heat to 350*F.
Step 2: Cut up your chicken breasts into bite size cubes. Season with the drizzle of olive oil and your seasoning of choice. Cook them all of the way through in a large skillet.
Step 3: After the chicken is cooked, add the mixed veggies and cook those up as well!

Step 4: Add the chicken gravy! Then let cool slightly.

 Step 5: Roll out your biscuits so that they are big enough to put about a scoopful of the filling in the middle. Just guest-i-mate, maybe about as big as your hand. I'm not too technical when it comes to this, haha. Then wet the edges of your dough with some water (to help the dough stick together when frying).

Step 6: Scoop the mixture onto the rolled-out biscuit and then fold over the one side of the dough and crimp the edges with a fork. Again, it doesn't have to be super perfect.

Step 7: Fry that sucker! Ours was good at about 3:30 minutes on each side. It made for a nice golden-brown and crispy crust.

Step 8: Let they pies de-grease a little by sitting them on some folded over paper towels... and try to resist not eating them right away...

Step 9: Fail miserably at the whole "don't eat it until the others are done" thing.

Step 10: Make a mountain of Fried Chicken Pot Pie deliciousness.


1 comment:

Thank you for stopping by! :)