Why hello there, pot pie. There are many reasons why you are delicious, but I think you had me at “cheddar scallion biscuit topping.”
Everyone knows that biscuit topping on pot pie is the BEST!! I mean, if by “everyone” you mean “me.” Because it’s true. I am super fond of biscuit topping. I love it on my cobbler and I love it here, on my pot pies. If I could eat just biscuit topping, I would. And I do. I call it “biscuit topping in the buff.” Just kidding, I call it “biscuits!” Exclamation required.
I usually just make a plain buttermilk biscuit topping for my pot pies but was instantly intrigued when I found the recipe here. I couldn’t get it out of my head, so it was inevitable that I would make it.
I modified the recipe to suit my own refrigerator. For example, I had a few leftover drumsticks from another recipe, so I simmered them in water until they were fall apart tender and added it to the pot. I also skipped the steps where you make your own veggie broth and just used chicken broth I already had on hand. When I added the broth and the milk, it became super watery. I mean, seriously super watery. So I left the skillet uncovered and simmered … and simmered … and simmered some more until finally it had the consistency I wanted.
This recipe was delicious the night of and even better the next day, after all the flavors had time to really mix together. And I think I might never, ever go back to a plain buttermilk biscuit topping again!
Also, I found this website when searching for why it’s called pot pie. It lists lots of information about pot pie, but this is the one I found the most interesting:
“And a pot pie must be made in a pot this is completely lined with crust. Originally, this crust was not eaten; it was there to keep the taste of the iron away from the food.”
Thank goodness we don’t have to abide by that anymore, because pot pie without a biscuit topping can’t be called pot pie in my book. 🙂