JUBILEE’S BISCUIT-TOPPED CHICKEN POT PIE😍

Given all the recent events, I wanted to use this week to showcase members of the black community in the food world. As you look through your collection of cookbooks or food bloggers you follow on social media, you may find that they are disproportionately white. The food industry can be a challenging industry for people of color to tap into, much less profit from. My hope is to share African American chefs and highlight some of their recipes this week so we can continue to show our support in ways that truly matter.

The first cookbook I want to showcase is Jubilee, by Toni Tipton-Martin, a collection of recipes created by African American chefs that have been collected over the last 200 years. What I have loved so much about this cookbook is that it has not only introduced me to new recipes and ingredients, but also new techniques and exciting methods of cooking. It also talks about the history behind the recipes, which if you know me know I geek out about. It’s one of the main reasons I’ve been called a “Cookbook Reader” because I’ll just sit and read through a cookbook as if it’s a novel.

Here is a list of other cookbooks written by black authors to check out:

• Black Girl Baking by Jerrelle Guy

• Provisions by Michelle and Suzanne Rousseau

• Soul Food Love by Alice Randall and Caroline Randall Williams

• Sweet Potato Soul by Jenne Claiborne

• Son of a Southern Chef by Lazarus Lynch

Given we could all use some comfort food right about now, I decided to make the Biscuit-Topped Chicken Pot Pie, adapted slightly based on what I had on hand, and mannnn is this recipe a keeper! Extremely flavorful base with flaky biscuits on top, it is delish! Recipe below, link to the Jubilee cookbook here.

Serves 4-6.

Ingredients:

For the Chicken Pot Pie:

• 4 boneless, skinless chicken thighs, cubed (or 2 cups chopped rotisserie chicken)

• 1 stick salted butter

• 1 cup diced onion

• 1 cup diced carrots

• ½ cup diced celery

• 1 tbsp minced garlic (about 3 cloves)

• ½ cup all purpose flour

• 2 cups chicken broth (homemade or store bought)

• 2 cups whole milk, plus 1 tbsp for the egg wash

• 1 tsp salt, or to taste

• ½ tsp dried thyme

• ½ tsp black pepper

• 2 cups diced potatoes, cooked

• 1 tbsp olive oil

• 1 egg

For the Biscuit Topping:

• 2 cups all purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• ¼ cup salted butter

• ⅔ cup cold whole milk

Directions:

For the Chicken Pot Pie:

• Cube your salted butter for the pie crust and add to the fridge to get extra cold. Measure out the milk and also add to the fridge to ensure it gets as cold as possible. This will allow for a flaky biscuit. Let chill for a minimum of 20 minutes while you work on your pot pie.

• Preheat the oven to 450 degrees.

• Microwave a russet potato for 5-6 minutes until tender. Peel and dice and set aside.

• Add 1 tbsp olive oil and 1 tbsp butter to a large skillet on high heat.

• Add in the cubed chicken and season with salt and pepper.

• Spread out into a thin layer and cook undisturbed for 3-4 minutes or until you start to see browning on the other side. Flip and cook 2 minutes more. Remove and set aside on a plate.

• Add the rest of your butter to the pan and add in the onions, celery, and carrots with a pinch of salt and pepper. 

• Let cook for 3-5 minutes until veggies or soft, then add the dried thyme and cook 30 seconds more.

• Sprinkle in the ½ cup of flour and whisk until well incorporated, about 1-2 minutes.

• Slowly whisk in the chicken broth, a few tbsps at a time, stirring after each addition, until the mixture is smooth.

• Slowly whisk in the 2 cups of milk and season with salt and pepper. Raise the heat to a boil, then simmer and cook for 2-3 minutes until thickened.

• Place the potatoes and chicken in the bottom of a 6 cup baking dish. Pour the sauce over and set aside while you work on your biscuit dough.

• Combine the flour, baking powder, and salt in a large bowl.

• Add the cold cubed butter and cut in the butter using a pastry cutter or similar until the mixture looks like coarse crumbs.

• Slowly stream in the milk, using a fork to mix. It should be a quite shaggy looking dough. 

• Turn it out onto a floured board and knead 5-10 seconds just until the dough is combined. You don’t want to overwork it or add too much heat to the dough or else the butter will get too warm and it will keep the dough from rising.

• Roll out the biscuit dough to ¼” thickness and cut with a 2” round biscuit cutter or wide mouth mason jar.

• Place the biscuits on top of the filling, ensuring you leave a little space between each one.

• In a small bowl, whisk the egg and 1 tbsp milk.

• Lightly brush the egg wash over the biscuits and bake at 450 until the filling is bubbling and the crust is golden brown, about 15-20 minutes.

• Serve immediately and enjoy! 

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