Honestly, I usually have a hard time getting excited about chicken pot pie. It’s so… blah. I never really got what the big deal was.
However, this chicken pot pie recipe from Blue Apron was different. The vegetables were so crisp and fresh; the flavors cleaner somehow.
The recipe differed from traditional chicken pot pie in several ways. For one, instead of a “pie” crust, the chicken and vegetable “filling” cooked on the bottom, while buttermilk biscuits steamed on top.
It also used turnips in the place of potatoes, which gave it an interesting earthy, bitter flavor. I really wasn’t familiar with turnips before this, but now I feel like I finally get why people cook with them.
I also found the recipe’s use of sage to be interesting. Half of the sage was mixed in with the vegetables as they cooked, and the other half was actually mixed right into the biscuit batter.
Obviously I can’t give you the whole recipe here (you can find it on the Blue Apron website), but basically, the vegetables and sage were first cooked together, and then shredded poached chicken breast was added.
I wasn’t really familiar with the concept of poaching before (with the exception of poached eggs, which everyone’s heard of).
Basically, to poach the chicken breast, you put it in a pot where it’s covered by 2″ of water, bring it to all boil, and then turn the burner off and let it sit for 10-15 minutes.
I think I left mine in for too long (it looked a bit overcooked), but I can see how poaching is a quick and easy way to make sure the chicken is cooked all the way through. Then you can add it into a larger dish, where it will pick up more flavor without dictating how long the other ingredients have to be cooked.
My “after” picture didn’t really come out so great (need to invest in a better camera!) but I can tell you that the dish came out tasting much better than it looks here! Cremini mushrooms, red-top turnips, and sage and buttermilk biscuits for the win!