Here we are! Another recipe swap, and this time 13 of us joined the fun. This time, we reinterpreted "Grandma's Pot Pie and Drop Biscuits" from "All Day Singin' And Dinner on the Ground" (Read more about the swap
here). We created a wide spectrum, from
Lindsay's Pork and Apple Pot Pies with Rosemary Gruyere Biscuits, to
Sabrina's Thai Green Curry with Spicy Brown Rice Balls,
Boulder Locavore's gluten-free Chicken Nonya Curry,
Chef Dennis' Chicken Crostata,
Mari's Thai Coconut Chicken Stew with Sweet Potato Falafel to
Nay's close interpretation with goat cheese biscuits. I am excited to welcome newcomers who jumped right in and are as creative and diverse as the rest of the bunch:
Jennifer made a Buffalo stew,
Shari our first international swapper is blogging from Australia,
Cindy, writing in the City of Angels,
Monique from Chicago, and
The Cake Duchess who shares a rare savory dish with us from Florida. You simply must take 15 minutes and visit all their pages to read these inventive and delicious recipes that we blogged about from all over the world. Thank you all for contributing, it is always such fun to collaborate.
The spirit of the original recipe spoke to my hardy yet latent Midwestern resourcefulness, so like Nay, (in close interpretation, not in Midwestern roots) my own recipe fell closer to the original, incorporating ingredients I had laying around in the fridge, hence the "Chicken Sink" label. I used only what I had available, which is probably not going to be what you have available in your own kitchen. As far as the filling goes, add or remove anything you like from the list below as long as you have a heavy four to five cups of filling. My "twist" is the addition of a roux-gravy, which adds complexity both in flavor and technique to the dish. I love the flavor toasted flour brings to the table.
"Chicken Sink" Pot Pie with Light-Roux Gravy and Herbed Drop Biscuits
Serves: 4
