09.02.08

Fall is Just Around The Corner

Posted in Southern Specialities at 12:00 am

    I can almost smell the cool brisk winds of fall. I can not wait. This is the beginning of a very busy baking season my me. I bake more in the fall and winter than I do at any other time of the year so I am going to share with you some fabulous fall recipes with ya’ll I hope you will give them a try and share with me what ya’ll think.

    I just love Brunswick Stew so I decided a few years back to try and make it with dumplings and this is what I came up with. I call it Patti’s Brunswick Stew Pot Pie.

    So here we go.

    BRUNSWICK STEW POT PIE:

    1/2 cup flour, all-purpose

1/2 teaspoon salt

1/2 teaspoon pepper

6 boneless skinless chicken breast halves ( Till Tim got sick I used a whole chicken. I would debone it after it cooked

1/4 cup shredded pork (optional ) I enjoy the smokiness of adding the pork.

1/4 cup butter, unsalted

1 cup sweet onion, chopped

1 1/2 cup chicken broth

1 2/3 cups fresh stewed tomatoes or 1 can (14.5 ounces) stewed tomatoes, drained

1 cup corn kernels (I prefer white corn or Silver Queen)

1 1/2 cup cooked fresh limas, or 1 small bag frozen, thawed

1 1/2 teaspoons dried leaf thyme

Dash of hot sauce optional

1 large tube refrigerated buttermilk biscuits

Pre heat the oven to 400 degrees.

Combine first 3 ingredients; coat chicken in flour mixture shaking off excess.

Melt butter in a large skillet over medium-high heat. Cook chicken for 10 to 12 minutes or until done, turning once. Remove from heat; let cool enough to handle. Shred chicken and set aside.

Sauté chopped onion in pan drippings until tender, about 4 to 6 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer 15 minutes. Stir in chicken and shredded pork. Add hot sauce if using mix well.

Pour vegetable mixture into a 12×8-inch baking dish or casserole.

Cut biscuits into quarters and arrange over chicken mixture. Bake for 15 to 20 minutes or until biscuits are nicely browned.