Chicken Pot Pie That Is Actually Soup Served with Biscuits

feelings are so much harder than soup

things you’ll need: biscuits (homemade, from a box, or popped from a can), chicken, celery, carrots, onions, green beans, peas, herbs, bay leaf, parsley, optional flour (GF or AP), potato flake (because it’s great for thickening soup), wine, stock, cream, salt and pepper

Except for the potato flake, made entirely from this recipe by Chungah Rhee from Damn Delicious

Easily gluten-free, skip the chicken and use veggie stock for vegetarian, and then sub out the butter for vegan

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Chapter 214

Occasionally someone wanders into an old wound that doesn’t belong to them, but the wound can’t tell the difference between the blade and the salt. Even if we know where all the wounds are, occasionally we are thoughtless creatures caught in our own tangle and completely unaware of the salt we spill.

Maybe this is one of the worst parts about caring for other humans, all the possibility of injury to the tender places we tend to keep behind an array of armaments. Like a stubbed toe, sometimes it’s acute and sharp and passes quickly. Sometimes it’s right on a nerve and you feel so skinless that any contact or kindness sends you spilling. Most people don’t want to hurt anybody’s feelings, but feelings don’t care about intent.

There are functional and compassionate ways to address the harm done, making room for vulnerability, reflection, and repair. Maybe that includes a measure of concerted change or deep catharsis. Maybe it only requires an apology and a moment of kindness.

Eventually, you get there. Most of the time you eventually get there. You endeavor to get there. You know you are supposed to get there. You believe that, once you allow for the pain to play itself out as anger or whatever mask you wear best, you will want to get there (probably).

In the meantime, you can make soup that is a pot pie, even though it’s not at all pie, and nurse your tenderest self back with a measure of comfort.

Make some biscuits from a can. Buy a box and stir in buttermilk. If baking is one of your balms, work the cold butter into the flour (gluten-free or AP), salt, baking powder, and baking soda. Then, add your buttermilk and turn out your dough to knead, roll, and cut into your biscuit shapes. Either way, paint a little melted butter on the tops and bake.

Dice up some chicken to brown in your favorite soup pot or dutch oven along with some good fat (butter, bacon fat, oil, etc). Season with salt, pepper, and whatever aromatics (thyme, sage, or “poultry blend”) make you happy. Once browned, set aside. In the same pot, add more fat and a mirepoix of carrots, celery, and onions to cook until they begin to soften.

If you want the gravy-like consistency of pot pie, coat vegetables with a few (3-5) tablespoons of flour (Gluten-free or AP) and cook until lightly browned. Stir in a little white wine to deglaze the pot. Add your stock, a bay leaf, and whatever else you think it needs. Bring to a boil and simmer for 10-15 minutes while you trim and chop your green beans and thaw some peas.

Stir in your browned chicken, green beans, and peas along with some heavy cream and a cup or two of potato flake. If you skipped the flour (or dairy) but want the thick and silky consistency of a gravy, add a little more and simmer until the beans are tender. Just before serving, add a little white wine vinegar, chopped parsley, and season to taste.

Pile your bowl full. Take the time you need. Forgive them when (if) you are ready. Eat as many biscuits as you want. Forgive yourself. Put your guards back up or allow kindness back in. When you are ready, wash the salt away.

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