Spread out into a thin layer and cook undisturbed for 3-4 minutes or until you start to see browning on the other side.

Peel and dice and set aside.Īdd 1 tbsp olive oil and 1 tbsp butter to a large skillet on high heat.Īdd in the cubed chicken and season with salt and pepper. Microwave a russet potato for 5-6 minutes until tender. Let chill for a minimum of 20 minutes while you work on your pot pie. Measure out the milk and also add to the fridge to ensure it gets as cold as possible. Ingredients: For the Chicken Pot Pie:Ĥ boneless, skinless chicken thighs, cubed (or 2 cups chopped rotisserie chicken)Ģ cups chicken broth (homemade or store bought)Ģ cups whole milk, plus 1 tbsp for the egg washĬube your salted butter for the pie crust and add to the fridge to get extra cold. 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. Soul Food Love by Alice Randall and Caroline Randall Williams Provisions by Michelle and Suzanne Rousseau Here is a list of other cookbooks written by black authors to check out: 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.

It also talks about the history behind the recipes, which if you know me know I geek out about. 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. 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. 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 food industry can be a challenging industry for people of color to tap into, much less profit from. As you look through your collection of cookbooks or food bloggers you follow on social media, you may find that they are disproportionately white. Given all the recent events, I wanted to use this week to showcase members of the black community in the food world. JUBILEE’S BISCUIT-TOPPED CHICKEN POT PIE😍

Jubilee toni tipton martin