bonappetit5.0
Congee Pot Pie
Katianna Hong and and John Hong
👥 4 Servings👤 Katianna Hong📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●saucepan
- ●wooden spoon
- ●pan
- ●whisk
- ●oven
- ●pot
📝 Preparation Steps
1
Roll out biscuit dough scraps from Buttermilk Biscuits With Curry Gravy or 4 oz. store-bought biscuit dough on a lightly floured surface to ¼" thick. Using a biscuit cutter or an inverted glass, punch out 4 rounds slightly larger than the diameter of your ramekins. Transfer rounds to a baking sheet and freeze while you prepare the congee.
Biscuit dough scraps from Buttermilk Biscuits With Curry Gravy or 4 oz. store-bought biscuit dough
2
Bring 4 cups low-sodium chicken broth to a boil in a medium saucepan. Stir in 1 cup steamed short-grain white rice, breaking up any clumps with a wooden spoon. Reduce heat, partially cover, and simmer, stirring occasionally to prevent sticking, until rice grains are beginning to fall apart and mixture has thickened into a loose porridge, 25–⏱️ 30 minutes.
low-sodium chicken broth4 cupssteamed short-grain white rice1 cup
3
Place a rack in middle of oven; preheat to 450°. Add ½ small shallot, finely chopped, 2 garlic cloves, finely chopped, and one 1" piece ginger, peeled, finely grated, to pan and stir to combine. Simmer until congee is thickened further, 12–⏱️ 15 minutes. Stir in 2 tsp. toasted sesame oil, ¼ tsp. freshly ground white pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Whisk vigorously until rice grains are broken up further and congee is creamy, about ⏱️ 2 minutes. Mix in 1 cup chopped or shredded rotisserie chicken meat and 3 Tbsp. unsalted butter. Remove from heat and stir in 1 tsp. low-sodium soy sauce and most of 2 scallions, thinly sliced. Taste and season with more salt if needed.
1" piece ginger, peeled, finely grated1. toasted sesame oil2 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1chopped or shredded rotisserie chicken meat1 cup. unsalted butter3 Tbsp. low-sodium soy sauce1 tsp
4
Divide congee among ramekins, filling to ½" from top (you may have some left over). Top with remaining thinly sliced scallions. Place dough rounds over ramekins and gently press around rim to adhere.
5
Transfer ramekins to a parchment-lined baking sheet and bake until biscuits are golden brown, 15–⏱️ 18 minutes. Let cool ⏱️ 10 minutes before serving. Do ahead: Pot pies can be assembled (but not baked) ⏱️ 3 hours ahead. Let cool; loosely cover and chill.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...