Brice Anthony’s Biscuit Pot Pie


Hailing from Tupelo, Mississippi, Brice Anthony is the bartender who blew the roof off at a recent Chaos Cooking dinner in Bushwick, Brooklyn.  His sacred recipe is as follows:

Biscuit Pot Pie

1 can cream of potato soup
1 can cream of chicken soup
1 cup of vegetable stock
1 cup of freshly chopped kale
2 ears of fresh corn
2 red potatoes
1 cup of fresh chopped green beans
1 large Vidalia onion
1 head of garlic
2 cans of pre made biscuits
1 egg
Salt & pepper
Garlic powder
Onion powder

Buttermilk Ranch Dressing
1 packet of hidden valley ranch dry mix
1 cup of Hellmanns Mayo
1/2 cup of buttermilk
Mix together with a fork or whisk

Preheat oven to 350
Roast the onion & garlic for 30 min on 350 with garlic powder, onion powder,
olive oil, salt & pepper. Dice up the potatoes, roast on 350 for 30 min with
garlic powder, onion powder, olive oil, salt & pepper.
Combine the cans of soup, veggie stock, fresh corn, fresh chopped green
beans, fresh chopped kale.
When onion, garlic & potatoes are done, chop up the onions & garlic. Add
them & the potatoes to the mixture. Season with garlic powder, onion powder,
cumin (1 teaspoon), salt & pepper.

Line muffin pan with butter or olive oil
Flatten out one biscuit & put inside muffin pan. Repeat until the pan is
full. You should flatten each biscuit enough so that the biscuit comes up
over the sides of each muffin tin. Put mixture inside biscuit dough, then
bring the edges of dough together to close. Repeat until pan is full, then
egg wash each one. Cook on 350 for 15-20 minutes or until dough is golden
brown on top. Take out of oven,top with buttermilk ranch & enjoy.
Depending upon how many muffin pans you have keep reusing the same pan until
mixture is used up.

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