We had leftover filling [or "goo" if you want to use the technical term] from our previous gluten-free chicken pot pie. On our second go, I decided to whip up a batch of biscuits to top it. Remember that the filling had, in addition to the usual suspects, country ham in it. Because, ya know, sometimes a prospective meal is just not quite savory enough. Solution: add bacon.
To accompany our classic get-in-my-belly dinner, I made a successful cocktail using Roundhouse Imperial Barrel-Aged Gin. For those who haven’t tried this or haven’t read about our trials and tribulations with this particular spirit… it is HOT. It’s proved a fun challenge to work this into cocktails that don’t taste like they were topped with rubbing alcohol instead of bitters. In this case, it was a lovely accompaniment to the spiced fruit flavors going on in the glass. A nice surprise!
You can click the above links to find our recipes for the pot pie. This time around, we didn’t have buttermilk— no problem, just leave out baking soda and they will turn out just as tall and proud as you’d expect. I sprinkled some aleppo pepper over top of a milk wash for a little extra kick.
Warning: This dish may cause overeating and an insatiable desire for slightly soggy-bottomed biscuits.