In our house we eat lots of casserole type meals these days. I make things that need little to no cutting and are easy to chew. I had some chicken (I often roast a chicken and then make several casseroles with the meat) and decided to make a pot pie. In my lazy fashion I decided a pie crust was more than I wanted to handle so went to King Arthur for the Batter Crust recipe. The thing I like about this is that you can blop on the dough like biscuits or spread it out like a traditional crust. I generally choose blops of dough; just scoop some up and blop it on the filling.
This is an old King Arthur recipe. It's closely related to a deep dish pie but it's designed for a savory, meat or veggie pie filling.
Ingredients:
1 cup flour
1 tsp. baking powder (less in high elevation)
1/2 tsp. salt
1 tsp. parsley (an any other herbs you'd like... rosemary?)
1 egg, separated
3/4 cup milk
2 Tbl. melted butter
Pie filling
Directions:
- Preheat oven to 400 degrees
- Combine flour, baking powder, salt and herbs
- In a separate bowl, beat egg yolk with milk. Stir this into flour mixture. Add the melted butter. Stir.
- Place egg white in a separate bowl, beat, fold into the batter.
- Put your filling into a medium casserole dish. Put on batter by spoonfuls over top of filling.
- Bake 25-30 minutes.
The batter crust is a bit like biscuits, but smoother. Enjoy!