Pot Pie, Chive Crust

Tufts of chives scattered in my garden like surprise bouquets are my harbinger of spring. Nothing else has quite the pronounced grassy, onion flavor of fresh-from-the-garden chives.

And, brown-thumbed gardener that I am, I’ve noticed that nothing is as easy to grow or as forgiving. Each year I have to add to my repertoire of chive recipes to accommodate my increasing harvest.

Chives and biscuits are a current favorite. Baking brings out the distinctive aroma, and the contrast of tender texture and potent onion punch is delicious. I make a savory beef stew, spoon it into a deep pie plate or wide casserole dish and drop the biscuit dough on top, turning the combination into a robust beef pot pie.

The beef stew can be made in advance and frozen or refrigerated for a day or two. You can also serve the stew with the biscuits separately, instead of as a pot pie.

BEEF POT PIE WITH CHIVE BISCUIT CRUST

CHIVE BISCUIT CRUST

1 cup flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons butter

1/2 cup milk plus 1 tablespoon if needed

1 tablespoon minced chives

POT PIE

3 small to medium red boiling potatoes, peeled

1/2 cup baby carrots

1 tablespoon olive oil

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

10 ounces cubed beef stew meat

3 shallots, peeled and halved

1/2 cup dry red wine

1/2 cup beef broth

2 bay leaves

To bake chive biscuit crust as biscuits, drop by heaping tablespoonfuls onto greased baking sheet. Bake at 400 degrees until golden brown and high, 10 to 15 minutes. Makes 4 biscuits.

CHIVE BISCUIT CRUST

Combine flour, baking powder, sugar and salt in bowl. Cut in butter until mixture is crumbly. Stir in enough milk to make dough that is slightly sticky and can be dropped from spoon. Stir in chives.

POT PIE

Cook potatoes and carrots in boiling water to cover until tender, about 30 minutes. Drain and set aside.

Heat olive oil in medium skillet. Combine flour, salt, paprika and pepper in plastic bag. Add beef cubes and shake to coat. Add beef cubes and shallots to oil and brown beef on all sides. Stir in any leftover seasoned flour.

Add wine and scrape up any browned bits in skillet. Add beef broth and cook over medium heat until smooth. Stir in bay leaves. Reduce heat to low and simmer, covered, 30 minutes.

Cut potatoes and carrots into bite-size pieces and add to meat. Remove bay leaves. Spoon beef mixture into 7-inch baking dish.

Drop Chive Biscuit Crust by spoonfuls around edge of dish. Bake at 375 degrees until crust is golden, about 20 minutes. Serve hot.

2 servings. Each serving:

678 calories; 1,605 mg sodium; 84 mg cholesterol; 26 grams fat; 71 grams carbohydrates; 33 grams protein; 0.84 gram fiber.