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Celebrating Pi Day with—Pie

Watch a Dining Services staffer prepare this easy-to-follow chicken pot pie

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In the video above, watch as BU Dining Services prepares their take on a classic chicken pot pie in celebration of Pi Day.

Pi (π) is the ratio of a circle’s circumference to its diameter and today, March 14, mathematicians across the globe celebrate the most studied number in mathematics. Why today? Because 3, 1, and 4 are the first three significant digits of π.

In honor of Pi Day, we reached out to staff at BU Dining Services and asked them to prepare—and share the recipe for—one of their favorite pie dishes. Watch our video (and see the recipe below) to see how to make an easy-to-follow twist on a classic chicken pot pie using Pillsbury refrigerated biscuits (you can also make them using a mix like Bisquick) to create a biscuit top. This savory dish is an ideal meal for spring, when there’s still a chill in the air. It’s as easy as…well, you get the idea.

Dining Services Deconstructed Chicken Pot Pie

(Serves 8)

Ingredients

  • 1 Tbsp oil blend (90% vegetable oil, 10% EVO)
  • 1½ pounds boneless, skinless chicken breasts, thawed, drained, and sliced
  • 1 additional Tbsp oil blend (90% vegetable oil, 10% EVO)
  • ½ cup fresh carrots, trimmed and diced (¼”)
  • ¼ cup yellow onion, trimmed and diced (¼”)
  • ¼ cup celery, trimmed and diced (¼”)
  • ½ cup potatoes, peeled and diced (½”)
  • ¾ cup frozen green peas
  • ½ cup all-purpose flour
  • 1 chicken bouillon cube
  • 2½ cups water
  • 1 cup whole milk
  • 2¼ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp Tabasco sauce
  • 8 Pillsbury refrigerated biscuits or you can use a Bisquick mix (1¼ cups Bisquick and ½ cup water, bake 7 to 9 minutes at 400° F, enough to make 8 biscuits)

Instructions:

  1. Bake Pillsbury biscuits as directed in oven and keep warm.
  2.  In stockpot over medium-high heat, heat first 1 Tbsp of oil. Add chicken. Sauté until browned. Remove from pot and set aside.
  3. To same pot, heat second 1 Tbsp of oil. Add carrot, onion, and celery. Sauté until vegetables are tender-crisp, 2 to 3 minutes.
  4. Add flour. Whisk until well blended, about 4 minutes.
  5. Dissolve the bouillon cube in the water and then add to mix. Whisk until well blended. Cook, whisking constantly, until mixture thickens and boils.
  6. Add potato. Return to a boil. Reduce heat. Cover and simmer 10 minutes.
  7. Add browned chicken, milk, Worcestershire sauce, mustard, salt, pepper, and Tabasco sauce. Cook, stirring constantly, until mixture comes to a boil.
  8. Reduce heat and cover. Simmer 10 minutes.
  9. Stir in peas and heat through. Then ladle into individual bowls and top with a biscuit. You can also put the filling in a single lasagna dish, top with biscuits, and serve.

Devin Hahn can be reached at dhahn@bu.edu.

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