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Kale & Sausage Pot Pie with Chili Biscuits

by Sohla El-Waylly
winterdinnerItaliancold-weatherweekend meal
Yield: serves 4 to 6Total: total time: 1 ½ hours
Source: https://sohla.substack.com/p/kale-and-sausage-pot-pie-with-chili

Ingredients

produce
  • 1 tablespoonCalabrian chilies(chopped)
  • 1onion(finely chopped)
  • 3garlic cloves(finely chopped)
  • 1 large bunchkale(stems removed and torn into bite-sized pieces)
  • ¼ cupparsley(finely chopped, fresh)
protein
  • 1 poundsweet Italian sausage
dairy
  • 226 gramsbuttermilk(cold, or kefir)
  • 2 cupsmilk(any kind)
  • 84 gramsunsalted butter(cold, cut into ½-inch cubes)
grain
  • 60 gramsall-purpose flour
  • 240 gramsall-purpose flour
pantry staple
  • 2 tablespoonsolive oil
  • 1 tablespoongranulated sugar
  • 1 ½ teaspoonsDiamond Crystal kosher salt
  • 1 tablespoonbaking powder
  • ¼ teaspoonbaking soda
  • 2 teaspoonsPizza Party spice blend(or 1 tsp dried oregano)
  • 2 cupschicken broth
  • kosher salt

Instructions

  1. Heat a medium skillet with high sides over medium heat. Add the oil then squeeze the sausage out of the casing and into the pan. Use a wooden spoon to break it up, increase heat to medium-high, then cook undisturbed until deeply browned underneath, 5 to 7 minutes.
  2. Add the onions and garlic and cook, stirring frequently, until tender and translucent, about 2 minutes. Reduce the heat to medium-low, add the spice blend (or oregano) and cook, stirring constantly, until aromatic, 1 minute.
  3. Add the flour and stir, cooking until the raw starchy aroma fades, about 2 minutes. Add the milk a splash at a time, scraping up any brown bits stuck to the pan. Add the broth, increase the heat to medium, and simmer until thickened, about 5 minutes. Taste and add salt as needed (season a little more aggressively than you might normally to flavor the kale that’s going in next).
  4. Reduce the heat to low and add the kale, stirring in one handful at a time until all incorporated. Spread into an even layer. Remove from heat and set aside to cool slightly while you make the biscuits.
  5. Set a rack in the center of the oven and heat to 400F.
  6. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the butter cubes, toss in the flour, and smash each one once with your fingers. Run your fingers through the mixture, rubbing the butter into the flour until you have a mix of flat cornflake-sized pieces, pea-sized chunks, and small bits that have disappeared into the flour. Add the parsley and toss to combine.
  7. Create a well in the flour mixture and pour in the buttermilk and chilies. Use a stiff silicone spatula to stir together until all the flour is moistened, the buttermilk is evenly combined, and the mixture comes together into a sticky, wet dough.
  8. Use two spoons or a cookie scoop to dollop the dough onto the sausage filling, OR if you’re feeling fancy:
  9. Liberally dust a clean surface with flour, then scrape the dough on top.
  10. Liberally dust the top with flour and use a bench scraper and rolling pin to roll and press into a ½-inch thick square. Fold the top of the dough over the bottom then the right side over the left to make a smaller square. Liberally dust the surface and dough once again with flour and repeat, rolling and folding once more.
  11. Dust once more with flour and roll the dough out until ¾-inch thick. Cut as desired into square, triangles, or circles and arrange on top of the sausage filling.
  12. Place the skillet onto a sheet tray and bake until the biscuits are browned and puffed and the filling is bubbly, 25 to 30 minutes. Rest for 10 minutes before serving.