Recipe Index

Ingredients

• Biscuit dough scraps or 4 oz. store-bought biscuit dough
• All-purpose flour (for surface)
• 4 cups low-sodium chicken broth
• 1 cup steamed short-grain white rice
• ½ small shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 1" piece ginger, peeled, finely grated
• 2 tsp. toasted sesame oil
• ¼ tsp. freshly ground white pepper
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 1 cup chopped or shredded rotisserie chicken meat
• 3 Tbsp. unsalted butter
• 1 tsp. low-sodium soy sauce
• 2 scallions, thinly sliced, divided
• Four 6–8-oz. ramekins

Method

1. Roll the biscuit dough out on a lightly floured surface to 1/4 inch thick, punch out four rounds slightly wider than the ramekins, and freeze the rounds on a baking sheet while the congee cooks.
2. Boil the chicken broth in a medium saucepan, stir in the steamed rice while breaking up clumps, then partially cover and simmer the porridge for 25 to 30 minutes, stirring now and then, until the grains start falling apart and the mixture thickens loosely.
3. Heat the oven to 450°F, stir the shallot, garlic and ginger into the congee, and simmer it for 12 to 15 minutes more until it thickens further.
4. Whisk the congee vigorously for about 2 minutes so the grains break down into a creamy texture, then stir in the toasted sesame oil, white pepper and kosher salt followed by the chicken meat, butter, soy sauce and most of the sliced scallions.
5. Divide the congee between the four ramekins, filling them to 1/2 inch from the top, scatter the remaining scallions over each, and press a frozen dough round around each rim to seal it.
6. Bake the ramekins on a parchment-lined baking sheet for 15 to 18 minutes until the biscuit lids turn golden brown, then cool the pot pies for 10 minutes before serving them.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data