Get ready to feel warm and cozy! I’m going to share one of my favorite comfort food recipes. I took dinner the other night to a friend with a precious new baby girl, and I chose a classic: Chicken Pot Pie.
Let me start out by saying that this recipe is a little more involved than my usuals. But, stay with me; it’s SO worth it! It probably took me about an hour from start to finish, and that includes digging through my very unorganized pantry and fridge. Not TOO terrible. I’m telling you, it’s worth it! Also, remember how my hubby thinks I used every tool in the kitchen when I cook? Well, he might actually have a valid argument after this dish. Have I mentioned that it’s worth it? 😉
So, there are several steps to this recipe: Cook the chicken (you could also use a rotisserie chicken!), chop and sauté the vegetable filling, and make the biscuit dough. But, after all these steps, it does become a one-pot meal. I usually just serve a side salad along with it, and there you have a complete meal. I found this recipe on Eating Well, and it really is a healthful and nutritious take on the classic. I love how fresh all the ingredients taste, and the herb biscuits on top add an extra layer of flavor.
Are you ready for a little taste of fall?
(My comments in red.)
- To prepare filling: Heat 1 teaspoon [olive] oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
- To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat [pastry] flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
- Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
You can also bake in individual servings. Just watch the cooking time.
When I take dinner to friends, I always make enough for own dinner. The last thing I want to do is prepare two different meals in one day, especially when you’re taking the extra time to make a special recipe like this one. There’s nothing wrong with enjoying a little bit of it, too! This recipe makes 6 servings. If Hubby and I need leftovers for lunch the next day, I’ll go ahead and just double the recipe. However, if we have a surplus of leftovers from previous meals during the course of the week (like we did this week!), I’ll just make the recipe as is. So, I put together two individual-sized dishes for us and put the rest in a throw-away aluminum baking tin. That gave my friend enough for some leftovers, too!
Of course, that all depends on the family you’re feeding. In our stage of life, we are usually feeding new parents, so a 4-serving recipe gives them two meals. Always a plus, if you ask me! We had very generous friends when Munchkin was born who also gave us large-portioned meals, and I can’t tell you how amazing it was to not have to scrounge up lunch the next day. In those early weeks, you are really just trying to survive and keep a tiny human alive with feedings every. two. hours. Any time you don’t have to spend thinking about feeding yourself is a bonus!
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