And so tonight I sit here, unwinding after a much too long, tiresome day by writing you this recipe. It's a heartwarming thing, this chicken pot pie. It's got all the comfort in the world and when you taste it you automatically feel like curling up with a blanket and reading a good book. It's topped with biscuits, instead of the traditional pie crust, something Burt's mom has always done with her chicken pot pie, and I think, makes it taste even better. Of course, I have no basis for comparison seeing how this is my very first attempt at chicken pot pie.
Last night, we ate it together at the dinner table with Burt's Nana, and it was wonderful. I felt so lucky spending time with her, and a big part of it comes from the fact that I haven't seen my own grandparents in a very long time. They live on Long Island and I really miss them a lot. It's been years since we ate a meal together. Being apart from people really makes you appreciate the time spent together and the memories shared. When I do get to visit them, I think I'll make this for them; a wholesome meal from the heart. :)
Chicken Pot Pie:
For the chicken:
- 2 boneless, skinless chicken breasts
- onion powder
- garlic powder
- rotisserie seasoning
- olive oil
Preheat the oven to 350 degrees. Put the chicken breasts in a baking sheet (no foil necessary) and season both sides liberally with olive oil, salt, pepper, garlic powder, onion powder, and rotisserie seasoning. (Note: I did not measure these seasonings, I just eyeballed it.) Bake uncovered in the oven for 35-40 minutes, or until chicken is no longer pink in the center. Dice the chicken into bite sized pieces, and set aside.
For the vegetables/pot pie sauce:
- 1 12 oz bag of frozen, crinkle cut carrots
- 1 12 oz bag of frozen green beans
- 1 onion, diced
- 1 Tbs minced garlic
- 5 Tbs butter
- 5 Tbs flour
- 2 cups chicken stock
- 2/3 cup of whole milk
- 1 tsp Herbs de provence (optional)
- salt and pepper to taste
In a medium sized stockpot, boil the carrots and green beans as directed on the back of the bag until they are soft. Drain, then mix the vegetables together with the chicken and set aside. Meanwhile, melt the butter in a 4 quart stockpot over medium heat. Immediately add the diced onions once the butter has melted. Cook the onions until they begin to soften and become translucent, then add the minced garlic. Cook a minute longer. Add the flour and stir until it is no longer lumpy and begins to form a paste. Once it has cooked about a minute, slowly pour in the chicken stock and milk, stir well, and bring to a slight boil. Reduce to a simmer and let simmer until mixture has thickened. Add salt and pepper to taste.
For the biscuits:
Recipe adapted from Clabber girl baking powder can
- 2 cups all purpose or whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup of butter, diced and chilled
- 3/4 cup of milk
Preheat your oven to 425 degrees. In a large mixing bowl, whisk together the flour, salt, and baking powder. Add in the diced butter and with clean hands, or a potato masher, mash the ingredients together until the mixture resembles coarse crumbs. Add the milk and stir with a fork until mixture becomes doughy. Form the mixture into a large ball and knead with floured hands about 30 seconds or until the dough ball becomes smooth and elastic. Flour a rolling pin and roll out the dough to about 3/4 inch thickness. Cut out round circles with a biscuit cutter or using a rim of a glass. Set aside. Now let's put it all together!( Note: once your dough has been cut, re roll any remaining dough and cut additional biscuits.)
Using a 13 x 9 inch baking dish, or something smaller if necessary, place your chicken/vegetable mixture evenly on the bottom of the dish. Layer the top evenly with the pot pie sauce until all of the chicken and vegetables are coated. Top with biscuits. Bake in your preheated oven for 15-20 minutes, or until your sauce is bubbly and the biscuits are golden brown. Serve with a dab of butter over each hot biscuit and enjoy! Makes 4-6 servings.