Although, so far, July has been a bit of a bummer in terms of the weather. The sunshine is fleeting and the temperatures are a tad on the chilly side. I must have jinxed the summer weather once I posted these!
I find myself at odds, wanting to open the balcony door to let some fresh air in, but bundling up in sweatshirts and socks because it’s just not quite that warm, yet. YET. I’m hoping summer will show it’s lovely face soon.
Because the weather is so… grey, I’m eating a lot more comfort food than usual for this time of year. Cozy soups, hearty roasts, and this. Easy biscuit-topped chicken pot pie.
Matt and I have taken to roasting a chicken on Sunday nights, when we can. It gives us time to cook together and roast up some fresh veggies we’ve gotten from the market. Plus, sharing one chicken between the two of us leaves lots of leftovers for me to play with during the week.
This chicken pot pie is a fantastic way to use up any of those leftovers. If you’re feeling extra ambitious, simmer up the chicken bones to make chicken broth! This recipe calls for a bit of broth, and homemade broth is so much more rewarding than store-bought.
Random tip: When I make broth, I freeze it in the cups of a muffin tray. Once the broth is frozen, I transfer all the pieces to a freezer-safe bag and just store in the freezer for future use. Each muffin cup holds about 1/4 of a cup, so when you need 1/2 a cup of broth in a recipe, it’s easy to just grab 2 chunks out of the freezer, melt them in the microwave, and proceed with the recipe. Easy peasy!
A traditional topping for a pot pie is a flakey puff pastry crust, but I love this fluffy biscuit version. The biscuits are dense and fluffy and perfect for soaking up all that pot pie sauce while being hearty enough to satisfy a very hungry tummy. Plus, the dough takes a mere 2 minutes to make and bakes right on top of the chicken pot pie.
The filling can be made ahead of time and stored in the fridge. Before you bake it, reheat it on the stovetop (the cold fridge will thicken the mixture; you want it slightly warm when you put it in the oven), then top with dough and bake for 35 minutes until biscuits are browned and cooked.
This recipe yields enough to fill a 2-litre baking dish, which I find serves two very hungry people. It can be easily scaled for a large crowd (and larger baking dish).
|Biscuit-Topped Chicken Pot Pie|| |
- 1Tbsp olive oil
- ½ an onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 cup mushrooms, quartered
- ½ tsp dried summer savoury
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp all-purpose flour
- ¾ cup milk
- 1 cup sodium-reduced chicken stock
- 1 cup green beans, chopped into 1-inch pieces
- 2 cups shredded cooked chicken
- Biscuit Topping:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 Tbsp cold butter
- ¼ - ⅓ cup milk
- Preheat oven to 400F.
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, garlic, carrots, mushrooms, summer savoury, thyme, parsley, salt, and pepper, stirring often, until onions are softened.
- Add flour and cook for 1 minute. Slowly whisk in the milk and chicken stock, then bring to a boil.
- Add green beans. Reduce heat and simmer for 5-8 minutes until mixture is thick enough to coat the back of a spoon. Stir in chicken.
- Transfer chicken mixture to a 2-litre baking dish; set aside.
- To make the biscuit topping, add flour, baking powder, and salt to a food processor. Pulse in butter until crumbly. Slowly add in milk, pulsing until a sticky dough forms. You may need just ¼ of a cup, you may need more.
- Transfer dough to a floured surface and knead a few times until smooth. Shape into a disk wide enough to cover your baking dish. Cut into 4 wedges, then place wedges on top of the chicken mixture.
- Bake for 35 minutes until biscuits are browned and no longer doughy on the bottom.