In case you hadn't noticed, I love comfort food. I wait anxiously all summer for the return of stews and roasts and pot pie.
I promise that this whole series isn't all about food. I have some cute fall projects coming up that I am really excited about. But we've been travelling and having company over lately and it makes a lot of sense for me to blog about the things we're doing anyways: preparing scrumptious autumn-y comfort foods.
It helps that I have the kind of friends who don't think it's weird that I photograph the food before I let them eat it!
This Chicken Pot Pie is a flavourful, creamy stew-like-filling topped with the perfect cheesy, garlicky, biscuity crust. I like to serve it with a simple salad or some steamed green beans with butter.
For the filling:
In a large pot, heat
- 3 Tbsp Butter
- 4 cups diced carrots
- 4 cups cubed potatoes
- 1 onion, diced
- 1/2 cup all purpose flour
- 3 cups of chicken broth
- 2 cups of milk
- 4 cups chopped fully-cooked chicken breast
- 1 cup frozen peas
- 2 handfuls of fresh parsley,chopped
- 3 tsp salt (yes, I know that is a tablespoon, but it seems like a less frightening amount if I measure it in teaspoons....)
- a generous amount of freshly ground black pepper
For Cheesy Biscuit Crust:
Preheat oven to 400 degrees. In a mixing bowl, combine:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup of butter
- 1 cup grated cheddar cheese
- a few cloves of minced garlic
- 1 cup of milk
Place crust on top of filling. It doesn't need to fit perfectly.
Bake at 400 degrees for 18-20 minutes or until crust is golden and filling is bubbly. Depending on how full your casserole dish is, you may want to place it on a cookie sheet to catch any drips.
Serve to hungry guests. And enjoy.
[This is day 13 in a 31 day series about celebrating autumn. Click here for more Autumn-y goodness!]