{SavourTheSeason} Day 13: Chicken Pot Pie with Cheesy Biscuit Crust!

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

Add

• 4 cups diced carrots
• 4 cups cubed potatoes
• 1 onion, diced

Cook until the onions soften.  Sprinkle with:

• 1/2 cup all purpose flour

Stir the flour in and cook for 1 minute before adding:

•  3 cups of chicken broth
• 2 cups of milk

Bring mixture to a simmer.  Place lid on pot and simmer for 10 minutes. Turn off heat and add:

• 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

Stir and pour into a large casserole dish.

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

Using a pastry blender or two knives, cut in:

• 1/3 cup of butter

Add:

• 1 cup grated cheddar cheese
• a few cloves of minced garlic
• 1 cup of milk

Stir until dough comes together. On a floured counter, roll dough out to fit casserole pan.

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!]

 

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