“Cozy” has been the theme of the week. The crisp fall air has rolled in, and the pumpkin beer has arrived. When Zach and I get home from work all we want are flannel pajamas, slippers, dim lighting, and lit candles… and of course a cozy, warm supper to match the ambiance.
Is there any meal cozier than chicken pot pie? Methinks not.
Even Oscar is hopping on the cozy bandwagon! However, he declined to partake in the pot pie. He is a cat, after all.
This was the best thing I’ve eaten all week. It’s so comforting, delicious, and warming. It comes together in a jiffy with a quick and easy whole wheat biscuit crust (no rolling out pie dough for this recipe!), making the meal 100% real/unprocessed, not counting a small amount of white flour used to thicken the gravy.*
And, it’s made in one pot! Just make sure you use a pot that can go from stovetop to oven. I used my Dutch oven, but you could use a cast iron skillet as well. It’s also really versatile- you can throw whatever veggies you have laying around in it (I added broccoli to mine) and any herbs or seasonings you want.
Use leftover roast chicken to make this, or any other pre-cooked shredded chicken. For mine, I cooked a whole chicken in the slow cooker all day when I was at work (with just salt and pepper for seasoning, and water added to the pot), so I had both cooked chicken AND chicken broth to use for this recipe when I got home. I left no waste behind- I actually went so far as to use the chicken fat to saute the veggies and add to the biscuit dough (as suggested in my original Betty Crocker’s Picture Cook Book). I definitely recommend trying this- not only was it amazingly tasty, but I got a ton of satisfaction knowing I was getting as much use out of the chicken as possible. (You can totally use butter too, though. No pressure. It will still be delicious!)
The meal can be prepped ahead of time as well: simply make the filling and keep in the fridge, and when you are ready to cook it mix up the biscuit topping, spoon on top of the filling, and bake! One more tip- As I was sitting down to eat the leftovers today at work, a coworker mentioned a brilliant idea. She makes her pot pies in individual ramekins, then freezes them for when she wants a quick and easy dinner for one. Genius!
Now, back to being cozy with my kitty, my husband, and my slippers. Ahhhhhh :-)
*A note about thickening the gravy- I’ve heard mixed things about using whole wheat flour for this purpose. I’ve never tried it so I can’t confirm or deny how well it works, but I tend to use white flour as a thickening agent without batting an eye, since it’s not the main event in the dish.
Chicken Pot Pie (with a whole wheat biscuit crust)
- 6 tablespoons melted butter or chicken fat
- 1 onion finely diced
- 2 stalks celery finely diced
- 2 carrots grated
- 1 cup chopped broccoli
- 1 cup frozen peas
- 2 tablespoons chopped fresh rosemary or parsley, thyme, and/or oregano
- 2 tablespoons white flour
- 2 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups whole milk divided
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Add onions, celery, carrots, broccoli, and rosemary and saute until tender (about 5 minutes).
- Add white flour; stir until vegetables are coated. Add peas.
- Add broth and stir (gravy should begin to thicken). Season with salt and pepper liberally.
- Add chicken and 1 cup milk. Stir, heat through, and turn off heat once it is thickened.
- Meanwhile, mix together whole wheat flour, baking powder, remaining 4 tablespoons butter or chicken fat, and remaining 1 cup milk in a small bowl. Season with salt. Stir until combined.
- Spoon biscuit dough on top of chicken mixture (it does not have to be evenly spread- it will expand while cooking and float to the top).
- Bake in oven for 30 minutes, or until golden brown on top.