Thursday, June 12, 2014

Chicken Pot Pie Topped with Herbed Biscuits #recipe

LUCY BURDETTE: As I mentioned a couple of weeks ago, John and I celebrated our anniversary at the end of May. But we were delighted to have a visit from my Uncle Don that weekend, so we postponed our usual restaurant meal for one at home. Not only is Uncle Don a warm and lovely conversationalist, he reminds me so much of my dad--whom we still miss every day. I decided to make a biscuit-topped chicken pot pie to celebrate all my favorite guys.

For the filling:

2-3 Tbsp butter
1/2 sweet onion, chopped
2-3 Tbsp flour
2 cups chicken broth and or milk
3-4 carrots, sliced
1 cup frozen peas or limas or green beans
1 cup broccolini
1 cup cubed potatoes or mashed potatoes
1 cup shredded, cooked chicken or turkey

Melt 2-3 Tbsp butter in a medium saucepan and saute the chopped onion until soft. Add the flour and continue cooking for several minutes. Now slowly add the broth as you would with a white sauce, stirring as it thickens. (May substitute milk for broth for a richer taste.) Add the chicken.

Steam the vegetables until tender, but not quite cooked. Add these to the sauce and keep warm. (I had a cup of mashed potatoes left over from the night before, so I added those too!)

For the biscuits:

Combine 2 cups flour (I used 1/2 cup white whole wheat) with 2 and 1/2 tsp baking powder and 1/2 tsp celery salt. 

Cut 5-6 Tbsp of butter and a tablespoon of fresh herbs into the flour, using a pastry blender. (I used fresh dill.) Add 3/4 cup milk and stir. Knead briefly until the mixture holds together and then roll out and cut into desired shapes. I was using a round casserole so I tapped the dough into a circle and cut it into triangles that would fit the dish.

Bake at 400 for 15-20 minutes until the filling bubbles and the biscuits are brown. 

Serve with a green salad.

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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  1. Oh, yum. My hubby loves pot pie. I'm going to make this for sure!

  2. What a sweet story. Lucky you to have an uncle to enjoy.
    The pot pie sounds delightful. Clever idea to cut the biscuits into triangles to fit the round casserole.

    1. thanks Libby! We were so delighted to spend some time with him. Fun to hear the old stories of Don and Robert growing up boys, they were four years apart, which can seem insurmountable. But as men, they were best friends their entire life.

  3. WHY do I always check the day's recipe when I'm hungry??!! Rumble, rumble, rumble--that's my stomach. Wish I could grab this through the computer and have it for lunch! I will have to settle making it for dinner one night.

    1. I do the same thing Peg--and I'd love a plate of this today when it's gray and cool outside...

  4. A beautiful and heartwarming post, Lucy. We love chicken pot pie and it's the perfect day for it. So glad you had a lovely time with your uncle.



  5. One of life's most comforting dishes, I think. What a perfect dish for the occasion.

  6. Thanks MJ and Daryl! I was just remembering that I made meat loaf and mashed potatoes the night before...something about visiting relatives and comfort foods go together:)

  7. Delicious recipe, Lucy/Roberta, love the stylish triangle tops on the pot pie, too, great presentation. Thanks for sharing both the recipe and the heartwarming story. A fitting tribute for Father's Day weekend. Cheers to Uncle Don, the memory of your own dad, and all of the good men in our lives. ~ Cleo

  8. Now I'm hungry. May save for cooler months...reached mid 90s & very very humid yesterday. Do love pot pies.

  9. Can I just come over right now for leftovers? I love chicken pot pie, and I'm miserable at making it. I'll have to try your recipe and see if that will break my unlucky streak with chicken pot pie! Your uncle Don is adorable. I bet he enjoyed your special dinner for the the dads.