handmade.

I'm in the mood for comfort food.  And nothing is more comforting to me than~


Chicken Pot Pie.

My husband used to load up on the .99 pies in his single years... Now, he knows what Chicken Pot Pie should really taste like :) This is not Marie Callendar's sodium filled pie!!  Even better?~  It's a "one dish wonder"!

Ingredients:


Buttermilk Biscuits (below)
2 Tbl. butter
4 cups shredded, cooked chicken
1/4 cup chopped red pepper
2 shallots, finely chopped
2 Tbl. flour
Salt & Pepper, to taste
1 tsp. Herbes de Provence
1 cup whole milk
1/2 cup heavy cream
1/2 cup chicken stock, more if needed
1 cup frozen peas, thawed
1 cup carrots, chopped & blanched
4 small red new potatoes, quartered & blanched
1 egg + 1 tbl. milk or water for egg wash

Begin by melting butter in a large pan over medium heat.  Then, add shredded chicken, peppers, and shallots.  Cook 5 minutes, stirring frequently.  Stir in flour, salt, pepper, and herbes de provence.  Add milk and cream.  Cook and stir til thickened and bubbly.  Then, add chicken stock and cook a couple more minutes.  Stir in peas, carrots, and potatoes.  Heat through.

Pour filling into a 1 1/2 quart casserole dish.  Top with buttermilk biscuits.  Brush with egg wash.
Bake at 415 degrees for 25-30 minutes or until filling is bubbly and biscuits are golden brown.


Time to Eat!!!

Buttermilk Biscuits:

3 1/2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

2 sticks, unsalted butter, cut into small cubes

2 Tbl. chopped fresh parsley, or dried

1 1/2 cups buttermilk

Whisk together dry ingredients in a large bowl.  Cut in butter with pastry cutter, or your best tool~ your hands.  Stir in parsley.  Pour in buttermilk, and stir with fork just until mixture comes together.  Do NOT overmix.  Turn onto a lightly floured surface and pat into a 1/2" thick circle.  Using a 2 1/2" round cutter, cut biscuits.  Set aside until filling is ready. (remaining biscuits may be baked separately or frozen)