Chicken Pot Pie (or Chicken Cobbler)

This is a family favorite...especially with my husband. It is a great family casserole type dish, or you can spiff it up a bit by making individual servings in ramekins. I've used lots of different types of biscuit toppings and all have been good, so feel free to modify the recipe below depending on your ingredients on hand!

Preheat oven to 400
Saute 7 minutes:

2 TBS olive oil
3 carrots, diced
2-3 stalks celery, diced
1 small/medium onion, diced
Stir in:
1 1/2 cups frozen peas
1-2 cups cooked chicken, diced
-Layer cooked vegetables/chicken into bottom of 9x 13 casserole dish.

4 TBS butter
1/2 cup all-purpose flour
2 c. chicken broth
1 1/2 cups milk (regular soy milk works fine)
1 tsp thyme
1 TBS parsley
3/4 tsp salt
ground pepper
-Heat butter over medium heat in empty pan until melted. Add 1/2 cup flour; cook about 1 minute. Whisk in chicken broth, milk, and spices. Continue to whisk and simmer until sauce just begins to thicken.
-Pour sauce over vegetables/chicken in casserole dish.

Biscuit Topping:
2 cups flour (can do 1/2 wheat)
1 cup buttermilk
1/2 cup cream (or butter)
2 tsp. baking powder
1/4 tsp baking soda
1 tsp sugar
1/2 tsp salt
-Mix together all of the above in large bowl until just mixed. Drop by spoonfuls on top of sauce/vegetables. (Or you can roll out biscuits and make nice round circles or use a rolled out pie crust and put it on top)
-Bake on middle rack at 400 for 30 minutes (20 minutes for small dishes) until biscuits brown and golden. Note: You can make sauce and vegetables ahead of time, but you'll need to warm the mixture in the oven before adding biscuit topping, then add biscuits and bake the 30minutes. Serves 6-8

KETOGENIC version:  substitute almond flour in place of regular flour.

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