We all have those favorite recipes from when we were growing up that just scream of childhood and the comforts of home cooking. Then (at least if you are like Cassie) there are those dishes that you were served that used to fill you with dread and you just knew you were going to be sitting at that kitchen table forever, holding your nose and trying to choke down the prescribed number of bites left that your mom told you to eat....Wait, that didn't happen to you?
Ok so we will admit it...Cassie was a weird kid. She had some very strong food aversions and basically only really liked to eat tuna, fruit, cottage cheese and sprouts covered in blue cheese dressing. There were things that she didn't hate and would eat, but that list is basically what she liked (minus desserts). There were frequent battles around the kitchen table in her youth and many attempts at disposing of foods she was required to eat. Chicken Pot Pie was definitely one of those "this is going to be a struggle" meals.
Jason on the other hand was a far less picky eater than Cassie. He pretty much ate what was made for him and didn't complain too much. Even with that consideration Jason has never been much of fan of pot pies. It wasn't bad, but it wasn't great either. So why did we decide to make this then?
Chicken pot pie is one of those dishes that just screams comfort food. It is rich, creamy, warm and usually either has some flaky pie crust or some other yummy breaded topping. With all that going for it we saw the Eating Well recipe and decided to give it another try. We made this for a comforting Sunday lunch and enjoyed it over and over through the week. It will definitely be made again.
Chicken Pot Pie with Whole Wheat Biscuit Topping
Adapted from Eating Well
Serves 6
Filling:
3 t. canola oil, divided
1 c. onions, chopped
1 c. carrots, peeled and diced
10 oz. cremini mushrooms, quartered
1 c. butternut squash, peeled and diced
2 1/2 c. reduced sodium chicken broth, divided
1/4 c. corn starch
2 c. chicken, cooked and diced
1 c. frozen peas
1/4 c. sour cream
1/2-1 t. cayenne pepper
1/2 t. salt
black pepper to taste
For biscuit topping:
1 1/2 c. whole wheat pastry flour
2 t. evaporated cane juice or sucanat
1 1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. dried thyme
1 1/2 T. cold butter cut into small pieces
1 c. milk +1 T. vinegar
1 T. canola oil
1) Preheat oven to 400 degrees. Heat one teaspoon oil in a large skillet over medium heat. Add the onions and carrots and cook until they begin to soften and brown a bit, about 3 minutes. Add in the mushrooms and squash and cook, stirring often, for another 5-7 minutes.
2) Add in 2 cups broth and bring to a boil. Reduce heat and let simmer a few minutes. Mix the remaining 1/2 c. of broth with the cornstarch. Add this mix into the pan and cook stirring until it begins to thicken. Add in the chicken, peas, sour cream, cayenne pepper, salt and pepper. Transfer this mixture to a casserole dish sprayed with non-stick spray.
3) Whisk the flour, evaporated cane juice, baking powder, baking soda, salt and thyme together in a medium bowl. Using either a pastry mixer or your fingers mix the butter into the flour mixture until it resembles fine meal. Add in the milk mixture and the oil and stir until combined.
4) Drop the biscuit mixture on top of the filling mix in the casserole dish in 6 good sized lumps. Place the casserole dish on a baking sheet (to avoid any overflow in the oven) and bake in the oven for 30-35 minutes until the filling is bubbly and the biscuit topping is browned. Let cool about 5 minutes, serve and enjoy.
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