Provider Farm

From our fields, for your family

Chicken Pot Pie

Course: 
Chicken pot pie is the ultimate comfort food for us and a great way to use up roast chicken leftovers and fill up on root vegetables.
Ingredients: 
  • Filling
  • 3 teaspoons olive oil
  • 1 cup chopped onions
  • 2 1/2 cups chopped mixed root vegetables (I like carrots, parsnips, kohlrabi, meat radish, rutabagas)
  • 2 1/2 cups chicken broth, divided
  • 1/4 cup cornstarch
  • 2 1/2 cups diced cooked chicken, or turkey
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Biscuit topping

  • 3/4 cup whole-wheat pastry flour, (see Ingredient Note)
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 1/2 tablespoons cold butter, cut into small pieces
  • 1 cup nonfat buttermilk, (see Tip)
Directions: 

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and cook, stirring, until golden brown and tender, about 7 minutes. Add vegetables and cook for about 5 minutes until they start to brown a little. Add 2 cups broth and bring to a boil; reduce heat to a simmer until roots start to soften. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping and bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk. stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Tips & Notes
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Credit: 
http://www.eatingwell.com/recipes/chicken_potpie.html