notes: this was aweeseeeeeesome. so good. sooooooo good. like, go make this now. also, really easily adaptable– switch out whatever vegetables you like, or omit the chicken/ switch to veggie broth to make it vegetarian.
topping recipe adapted from http://www.foodess.com/2012/10/biscuit-topped-chicken-pot-pie/
- carrots- about 3/4 cup
- medium potato, peeled
- olive oil
- medium sweet onion
- 3 cloves garlic
- 3/4 container white button mushrooms
- 2 ears of corn, kernels cut off
- 1/4 cup green beans in small pieces
- 1/4 cup peas
- 1/2 lb chicken seasoned well and baked, diced
- 1/2 cup all-purpose flour
- about 4 cups chicken stock
- 1/2 cup milk (i used 2%)
- salt and pepper to taste
for biscuit topping:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter, cubed
- 1 cup buttermilk (or one cup milk, with one tsp vinegar)
- 1/2 tsp dried herbs- i used rosemary and thyme
- preheat oven to 400F. cut potato and carrots into bite-sized pieces, coat with very light layer of olive oil, salt and pepper to taste. roast for about 20 minutes until soft.
- meanwhile, chop and sautee onions in a bit of olive oil until soft. mince garlic and add to onions. when onions become translucent, add mushrooms and sautee. salt and pepper to taste.
- put onions, garlic, and mushrooms into large pot, set to medium-high heat. add all-purpose flour, and cook for about a minute, stirring constantly. add chicken stock and cook until thickened. add milk, and cook for another 4-5 minutes. add corn, green beans, peas, and chicken. stir, and salt and pepper to taste.
- pour mixture into pan(s)– i used two ramekins and a cake pan.
- to make biscuit topping, whisk together flour, baking powder, baking soda and salt. using a food processor, work butter into flour mixture until it resembles coarse crumbs. add buttermilk and herbs, and pulse until just combined.
- using two spoons, drop biscuit dough on top of filling. bake 15-20 minutes until golden brown.