This delicious, nutritious chicken pie is like food you would expect from your country Grandma’s house. As my mama would say “tastes like it was made with love”.
Pull out a cutting board and a large chef’s knife and put a dish tub or a big bowl next to it. Rinse and pile up all of the veggies nearby and just go to town dicing vegetables. It feels so deeply therapeutic to cut up a variety of colorful vegetables and throw them into a big pot with herbs and chicken, a little flour and cream!
The topping for this is not finicky like a pie crust can be, but is rather a forgiving biscuit dough that could easily be made with fresh milled flour or whole wheat flour.
I like to roll out the dough, cover the filling and then let a child cut a design into the top of it before I slip it in the oven for a bit, just long enough to crisp up the biscuit topper.
1/4 cup butter
1 medium onion
7 celery, diced
7 carrots, diced
4 garlic cloves, minced
4 cups chicken, cooked
1/4 cup flour
3 cups broth
parsley, basil, thyme, rosemary, dried or fresh – to taste!
black pepper
3 tsp of salt
1 cup peas
1/2 cup heavy cream
3 cups flour
5 Tbsp butter
2 Tbsp baking powder
3/4 tsp salt
1 cup+ milk
~Filling
In a big bowl, measure flour and cut butter into flour into it; I usually just use my hands to massage the flour and butter together.
Place veggies and butter in a cast iron skillet at sauté on medium low heat for 10 minutes until they start to soften.
Add broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
To the skillet, add peas, pre-cooked chicken, and heavy cream.
~Biscuit dough
While veggies are sauteing:
Begin making the biscuits by chopping up cold butter into chunks and adding to flour in a large bowl. Measure in baking soda, baking powder, and salt.
Stir or squish in milk until everything is mixed together well.
Roll out biscuits onto a lightly floured surface and cut with biscuit cutter or spread out like top pie crust.
Either pour the potpie filling into a 9×13 and cover with crust. OR place crust right over the food in the pan, if pan is oven safe.
Cook in 400 degree oven for about 15-25 minutes. Until the biscuit dough looks golden brown.
Allow to cool for a few minutes before serving.
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