I promise, we’ll get to the chicken pot pie, but first I have to share a great customer service story. I blogged about my Built NY lunch bag right after I got it for Christmas in 2010. Since then, I have used it almost every weekday. It’s carried breakfast, lunch, and dinner (and a few times in grad school, all three!) It has ridden on trains, buses, and planes. There have been countless spills, and each time, it’s come out of the washing machine completely clean.
I was a little bummed when the strap broke last week, but to be fair,the bag was (over) stuffed with a container of overnight oats, a container of chicken pot pie, a piece of fruit, and an ice pack. I emailed the company, thinking ‘it can never hurt to ask.’ They got back to me quickly, and said they’d check for a strap in the warehouse. When they found one, they immediately shipped it to me, free of charge. The bag is back in action!
Now, onto the main dish. I was inspired by this chicken pot pie recipe from Eating Well, which features a biscuit topping. Like most aspects of life, I went ahead and made things a little more complicated. Note that this is NOT a weeknight dish. I had boiled the chicken the day before, and it still took well over an hour to prepare from start to finish. Then I had to let it cool before I could eat it.
This is a great pot pie recipe though, and the leftovers were incredible. The filling was rich, and the biscuits were tender. You could easily adapt this further to whatever vegetables you have on hand, and you could expand the recipe to feed a larger crowd.
Chicken Pot Pie with Biscuit Topping
1 T + 2 t canola oil, divided
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1 (10 oz.) package sliced mushrooms
2 c. vegetable broth
2 T cornstarch
1 c. frozen broccoli, thawed
1 lb. boneless skinless chicken, boiled, and shredded
1/4 c. nonfat plain Greek yogurt
1/2 c. whole wheat flour
1/2 c. white flour
1 t baking powder
1/4 t baking soda
1 t thyme
1 T cold butter
3/4 c. nonfat buttermilk
Heat 2 t canola oil in a large frying pan. Add onion, celery, and carrots, and cook for 10-15 minutes, until just starting to brown. Add mushrooms, and cook for 10 minutes, or until the liquid is evaporated. Add 1 1/2 c. vegetable broth and bring to a simmer. Mix cornstarch into remaining vegetable broth, and add to pan. Cook for 5-10 minutes, until thickened. Add broccoli and chicken and stir well. Add yogurt, stir well, and remove from heat. Pour filling into a 2 qt baking dish.
To prepare biscuits, whisk flours, baking powder, baking soda, and thyme. Using a pastry blender or two knives, cut in butter. Add buttermilk and 1 T oil, and stir just until moistened. Place large spoonfuls of biscuit dough on top of the filling. Bake at 400F for 30 minutes. Allow to cool before cutting.
-Adapted from Eating Well