Friday, December 9, 2011

Post Skiing Chicken Pot Pie

Today we had our first day back on the mountain in almost 18 months. It was a little chilly, the snow a bit crusty and there were enough rocks to make the bases of your skis afraid for their lives but holy crap was it ever a fun day.

Seeing the lodge decorated with garland and lights made everything all of a sudden feel so Christmasy and warm. I loved it. Lately I've been cooking lots of soups, roasted apples in cider (recipe to come!) and I love plugging in the lights for our tree every evening when it seems to get dark at 3pm (the only downside of winter, really).

Geoff is always a vehement supporter of my culinary adventures (and misadventures!). It is rare he has a firm idea of what he wants to eat on any given day as he is so obliging of whatever I dream up for the evening. One recipe he's made particular note of however is this chicken pot pie I've made a few times recently. It came about as a result of needing to use the seemingly endless supply of left-over turkey from Thanksgiving. Who knew a 15lb turkey for 5 people would be a bit excessive? On the plus side, it's leftovers were the root cause for this recipe so I'd consider it an overwhelming success.

I mean, who doesn't love pot pie? Pot pie is the ultimate of comfort foods and the surest way to blow your diet faster than you can say 7am spin class. However, this one is an incredible exception. It has the perfect biscuit to sauce ratio and is loaded with tons of veggies and white meat chicken or turkey. This would also be just as good if made without any meat at all.

This recipe looks like it has a lot of ingredients but it doesn't take too long to throw together and you can really add whatever you happen to have in your fridge that needs to be used. It makes a ton so you also won't be worrying about what to eat for lunch tomorrow.

Happy Winter! Enjoy!

Post-Skiing Chicken Pot Pie
As adapted from Food Network


2 large or 3 small boneless, skinless chicken breasts - cooked (grilled, roasted, left-over, whatever you feel like really) and chopped into bite-size pieces

2 tbsp canola oil
1 medium onion - chopped
2 carrots (or large handful of baby carrots) - chopped
2-3 celery stalks - chopped
1 large handful green beans - 
trimmed and chopped into bite-size pieces
3 cloves garlic - minced
2/3 cup frozen corn (defrosted)
2/3 cup frozen peas (defrosted)
1 tbsp fresh oregano - chopped
2 tsp dried thyme
1 cup low-sodium chicken or vegetable stock 
1/4 cup flour (whole-wheat or apf)
2 cups milk

s&p to taste

Biscuit Topping:
3/4 c whole-wheat flour
1/3 c all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tbsp cold, unsalted butter
3 tbsp canola oil
3/4 c buttermilk (I use skim milk and add juice of 1/2 lemon, let sit for 15 minutes)

Heat oven to 375F.

In large skillet over medium heat, heat canola oil and saute onion, carrot, celery and garlic until soften. Add green beans, oregano, thyme and s&p to taste. Cook for 2-3 more minutes. Add milk and stir.

In a small bowl or glass measuring cup, combine flour and stock until combined. Add to filling mixture. Stir occasionally until it comes to a boil. Reduce heat to medium-low and add peas and corn. Cook for 2 more minutes. Add chicken. Again, adjust s&p to taste. Pour filling into baking dish - I use a 9x9 pyrex glass dish.

Combine whole wheat flour, apf, baking powder, baking soda and salt in food processor. Pulse until combined. Add butter and pulse until combined and pea sized pieces form. Add buttermilk and pulse just until combined. Add canola oil and pulse until combined. As always, do not over mix!

Spoon biscuit batter on top of filling and spread out evenly.

Place in oven and bake for 25-30 minutes or until biscuit topping is a nice golden brown colour and sounds a bit hollow when you tap on it.

Serves four to six.

1 comment:

  1. YAYYY!!! you are back, love it!
    This recipe sounds amazing... I need to try it!