We aren’t really sure why we haven’t tried a pot pie recipe until now but after sifting through dozens of recipes, we found a combination of ingredients that appealed to us the most. Now, for the life of me, cannot understand why we’ve not tried a pot pie recipe until recently.
This is being added to our cool-weather recipes list, which is basically what these posts are for…for us to keep and share with those that want to give it a try.
Ingredients – filling:
- 5 tablespoons olive oil
- 1 pound chicken (we use thighs)
- 2 large carrots
- 1 large onion , finely chopped
- 5 cloves garlic , finely chopped
- 3 tablespoons herbs, finely minced herbs (thyme and sage are good)
- 3 teaspoons paprika
- 3 teaspoons garlic powder
- 3 teaspoons ancho chili powder
- 1/2 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound chopped green beans
- 1 tablespoon Dijon mustard
- 16 ounces cremini mushrooms, roasted with olive oil salt and pepper at 400 degrees for 10 minutes
Topping:
- 12 ounces cheddar bay biscuit mix (or regular biscuit mix)
- 3/4 cup shredded cheddar cheese
- 1/2 cup water
- 1/2 stick of butter
- garlic and herb packet (if using biscuit mix, add minced herbs and garlic powder to butter)
Directions:
Step 1: Preheat over to 400 degrees.
Step 2: Season chicken with salt and pepper or your favorite chicken seasoning. Let rest.
Step3 : Chop carrot and onions and combine in a bowl. Sit aside.
Step 4: Prepare mushrooms. Remove stalks, cover in olive oil, season with salt and pepper. Place mushroom caps upside down and place in the oven for approximately 10 minutes.
Step 5: In a large oven-safe pot, heat oil. Add brown chicken for about 4 minutes on each side. Once browned, remove from pot, place on cutting board to rest.
Step 6: Remove mushrooms from oven. Let rest. They need to cool before chopping. Leave oven on.
Step 7: Add carrots and onions to pot, sauté for about 10 minutes.
Step 8: Chop mushrooms.
Step 9: Add flour, garlic, spices, chicken stock and simmer until thickened.
Step 10: Once thickened, add green beans, mushrooms, Dijon mustard and heavy cream. simmer for 10 minutes. Allow to cool for 10-20 minutes.
Step 11: Make Cheddar bay biscuit mix and roll dough into 1 1/2 inch balls and add to the top of the filling in the pot. Brush with butter/herb mix.
Step 12: Add to oven for 25 minutes, until the filling is bubbly and the tops of the biscuits are browned. remove from over and bush again with butter/herb mix before serving.
