Like most of you, I’m sure, I try really hard to eat wholesome, healthy and nutritious food. Planning meals or even making ingredient substitutions have been a key to making sure our dinners are on the healthy side of things. And trying new and different things, too. But, you know, sometimes you just want to rely on an old favourite friend. And what a delightful moment when you realize that your old friend may be good for you after all!
This meal is all about natural ingredients coming together beautifully in a comfort food favourite! I really love a good, hearty meal that makes me feel full and happy. Isn’t that what our bodies crave during the winter?
And with all the natural ingredients in this chicken pot pie I know that I am feeding my body all sorts of important nutrients while I’m at it!
Can we just talk for a moment about how beautiful fresh sage is? Sage is velvety and gentle and ads wonderful flavour to food. Do you think I can have a jacket made out of sage? Or some slippers? So soft!
Chicken pot pie is really very simple to make, but with all the chopping and using multiple pots and pans it kinda makes the whole process a bit too much to just pull off in the middle of the week. I doubled up on the recipe and froze individual portions (enough dinner for us two).
The beauty of it all is that I have a couple of lazy dinners waiting in the freezer for those days when we want a home cooked meal but just don’t have the energy to scrape one together.
Since I am a lover of bread and pastries it comes as no surprise that my very favourite part is the biscuit. The addition of sage and sharp cheddar gives it that extra punch! Oh, and if the biscuit is still a little moist I love it even more! (Especially when the sauce of the pie leaks into it – yum!)
As a tip for my American friends (Happy Thanksgiving guys!), if you have some leftover turkey, potatoes and veggies you can make turkey pot pie out of it and freeze to enjoy later
What are your favourite winter staples? I would love to delve into the art of casserole making a bit more this winter, and will (of course) keep you posted!
You will need:
- 3 or 4 large carrots
- 3 baking potatoes
- 3 celery stalks
- 1 large yellow onion
- 1 cup of frozen peas
- 2 chicken breasts
- 1 tbs butter
- 1 can of cream of chicken
- 2 cups of chicken broth
- 1 bay leaf
- 1/2 teaspoon of turmeric
- salt and pepper
For the biscuits:
- 2 cups of flour
- 1/5 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup salted butter
- 1 1/2 cups milk
- 1 tbs white vinegar
- 1 egg
- 1/2 cup finely grated cheddar cheese
- 2 tbs finely chopped fresh sage
- Peel and boil the potatoes. Once cooked (but not completely soft), drain the water and cut into smaller cubes. Set aside.
- In a large deep pan, fry the chicken breasts. Cut into cubes and set aside once cooked.
- Chop the onion, celery and carrots and fry in the deep pan with some butter, turmeric, salt and pepper.
- Once the veggies are slightly caramelized, add the chicken, bay leaf, peas and chicken stock. Simmer on low heat until all the flavours have combined.
- Add the chicken and veggies to the pot with the potatoes. Also add the cream of chicken can and carefully mix together.
- Pour the mixture into a buttered oven dish.
For the biscuit:
- Add the vinegar to the milk and set aside for at least 5 minutes
- Sift together all the dry ingredients. Cut the butter into the dry mixture.
- Add the cheddar and sage.
- In a separate bowl mix the milk and egg together.
- Then, finally, add the wet mixture to the dry mixture and mix it all together.
- Either form little individual biscuits and place on top of the chicken pie, or smooth the batter out over the top of the pie.
- Place in the oven for 20 minutes or until the biscuits are golden.