Thursday, October 15, 2015

Italian Chicken Pot Pie

We are back to cooler temperatures again after a record breaking 97 degrees on Sunday.   I wrote down an idea for a recipe a few months ago when it was too warm to think about turning on the oven but now it’s the perfect time for it.  My only debate was how I wanted to top it – with biscuits or Parmesan mashed potatoes.  I opted to try the mashed potatoes later in the week with pork chops. 

Italian Chicken Pot Pie
1 pie crust, I used a frozen deep dish one that I pre-baked
2 chicken breasts, cooked and chopped into bite-size pieces
1 ½ cups low sodium chicken stock
½ cup milk
¼ cup flour
½ cup carrots
½ cup green beans
½ cup corn
1/3 cup peas
½ cup Fontina cheese
1 tsp parsley
½ tsp salt
¼ tsp freshly ground black pepper
Place all of the vegetables and chicken pieces in your baked pie shell.  In a saucepan, whisk together flour and chicken stock.  Add in milk and heat until it thickens.  Add in salt, pepper and parsley.  Pour over the vegetables.  Top with spoonfuls  of biscuits (recipe below).  Bake for 30 minutes at 350°.  Brush tops of biscuits with 2 tbsp softened butter and return to the oven for an additional 5 minutes.  

Parmesan Biscuits

In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/4 Parmesan cheese, freshly grated
1/2 cup plus 2 tbsp milk
2 tsp canola oil