Chicken Pot Pie

Chicken Pot Pie

On a chilly fall day here is a recipe to warm your insides and fill the house with a delicious aroma! My mom has made this Chicken Pot Pie recipe since I was a girl, and it is a favourite comfort food of mine. Chock full of veggies and tender chicken, topped with flaky biscuits, I think you will enjoy! This week's potatoes, carrots, celery and squash will all taste wonderful in this dish. It is a very versatile meal; feel free to add in any veggies you would like to use to change it up!

6 medium potatoes, chopped in bite sized chunks

6 medium carrots, chopped in bite sized chunks

1 1/2 c squash, chopped in bite sized cubes (optional)

1/2 c celery, chopped (optional)

1 onion, chopped

2 TBSP coconut or avocado oil

3c cooked chicken or turkey, in bite sized pieces

1 green pepper, chopped

1 1/4 c bone broth, chicken stock, gravy or vegetable water with chicken bullion mixed in

Sea salt


The Biscuit Topping:

1 1/2c flour

2 tsp baking powder

1/2 tsp salt

1/4 c butter (or coconut oil)

1/2 c milk (or almond milk)

Make It:
1) Preheat the oven to 425 F. Cook the potatoes, carrots and squash in boiling salted water until tender. 

2) While the veggies are cooking, sauté the onion, green pepper and celery. Then stir in 1 cup of broth, stock, gravy or vegetable water with chicken bullion. Season with sea salt and pepper.

3) Into an 8 cup pottery or casserole dish, spoon the boiled vegetables, chicken and pour the above mixture over top. 

4) Bake at 425F, uncovered, for 15 minutes while you make the biscuit topping.

5) Mix the dry ingredients of flour, salt and baking powder in a bowl. Cut in the butter or coconut oil using a pastry cutter until pea-sized pieces form in the dry mixture. Add in the milk and gently stir until just combined. The less you work the dough, the more fluffy and tender the biscuits will be. Roll the biscuit dough into a 7" round (or whatever shape your baking vessel is) and cut it into wedges.  After the chicken mixture has baked for 15 minutes, arrange the biscuits on top of the hot mixture and bake 15 minutes more, or until the biscuits are golden brown.