Tuesday, September 28, 2010

Comfort Food...and a winner!

Fall is the perfect season for tucking away inside our homes and placing a delicious comfort-food inspired meal in the oven. Chicken pot pie is one of our daughters' favorite meals, and I thought you might enjoy making one for your own family. I top my pie with  homemade biscuits infused with herbs and it is always a hit with all who taste it.



4 cups white chicken from a rotisserie chicken

3 stalks celery

1/2 onion, quartered

1 teaspoon Kosher salt, to taste

1/2 teaspoon black pepper, to taste

1 teaspoon powder chicken bouillon

1 cup of water

4 cups chicken broth

2 cups carrots, peeled and diced

3 cups potatoes, peeled and diced

1/2 teaspoon black pepper, to taste

1 teaspoon salt, to taste

1 teaspoon onion powder, to taste

3/4 teaspoon poultry seasoning, to taste

1/2 cup onion, coarsely chopped

1 cup frozen peas, thawed

1/2 cup celery, coarsely chopped

1 (12 ounce) can evaporated milk

1/3-1/2 cup flour (or enough to thicken sauce as desired)

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup organic shortening

3/4 cup milk

2 teaspoons herbs de Provence

In 1 1/2 tablespoon olive oil sauteed 3 stalks celery and 1/2 onion, season with 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper. Add 1 cup of water and chicken bouillon . Simmer, covered, until tender. Remove from heat and stir in chicken.

Heat 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.

In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.


In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk and herbs; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.



Now. We are happy to announce the winner of a  free copy of HOLIDAY with Matthew Mead.
Congratulations to Donna @ Tingle Lane Primitives. Please email us your full name and address!


 Holiday with Matthew Mead is sold only via this website.
Have you ordered your copy yet?


  1. I'm saving this one! It looks like it's easier than my chicken pie & my family will love it! Thanks!

  2. this is something even my picky eater son would love!! Thanks so much, can't wait to try it!

  3. Congrats to Donna! Wish I could wave a wand and have this for dinner tonight!
    Looks amazing!

  4. WooHoo! congrats to Donna - She gets the sneak peak we're all wishing we could have...
    and the pot pie? looks like dinner to me!

  5. Guess what I am having for dinner tonight? Yummmmm. xoxo

  6. Delicious - but there I had a little issue with the directions - you say to add the chicken at two times. I added when you said to in the first paragraph, but then there was nothing to add at the end of the second paragraph. ???? Consequently there were no chunks of chicken as pictured.


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