[Recipe] Chicken Pot Pie with Sweet Potato Biscuit Topping

Oh my.

I am very happy I decided to start posting a casserole a week. I am loving it. It means that husband and I enjoy one [usually] new, proper, delicious meal at least once a week. I love knowing exactly what we’re having for dinner, I love preparing it when I get home, and I look forward to the leftovers for my lunches. In the process, we’re trying out lots of new recipes, some of which are becoming big favourites.

I am very much looking forward to the rest of these great dinners.

This week’s casserole is one I kind of made up. It’s based on a chicken pot pie recipe, but I thought it would be good to add a lot more vegetable. I also thought sweet potatoes made into a biscuit topper would finish this off just nicely. That’s just what I did. Here are the fantastic results.

[Recipe] Chicken Pot Pie with Sweet Potato Biscuit Topping

Serves 8

Nutritional Information

Per Serving: 426 calories, 51 g carbohydrate, 17 g fat, 20 g protein, 5 g fibre, 12 g sugar, 669 mg sodium

For the filling, you will need:

1/4 cup butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup onions, chopped
1 cup mushrooms
1 tsp thyme
1/4 cup flour
1 1/2 cups chicken stock
1 cup milk
1 cup frozen green peas
2 cups chicken, cooked and chopped
1 tbsp fresh parsley

For the topping, you will need:

2 cups flour
1/3 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup butter, cold and cubed
1 cup cooked, mashed sweet potato (canned will work fine)
1/2 cup milk
2 tbsp maple syrup

Preheat your oven to 400F.

Chop the vegetables and have them ready to go. Try to cut them to approximately the same size, so that they cook evenly.

Melt the butter in a large saute pan and add the firmest of the vegetables. You can use any vegetables you’d like in this recipe. I started sauteeing the onions, celery, and carrots. Saute for about 10 minutes, until the vegetables are tender.

Add the mushrooms and thyme and sautee 5 minutes more.

Sprinkle the vegetables with the flour.

Now add the chicken broth. Stir vigorously until you no longer see any lumps of flour.

Add the milk and stir.

Simmer for a couple of minutes. Add chicken and peas and simmer for a couple minutes more. Add salt and pepper to taste.

Add parsley. Stir.

Pour the filling into a large casserole dish.

Now let’s make the biscuit topping. This comes together really quickly, so you can also make it while your vegetables are sauteeing.

Put all dry ingredients in a bowl and mix well.

Cut in the butter until it is the pea-sized.

Add the wet ingredients, and mix until the dough it just starting to come together.

Turn the dough out onto a floured surface.

Knead the dough 10-12 times, until it comes together in a ball.

I shape the dough roughly to the same size as my casserole dish, then I cut it into 8 pieces.

Set the biscuits on the filling in the casserole dish.

Bake 25 – 30 minutes, until the biscuits are cooked through and the filling is bubbling.

Serve.

4 responses to “[Recipe] Chicken Pot Pie with Sweet Potato Biscuit Topping

  1. Looks delicious! Trying this one too!

    • This one will definitely be a regular for us – we really loved it. There’s a lot of good flavour in there, a bit more than pot pies I’ve had before. I blame the fresh veggies. I also think the celery added lots of that extra flavour.

      If you like a soupier filling, just add a bit more stock or milk. I *might* make that change the next time. It was soupy enough when I put the filling in the casserole dish, but the biscuits sucked up a bit of it.

  2. I love your recipes! If I wanted to make this ahead (two days) would you suggest leaving the biscuits off until I am ready to cook?

    • So glad you like the recipes!

      I would probably leave the biscuits off until baking, yes. I’m afraid the bottoms would just get too soggy otherwise and they wouldn’t bake properly.

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