Since I do have vegetarians in my family and am a flexitarian (no red meat, and in general have a mostly vegetarian diet), this one is a good one. Even though this is a recipe for Chicken Pot Pie, I would rename it Vegetable Pot Pie. There are so many vegetables in this recipe that the chicken is just a side note. So, if you are a vegetarian, you will not miss anything be omitting the chicken….except for a bit of protein. I hope you enjoy it!
Chicken Pot Pie
adapted from Cooking Light
- 2 medium sweet potatoes (one inch cubes)
- 1 32 ounce carton reduced sodium chicken broth
- 2 bay leaves
- 2 medium sweet onions (diced)
- 1 pound chicken breast (one inch cubes)
- olive oil (about 1/8 cup or enough to lightly coat the pan)
- 12 oz bag of frozen peas and diced carrots
- 8 ounce package of sliced baby bella mushrooms
- 3 tablespoons all-purpose flour
- Boil the diced sweet potatoes and bay leaves in broth until tender.
- In a separate covered deep pan (that everything will go into in the oven at the end), sauté onions, chicken, olive oil, salt and pepper on medium high heat. Cover when not stirring.
- Once sweet potatoes are soft, add frozen peas and carrots.
- When chicken is almost cooked through, add mushrooms to chicken and onions.
- Once the broth comes back to a boil, take out about 1/2 – 3/4 cups of chicken broth from potato and vegetable pot.
- In a separate bowl, stir the flour into the broth taken out of potatoes.
- Add the flour/broth mixture back to the potatoes and reduce heat to medium and let it simmer until bubbly and thick.
- Take out the bay leaves.
- Add potato mixture to the chicken and onions (now everything should be in the deep pan that you will be putting in the oven).
Now it’s time to make the pumpkin biscuits that are going to go on top of the filling. Put the heat on low medium heat while you make the biscuits. Also, at this point you can taste the filling and add any salt and/or pepper that you’d like. But, keep in mind that you are going to have that extra pop of flavor with the spiced pumpkin biscuits on the top of the pot pie.
Pumpkin Biscuit Topping
adapted from Cooking Light
Ingredients (Pumpkin Biscuit Topping)
- 1/3 cup skim milk
- 1/2 a lemon (juiced)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin
- 5 tablespoons chilled butter (cut up into small pieces)
- 3 tablespoons honey
How-To (Pumpkin Biscuit Topping)
- Preheat the oven to 375°.
- In a small bowl, mix 1/3 cup skim milk and the juice of 1/2 of a lemon (this will be the substitute for light buttermilk…but if you have buttermilk, feel free to use it). Stir and set aside to get clumpy.
- Now, in a medium bowl, mix the dry ingredients (flours, baking powder, spices and salt). Also, in another bowl mix the wet ingredients (pumpkin, skim milk & lemon mixture, and honey).
- Cut in the butter pieces into the dry ingredients. Then, pour the wet ingredients onto the dry ingredients and mix just until moist.
- Turn the dough onto a floured surface and flouring the top of the dough, roll out the dough into about 1/2 inch thick rectangle.
- Fold each side of the dough in, like you are folding it into thirds.
- Sprinkle with flour and repeat steps 4 & 5.
- Roll the dough to 1/2 inch thickness and use a 2 5/8 inch biscuit cutter (or whatever you’d like…or even a the opening of a cup).
- Line the top of the pot pie filling with the biscuits and brush with a bit of milk.
- Put the pot pie in the oven for 20-40 minutes or until the biscuits are light brown.
Side Note: If there is extra dough, cut out the rest of your biscuits and bake on a baking sheet and serve for breakfast the next morning! 🙂