April has been turning out to be a pretty crazy month. Not only are taxes due at the end of the month, but the weather which should be by all accounts spring-like and warm, is too damn chilly for my liking. On Friday evening it snowed (luckily it didn’t stick) and there’s a snow warning for tonight as well. Great. At least it’s sunny which is about the only nice thing I can muster about the weather here in the mixed up Pacific Northwest.
So while I should be eating spring salads and going for bike rides in skirts, instead, I’m holed up in front of my computer catching up on work and trying to steer clear of the cold weather that will be with us for the next week. At least we have found a dream accountant, so that’s one less April worry to have nagging at my tail. Another comfort is making a warm and hearty meal, which not only warms the kitchen but also the spirit. A pot-pie filled with chicken and vegetables and topped with flaky biscuits in April? Sign me up.
This would be really simple to make vegetarian or vegan by stripping out the chicken and cheese and using a non-dairy milk and margarine instead. Throw in some more vegetables or substitute for what you’ve got lagging about in your fridge. This is a really easy recipe to play around with and if you find that you need more liquid, add it! Not thick enough? Whisk in some more flour or make a slurry with cornstarch and dump it in. Despite it’s humble beginnings, it’s really an impressive dish. If the weather isn’t giving you any love, let this pot pie do all the work.
chicken pot pie with cheddar-biscuit topping
1 small rutabaga, peeled & diced
2 T olive oil
1 onion, diced
1/4 t red chili flakes
4 cloves garlic, minced
2 stalks celery, diced
1/2 t dried thyme
1/2 t dried oregano
2 c mushrooms, halved or quartered
3 T flour
1 c mushroom broth
1/2 c milk
1 c frozen corn
2 c leftover chicken, chopped
salt & pepperfor biscuit topping:
2 c flour, plus more for work surface
2 1/4 t baking powder
3/4 t baking soda
salt & pepper
6 T cold butter, cut into small chunks
1/2 c yogurt
1/4 c milk
3/4 c shredded old cheddar cheese1. In a medium sized saucepan, boil rutabaga until tender. Drain and set aside.
2. Meanwhile, add oil to heavy cast iron pot and saute onion, garlic and chili over medium heat until shiny. Add celery, thyme, oregano and mushrooms and saute until soft. Sprinkle vegetables with flour and stir until flour cooks, about 2 minutes. Stir in broth, add corn, rutabaga and chicken and simmer until broth thickens, stirring occasionally. Season with salt and pepper, if necessary.
3. Preheat oven to 450°. Make topping by whisking together flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry knife until mixture resembles coarse crumbs with some pea-sized lumps. Add yogurt, milk and cheese and stir until just combined. With floured hands, knead dough against the side of the bowl until the mixture holds together. If it’s sticky, knead in up to 1/4 cup more flour.
4. Drop small mounds of topping over chicken mixture and bake until brown, about 20 minutes. Remove from oven and let cool for 10 minutes before serving.
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April has DEFINITELY been filled with “wacky weather” – I do hope that you will get to experience “real” springtime weather, very soon!! In the meantime, keep enjoying comforting dishes :0)
Yummylicious. The weather is crazy here in the UK, I’ve stopped counting the number of April showers and snow flutters.
I hate to rub it in, but I just love the weather we have been having in T.O.! Warm and sunny, no rain, no snow. People are wearing shorts and sandals and riding their bicycles around town….but not me 🙁 I’ve been cooped up in the house studying for my biology exam on Wednesday.
Even though I don’t eat chicken any longer, that cheddar-biscuit topping sounds good…if it’s that easy to make I might start adding it to everything I prepare…cheddar-biscuit carrots and peas sound good 😀
i don’t know what a rutabaga is, but i’m totally gonna figure it out and make me some chicken pot pie. looks wonderful!
veggiegirl, i’m so down on april and it’s wacky weather. i keep crossing my fingers for spring!!
sylvie, at least i’m not alone with my weather woes!!
i’m definitely jealous of your summer, bijoux! and this pot pie would work with tofu or just veggies!
tiny morsels, a rutabaga is a big ol’ yellow turnip. as far as i know, rutabaga is the common name as i grew up with it here in canada. maybe it’s just known as a turnip south of the border!
Looks perfect for our freakishly cool & rainy weather!
I am so pissed off with the weather! It’s not that it has been especially rainy…but cold! That one Saturday was such a tease! Thanks for hearty chicken pot-pie recipe.
Oh Jeanette, I hear ya! We’ve been having some crap-ass weather over here in Clogland, but it seems to have cleared up a bit, for now. I’ll take any sunny, albiet cold reprive I can get, so for now no complaining.
Whatever the case, chicken pot pie makes everything better. Good skillz!
Just wondering… I see in the biscuit steps that baking powder and baking soda are both mentioned, but baking soda isn’t in the ingredients. Is that right? Looks yummy!
I couldn’t handle the weekend of snow. It’s spring, for Pete’s sake! This pot pie might have made me feel better. It looks delicious.
Oh, this sounds like the perfect comfort food. I turned to mushroom barley soup this weekend, as it seemed fitting for this weather (I’m in Portland, OR). I like your ideas to make a veggie version of this – maybe I’ll give it a spin tonight since this weather’s in town for a few more days at least.
I’ve been making comfort food like crazy, too, and hoping that eventually, the weather will realize that we’re at the end of bloody APRIL. The pot pie looks great; if this weather keeps going (and I sort of hope it doesn’t, as good as your pot pie looks), I’ll probably give it a go.
dammit, i love chicken pot pie, but the weather in the northeast is so lovely right now that it’s totally unjustified.
i might make some anyway. fuck the weather.
rachel, it certainly is freakish! today is sunshine and almost warm out! crazy.
no problem, hag!
mevrouw cupcake, today it feels almost like spring (almost!)…let’s keep our fingers crossed, okay? 🙂
ric-rac, totally! i’ve fixed the mistake. thanks for your eagle eyes!
lynn, thanks! so far, the weather seems to be cooperating, but i’m not going to hold my breath!
maija, i’ll be heading to your fine city in just a few weeks (it’s my favorite city, actually!). sad to hear that it’s just as gloomy there as it is here. booo!
meg, totally. what’s going on!!!
i love your attitude, michelle!
This did indeed work really well as a vegetable pot pie! I made a bunch last night and everyone was really happy.
I hadn’t ever thought of topping with biscuits but it’s great. Thanks for the keeper of a recipe.
ohhhhh – yummy! that’s why i made one to!
🙂 even though i hear its freezing out there and rather nice here for a change!
yours looks amazing-
All dishes look very delicious. I am interested in the food culture of your country. And I support your site. If there is time, please come in my site.
From Japan
http://food-soybean.blogspot.com/
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
Wow that looks delicious! Warm weather or not, I would gladly scarf that down …
I made this last night and it was really really yummy!!! And it went with the weather :eyeroll:
Thanks for sharing!
I made this, and it came out great. I made a few variations – no meat, celery, or turnips, so I did about 4-6 potatoes, 3 carrots, 1 zucchini (boiled the potatoes & sauteed zuke/carrots) plus the mushrooms. I added a little bit more milk (about 1/2 cup) as my mixture didn’t look liquidy enough. Subbed rosemary for oregano. Came out great! First time I’ve made this, and I think it’s a keeper!
mike, glad you tried it out as a vegetable version! the biscuit topping is great 🙂
tania, you should be out having picnics, not making pot pies!! yours looked lovely too.
thanks edamame!
wheeler, i might trade in a slice for some warm weather…definitely!
glad you loved it, wendy!
maija, hooray! glad you loved it. it’s definitely a keeper 🙂
April’s gone bananas round here. I noticed our cherry blossom had bloomed the other day, went out to get a pic, only for the sky to turn black and the rumble of thunder to come around. Can’t win.
I’d very much enjoy curling up with a big helping of this dish. Chicken pie makes everything better 🙂