Homemade Pot Pie
Pot pie
Ingredients :
* ▢ 3 tablespoons unsalted butter
* ▢ 1 yellow onion, chopped
* ▢ 3 medium carrots, peeled and cut into coins
* ▢ 3 ribs celery, chopped
* ▢ 8 oz mushrooms, chopped you can use canned if you need.
* ▢ 4 cloves garlic, minced
* ▢ ½ cup all-purpose flour
* ▢ 3 cups broth or stock of your choice. For mine I used chicken bullion powder and water.
* ▢ 3 medium potatoes, peeled and cut into small cubes
* ▢ 2 tablespoons nutritional yeast this is optional but adds a good flavor!
* ▢ 1 tablespoon basil
* ▢ 1 tablespoon salt or desired amount
* ▢ 1 tablespoon black pepper or desired amount
* ▢ 1 reg bag frozen mixed veggies plus 1/2 reg bag frozen peas (use canned if need)
* ▢ 3-4 med boneless skinless chicken breasts baked and cubed (use beef if wanting beef pot pie)
* If doing a Vegan pot pie, replace butter with plant based, bullion with veggie, add extra mushroom and veggies instead of meat!
To make the pot pie:
* Preheat your oven to 400F (200C). Lightly grease a 13" x 9" casserole dish (4.5 quarts)
* Melt butter in a large pot over medium-high heat. Add the onion, potatoes, carrots, celery, mushrooms, and garlic and sauté until the veggies begin to soften, 5 - 10 minutes.
* Sprinkle over the flour and stir to coat the veggies. Stir in the broth and add the nutritional yeast, basil, salt, and pepper. Bring to a simmer and cook 7 - 10 minutes until thickened. If potatoes still aren’t softened add a bit of water and continue to simmer a few mins. Stir in the peas and mixed veggies and remove from heat.
* Carefully pour the filling into the prepared baking dish. Take the biscuits and place on top of the pot pie filling. Lightly brush the biscuits with a bit of melted butter.
* Place the prepared pot pie in the oven and bake for 25 minutes. After 25 minutes, check biscuits and if not golden continue to bake checking every couple mins until the biscuits are golden. Remove from the oven and allow to cool for 5 - 10 minutes before serving.
Biscuits Ingredients
* ▢ 2 cups all-purpose flour
* ▢ 2 teaspoon baking powder
* ▢ 2 teaspoon sour cream
* ▢ ½ teaspoon salt
* ▢ 7 tablespoon unsalted butter, chilled & cut into ¼-inch cubes (butter must be cold!)
* ▢ ¾ cup cold almond milk, unsweetened
* ▢ 1 tablespoon lemon juice
* ▢ 1 teaspoon honey or maple syrup. Trust me you need this!
Instructions for biscuits
* If doing only biscuits Preheat oven to 425°F and line a baking sheet with parchment paper. If adding to pot pie skip this step and follow pot pie heating temp and time.
* In a large mixing bowl, mix together flour, baking powder, and salt.
* Add in the cold cubed butter.
* Using 2 knives or a pastry cutter cut the butter into the flour. Don’t use your hands as it will melt the butter you need to keep small crumbles of butter in the biscuits for them to cook correctly.
* Alternatively, you can use a food processor by pulsing several times. Cut/pulse until it turns into a coarse meal texture with a few clumps.
* In a liquid measuring cup or bowl combine the almond milk, lemon juice, honey and sour cream and whisk .
* Pour mixture in bowl with flour and gently fold using a wooden spoon or spatula. Do not overwork the dough, it should be sticky and crumbly with small pieces of butter.
* Gently roll the dough out onto a lightly floured surface then using floured hands gently pat the dough out to 1-inch thickness.
* Use a biscuit cutter or small jar lid to cut out the biscuits. Press straight down into the dough and do not twist. Twisting will not allow the biscuits to rise properly. Repeat this until all the dough is used. You should have 10 – 12 biscuits.
* Place the biscuits on top of pot pie or directly on lined baking sheet and brush the tops with a little melted butter.
* If baking only biscuits Bake for 10 – 12 minutes, until the tops are lightly golden. If adding to pot pie follow time for pot pie recipe.
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Indulging in a homemade chicken pot pie not only satisfies your comfort food cravings but also allows for plenty of creativity in the kitchen. This recipe features tender chicken, a medley of colorful vegetables, and a savory sauce, all enveloped in a flaky biscuit topping. You can personalize your pot pie by substituting ingredients; for instance, swapping chicken for turkey or beef—or even going completely plant-based with mushrooms and additional vegetables. Cooking with frozen mixed vegetables is a time-saver and ensures you always have the necessary greens on hand. This not only simplifies your dinner prep but also enhances the texture and flavor profile of your dish. For a unique twist, consider incorporating herbs like thyme or rosemary for an aromatic kick! Should you have leftovers, storing the biscuits separately from the filling can prevent them from becoming soggy, ensuring a delightful meal the next day. Pot pie's versatility allows it to be a star dish for any occasion—whether as a family dinner or a gathering with friends. Don't hesitate to experiment! Adding cheese to your filling or trying different spices can elevate this classic dish even further. Enjoy connecting with others who share your love for homemade meals by joining recipe forums or culinary blogs. Happy cooking!
