Delicious, Nutritious Chicken Potpie!

This recipe was passed on to me a few months ago by one of my dear friends, who also loves reading and loves learning about better health and nutrition (we get along well!). It was in my Meal Plan this week, and we enjoyed it yesterday, so I thought I would pass it on!

Piled-high Veggie Potpie

(Don’t be intimidated by the fairly long list of ingredients- it’s really quite easy, and because it’s so hearty and full of veggies, you don’t need to make much else to go with it!)

Filling:
1 cup each chopped onions and chopped red bell pepper (I’ve used celery instead)
2 cloves garlic, minced (more is good, too)
2 1/2 cups veggie or chicken broth (I use homemade chicken broth)
2 cups peeled, cubed potatoes (I don’t peel mine, just wash them well)
1 cup sliced carrots
1 1/2 tsp dried rosemary (I’ve also used Italian herb mix- oregano, basil, rosemary)
1/2 tsp. dried thyme
1/2 tsp. salt and pepper
1 cup sliced asparagus pieces or sliced green beans
1/2 cup frozen green peas, thawed (frozen corn works also)
3 Tbsp flour (any kind is fine)
1/4 cup chopped, fresh parsley
However much cooked chicken you have- it can be 1/2 cup or several cups- both taste fine, and it’s still a filling meal either way!

Biscuit Crust:
1 1/2 cups flour (again, whatever you usually use- I use spelt)
1 Tbsp baking powder
1/2 tsp. salt
3 Tbsp butter, softened
3/4 cup cooked mashed sweet potatoes (very easy- I take a large one and peel it, and toss it in a small pot with boiling water before I start making the filling- once it’s done, I drain the water, leave it in the pot and use a fork to quickly mash it)
3/4 cup milk, plus extra for brushing top of crust (oops, I usually forget to brush the crust)

1) Add some butter to a med. sized pot. Saute onions, pepper (or celery) and garlic, until softened.

2) Add 2 cups of the broth (save 1/2 cup for later), potatoes, carrots, and seasonings. Bring to a boil, reduce heat to low. Cover and simmer for 12 minutes. Stir in asparagus and peas. Cook 3 more minutes.

3) In a small bowl, mix 3 Tbsp flour wiht remaining 1/2 cup of broth until smooth. Add to mixture, and cook until bubbly and thickened. Stir in parsley. Transfer to a casserole dish.

4) During the 12 minutes (see #2), I make my crust. In a large bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sweet potato mash and milk together, then add to flour mixture. Stir until a soft ball forms. Personally, I find it a bit too gooey to roll out (although that’s what the recipe says to do), so I just form it with my hands and lay it in pieces on top of the casserole. You could also add a bit more flour to make it easier to roll out. Brush with milk.

5) Bake for 20 minutes, until crust is golden and somewhat puffed up.

Adadpted from Eat, Shrink & Be Merry (which I don’t necessarily agree with nutritionally, but it has some good recipes anyways).

Chicken Pot Pie Recipe

For the Filling

3 C chicken stock
3 carrots cut into 1/4 in rounds
1/4 pound red potatoes quartered and cut into pieces 1/2 in thick
2 stalks cellery sliced into 1/2 in pieces
2&1/2 C cubed cooked chicken or 3 lbs chicken cut into small pieces
1 onion chopped
1/2 stick or 1/4 C raw or organic butter
4 T flour your choice?? almond, rice, coconut…I think I’m trying rice…something to make it gluten free, this is for a roux
1/4 tsp dreid thyme
1/4 tsp nutmeg or to taste
4 tsp dried parsley or 1/2 C freshly minced

Favorite biscuit recipe

This is supposed to be made in individual servings to be frozen and cooked. I use ramekins, or a small freezer to oven dish. i.e. muffin cups for kid sizes…for long term, can freeze in muffin cups inside of tin muffin tray. When frozen remove and put frozen servings in freezer bag.

Make the filling: in a sauce pan bring stock to a boil, add carrots, potatoes and celery, simmer for ten minutes or until tender.

Transfer vegetables with a slotted spoon to a large bowl, reserve the stock. Add cooked chicken to vegetables in bowl.

In saucepan, cook onions in butter over medium-low heat until tender. Add choice of flour to make roux and continue stirring.

Add two cups of the reserved stock while whisking it together with onion mixture. Bring to a boil.

Add thyme and continue stirring. Add nutmeg, parsley and salt and pepper and pour mixture over chicken.

Gently stir to combine. Let stand one hour before baking or chill overnight before baking.

Pour into individual containers and freeze.

When ready to serve, set out to thaw, place biscuit on top of each serving and bake at 450* for 15 min. or until biscuit is browned and filling is bubbly.

Can you freeze pre-cooked biscuits to have ready?