Pot pie is such a versatile recipe that can be made vegetarian, with chicken or beef. Pot pie can be made with a number of different herbs or spices (sage, rosemary, thyme, savory, marjoram, curry), the broth can consist of anything from chicken or vegetable broth, the white wine, creams (creme, coconut milk, cream of mushroom soup). The topping itself is so versatile from mashed potatoes, herbed crust, pie crust, potato biscuit or sweet potato biscuit. With all these options a warm pot pie is sure to suit anyones palate during the winter months.
For this pot pie I use chicken, vegetable broth, thyme and rosemary with a sweet potatoe biscuit as the topping.
2 cups cooked chicken, cubed (2-3 boneless chicken breasts, can use thighs or whole chicken)
1 cup onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
2 1/2 cups vegetable or chicken broth
2 cups peeled white potato or sweet potatoes, cubed
1 cup sliced carrots
1 1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp salt and coarse black pepper
1 cup sliced green beans
1/2 cup corn niblets and/or peas
3 Tbsp all purpose flour
Sweet Potato Biscuit Topping
1 1/2 cups all purpose flour
1 T baking powder
1/2 tsp salt
3 T softened butter
3/4 cups cooked mashed sweet potato
3/4 cup 1% milk
If you would rather a normal biscuit topping you may use 1 cup four, 2 tsp baking powder, 1/2 tsp ground sage, 1/4 tsp salt, 2 T butter and 1/3 cup milk.
Filling: First cook chicken breasts either in the oven or stove top until tender. In a saucepan spray non stick spray, add onions, pepper and garlic. Cook over medium heat for 4 mins. Add 2 cups broth, potatoes, carrots, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer for 12 mins. Stir in beans, corn and cooked chicken and cook for about 3 mins.
In a small bowl mix 3T flour with the remaining 1/2 cup broth. Add to the filling mixture and cook until bubbly and thick (optional: can add cornstarch to thicken mixture if desired). Once thick transfer the mixture either to a 2 quart casserole dish or to 6 x 5-7oz ramekins.
Preheat the oven to 425F.
Biscuit: Boil water and cook 1 large or 2 small sweet potatoes. Once cooked, mash 3/4 cup of sweet pototo and add whisk in mild. In a large bowl mix the flour, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Add the sweet potato and milk mixture to the flour mixture. Stir until a soft ball forms. Transfer dough to a lightly floured surgace and roll or pat out to fit top of casserole dish or ramekins. Place dough over casserole dish or ramekins. Brush top of biscuit with milk.
Bake for 20 minutes until golden brown. Let cool 5 mins before serving.