Chicken and Vegetable Pie
This chicken and vegetable pie is pure comfort food. A creamy, gravy-like sauce, cooked carrots, onions and broccoli, tender chicken, and of course fresh fluffy biscuits. The combination is so incredibly good that Mike and I both went back for seconds, and even then I couldn’t resist sneaking spoonfuls as I cleaned up after dinner. I made this meal on a lazy Sunday afternoon and it was the perfect end to our weekend – warm, comforting and delicious. I initially was a little worried that the gravy was too thin and looked a little too “soupy”. But once I served it, the biscuits started soaking up the extra liquid and the whole thing turned into a wonderful rendition of biscuits and gravy. Seriously, I would eat this again and again. As I write this post (on a Saturday afternoon – yes, I try to write my posts in advance!), I’m even considering making this for Sunday dinner again tomorrow. It’s that good. 🙂
Chicken and Vegetable Pie
Ingredients:
- 9 Tbs. unsalted butter, divided
- 2 cups chopped broccoli florets
- 1 small onion, chopped
- 1 cup chopped carrots
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 1/3 cups all-purpose flour, divided
- 1/4 cup dry white wine
- 4 cups chicken broth
- 4 cups shredded cooked chicken
- 4 tsp. baking powder
- 1 1/2 cups milk
Directions:
- Preheat an oven to 375ºF. Steam the broccoli until crisp-tender and set aside.
- In a large ovenproof fry pan over medium-high heat, melt 4 Tbs. of the butter. Add the carrots and onions, season with salt and pepper, and sauté until softened, about 5 minutes. Add 1/3 cup of the flour and cook, stirring, for 2 minutes. Stir in the wine and broth and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Stir in the chicken and broccoli, and season with salt and pepper.
- In a medium sized bowl, combine the remaining 2 cups flour, the baking powder and the 1/2 tsp. salt. Using a pastry blender or 2 knives, cut in the remaining 5 Tbs. butter until the mixture forms coarse crumbs about the size of peas. Add the milk and, using a rubber spatula, stir until evenly moistened. The batter will be liquidy. Place heaping spoonfuls of the batter evenly over the chicken filling.
- Bake until the topping is golden brown and the filling is bubbling, about 35 minutes. Serves 4 to 6.
adapted from Williams Sonoma