Chicken and Vegetable Pot Pie with Buttermilk Biscuits & Random Bedtime Routines

May 3, 2012

This is a typical bedtime scene:

Julia (age 7 3/4): Can I have a song?

Me: Which one?

J: Met my old lover in the grocery store.

[my husband is apparently working his way through the entire 1970s singer-songwriter genre, a guilty pleasure of mine while driving, so I knew she meant Same Old Lang Syne]

I proceed to sing about old flames meeting at the Stop n Shop (they did NOT meet at Whole Foods), surprised to see each other in the frozen foods aisle (they did NOT fondle persimmons or gush about the organic produce on offer), reuniting over a six pack of beer (not microbrew, more like Miller Lite), the emptiness of time passages washing over them until the snow turns into raaaaiiiinnn.

Julia: [sings] We drank a toast to innocence, we drank a toast to now…hey, this is a kind of a sad song actually.

Me: Yup, it is.

Julia: How come she says she’s not happy being married to the architect?

Me: Not every marriage is happy. [thinks we are about to have a segue into divorce or architecture but…]

Julia: Oh.  Is it true that a long time ago if you stole something, they would CUT. OFF. YOUR. HAND?

Me: [trying to reconfigure] Yeah, I think so.

Julia: Well, they wouldn’t know WHICH hand you used. So there.

So…there…you have to love the non-sequitors and segues and connect the dottedness of kid life…

And appreciate even more the recipes that will always hang together, no matter what you throw in.  Don’t like chicken? Do salmon or tofu.  Add different vegetables.  There are biscuits involved – how bad could it be?!

Chicken, Leek, and Vegetable Pot Pie with Buttermilk Biscuit Topping

Prepare two of these and freeze one. Just do it - you will thank yourself later.

For the Pie

2 cups cooked chicken (white, dark, mixed)

2 tsp olive oil

3 leeks, washed and sliced

1 onion, diced

salt and pepper to taste

1/2 lb peas (frozen is fine)

1-2 cups diced vegetables (carrots, corn, small brocoli florets, mushrooms, etc)

3 tbs butter

3 tbsp flour

1 cup milk

1/2 vegetable stock

1 tbsp mustard

For the Biscuits:

2/3 cup whole wheat pastry flour

1/3 spelt (or other) flour

1 cup all-purpose flour

1 brown sugar

1/2 tsp baking soda

1 tbsp baking powder

1 tsp salt

8 tbs butter, cold and cut into bits

1 cup buttermilk, cold

Oven to 425. Prep the biscuits: mix all dry ingredients, cut in butter until crumbly. Add buttermilk, stir to combine. Roll out onto floured surface and cut into rounds. Place on baking sheet (parchment if you like). Meanwhile, heat olive oil and saute leeks and onions until just cooked and beginning to brown. Place chicken pieces into 9x13 pan and scatter leeks and onions on top, season with salt and pepper. Add other vegetables (if using frozen DO NOT THAW). Heat butter in pan and add flour, whisking for about 3 minutes until cooked. Add milk and stock bit by bit, whisking as you go. Add mustard and remove from heat. Pour over vegetables and chicken. Cover with tinfoil and place into oven at the same time you bake the biscuits. Bake for about 14 minutes until biscuits are lightly browned. Remove biscuits but let pie continue cooking for 10 minutes. Remove foil and place biscuits on top of pie. Let cook 3 minutes more. Serve and sing.

1 comment

  1. Celia
    May 8, 2012

    I can’t believe you wrote a whole bit about own of my favourite songs ever. Ok, I’ve confessed it now. My husband is appalled that I can even listen to Dan Fogelberg. The next song on the album is “Leader of the Band”, and then I get all weepy. Makes driving tricky.. 😉

    I love chicken pie, but I’ve never had one with buttermilk biscuit topping. It looks delicious! 🙂