Chicken Pot Pie

One of my favorite dishes since I was little has been Chicken Pot Pie. As a kid I did not really like vegetables and this dish gave flavor to carrots, parsnips and potatoes that made them more enjoyable to eat. I used to love this dish because the sauce makes it delicious and pairs well with puff pastry (one of my favorite foods!). I recently discovered putting biscuits on top of the chicken pot pie which is just as good maybe even better than puff pastry and that is saying a lot coming from me! I hope you enjoy this recipe for Chicken Pot Pie as much as I do!

Ingredients:
1 Tablespoon Canola Oil
1 Pound Chicken (cut into small pieces)
1 Medium Onion (Diced)
1/2 Cup White Wine
3 Carrots (peeled and chopped)
1 Parsnip (peeled and chopped)
2 Large Potatoes (Peeled and diced)
2 Cups Chicken Broth
2 Tablespoons Butter (melted)
5 Tablespoons Flour
1 Bay Leaf or 1 Teaspoon Thyme
Desired amount of salt
Desired amount of pepper

Pre-heat the oven to 400 degrees fahrenheit. Cut the chicken and put it into a ziplock bag. Add 2 tablespoons of flour and salt and pepper to the chicken and shake well or until all the flour coats the chicken. In a big pot add the canola oil and once the oil is hot, sauté the chicken until browned. To the chicken add the onion and once the onion is softened, deglaze the pan with white wine.

Place the parsnips, potatoes, carrots, thyme, and chicken broth into the pot and let it simmer for about 20 minutes, or until the vegetables are softened. In a cup, mix together the melted butter and 3 tablespoons of flour together and add this roux to the pot and whisk until full combined.

To make the Buttermilk biscuit topping use my Buttermilk Biscuit recipe. Pour the chicken mixture into individual baking dishes and top with the biscuit mixture and bake for 15 minutes or until golden brown.

Then enjoy!