Pot pie

• Last week James and I went and watched the Oregon game and had dinner with Ryan, Ashlynn and baby Bria. I decided I would make chicken pot pie because James loves it and I knew it would make enough to feed Ryan and James and still leave enough for Ashlynn and I to eat. Chicken pot pie is daunting since I am terrible at making a pie crust, probably because I expect it to be as great as my Mothers (who is incredible). I decided to skip the pie crust and go with a biscuit topping, which makes it much easier (in my opinion) and I'll probably make it a lot more often. I made my recipe from two different recipes the filling and the topping.
  
  
  2 cups peeled diced potatoes (2-3 potatoes)
  1 ½ cups chopped carrots (2-4 carrots)
  2/3 cup diced onion
  2 stalks diced celery
  1 cup flour
  3-4 cups chicken broth
  1 cup milk
  3-4 cups rotisserie chicken
  1 cup frozen peas
  1 cup frozen corn
  garlic salt
  dried thyme
  dried rosemary
  bay leaves
  
  
  Coat a 12 in deep cast iron pan in oil/butter. Saute the potatoes, carrots, onion and celery just until the potatoes start to soften.(I cover the pan for most of the time to keep the heat in and cook the potatoes faster) Add the flour and salt until well mixed and then add chicken broth as well as thyme, rosemary and bay leaves, let simmer for 5-10 minutes to pull the flavor from the bay leaves. Pull out bay leaves add milk, chicken, peas and corn and bring back up to heat. Once I add the chicken broth I start to make the biscuits.

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 6 tablespoons cold butter, cut into 12 pieces
• 1 cup medium cheddar cheese, grated
• 1 1/4 cups buttermilk
• black pepper
• 
  
• In a mixing bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter using a pastry blender or your fingers until the mixture is crumbly. Stir in the cheddar cheese, followed by the buttermilk, until it all just comes together and forms a thick, sticky dough (be careful not to overwork the dough - this is the key to a fluffy biscuit).
• 
  
• Drop the biscuit dough in 1/4 cup sized dollops onto the top of the pot pie filling. Sprinkle the biscuits with black pepper. Place the skillet into the preheated oven to 425 degrees and bake for 18-20 minutes, until the biscuits are golden. Serve promptly.

I had celery, carrots and potatoes I needed to use so today I made another pot pie. I didn't have any rotisserie chicken, but I had some sausage and ham I also needed to use so I changed up the recipe a little bit using the same amount of meat. I cooked the sausage and then added the ham and vegetables and finish the same as normal. I on top of the biscuits I put some creole seasoning since James puts it on everything. It was yummy and a warm meal for the first snow of the season. Utah decided to remind me that even though I'm back to Arizona (Universal) time doesn't mean I get it's weather.