Sunday, March 8, 2015

Mom's Chicken Pot Pie with Cheddar Biscuits #SundaySupper



This is my mom's recipe for Chicken Pot Pie with Home Made Cheddar Cheese Biscuits. 
I've been lucky enough to have this made for me every time I get sick (which luckily isn't that often), feel blue (again, lucky) or just need a home cooked comforting meal made by mom. This is a family favorite from my childhood that I will be passing on to my children. 











This week's Sunday Supper is all about Retro Foods! We've been having a lot of fun with this theme and there are some pretty creative, super groovy recipes along with some stellar classics that are bringing back a few memories from my childhood. I grew up in the 70's and 80's (yeah, I'm old)  and my mom was still cooking foods from her era such as Beans and Corn Bread, Spam Sandwiches and of course Meatloaf and Mashed Potatoes (usually from a box). Then of course for Christmas we always had home made Candied Pecans and a nice, heavy loaf of Fruit Cake to look forward to.





I Love it. She's thrifty, she's perfectly put together and she's a doctor!  Meet Super MOM!!!







I immediately knew what I wanted to make for this weeks Sunday Supper theme; Fried Spam Sandwiches with a side of Jello Salad! Just kidding. Kind of.












My mom's home made chicken soup and chicken pot pie are always what I crave when I'm sick, feeling sad and especially on the infrequent dark and rainy days here in Phoenix. I've been known to drop everything when it starts to rain and run to the store to gather up the few ingredients (most of which are pantry staples) to make this Chicken Pot Pie with Cheddar Biscuits.







While the bone in chicken, fresh veggies and thick and creamy broth are a big deal in this dinner, my favorite part is the fresh herbs. They not only bring a ton of flavor but health benefits as well. Did you know that Rosemary, Thyme and Oregano can help with congestion and are a natural expectorant?

True story.













So what do you think of when you think of Retro Foods? What foods are nostalgic for you?




A Meat Cake? Good Lord.







Cholesterol in a loaf? No thank you.








Good old fashioned, classic casserole dishes? Absolutely!











and then of course there's this......... I'm thinking Mad Men and the way advertising was in the 50's. I think it's probably just as bad today, we've just gotten sneakier at it. 















A HUGE thanks to Heather at Hezzi D's for hosting this week's Sunday Supper!

























You can't argue with this logic.






















TIME      45-60 MINUTES            SERVES 6-8


You Will Need

3 lb chicken
4 c water
6 carrots (sliced)
6 stalks celery (sliced)
1 onion (diced
2 large cloves garlic (crushed & minced)
1/4 c chopped parsley
2 fresh sage leaves (chopped)
2 sprigs thyme (lemon or regular; chopped)
1 sprig fresh rosemary (chopped)
2 Turkish bay leaves
1/8 t pepper
1/4 t sea salt
1/2 c flour + 1/2 c cold water
9 oz pkg frozen peas




Combine chicken and water in large soup pot; bring to boil then cover and simmer for 15 minutes.Meanwhile, chop veggies and herbs in large bowl. Add veggies and herbs along with bay leaves, to chicken; bring back to boil, then lower heat and simmer 15 minutes longer.

Meanwhile, make biscuits and set aside.

Remove chicken and veggies and strain out broth into a large pot. Let chicken mixture cool, then skin, bone and cut up meat.

Blend flour and 1 cup of the lukewarm broth with a whisk; add back to broth in pan and cook, stirring with whisk, til bubbly & thickened. 

Pour thickened broth into pot with cut-up chicken mixture; add peas and stir.  Pour entire mixture into greased casserole dish & top w/ biscuits.




Cornmeal-Cheese Biscuits: 

Heat 3/4 c milk in small saucepan until steam starts rising - DO NOT BOIL. Stir in 1/2 c cornmeal and mix lightly, cover and set aside.

In small bowl, combine 1 c all-purpose flour (or GF flour mix: 1/3 c gluten-free mix, 1/3 c brown rice flour, 1/3 c garbanzo bean flour), 2 t baking powder, and 1/8 t sea salt.  

Stir in 1 c shredded cheddar cheese. Add 3 T oil and 2 T cold milk to cornmeal mixture,  stir it into flour mixture to combine. 
Shape into biscuits with floured hands or on floured board and put biscuits on top of chicken mixture. Bake 425˚F, 15-20 minutes, until biscuits are slightly brown on top.

CROCK POT DIRECTIONS:  cook chicken and broth all day in crock pot. The last hour, add veggies and biscuits.











Get your groove on with these popular Retro Dishes from jazzy foodies.





Bodacious Breakfasts and Appetizers:
Made in the Shade Main Dishes:
Swell Side Dishes:
Dreamy Desserts:
The Bee's Knees Beverages:
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