CHICKEN POT PIE AND SOURDOUGH BISCUITS

For all that leftover chicken and all the broth we’ve made, not to mention any sourdough starter or discard we might have on the go, this is a pie that is so easy, super warming and just an all round gut healthy winner you have to make it a weekly thing through winter

It’s kind of the same principle as our winter BEEF STEW AND DUMPLINGS though using up all our leftover chicken and broth so as you see, you don’t need to spend a fortune on a weekly shop if you plan and prep accordingly.

And who doesn’t love a chicken pie? You can tailor make flavours by adding in different herbs. EG: You can make a lighter spring version by making a white wine roux and adding tarragon or you can hearty it up by making a red wine roux and adding rosemary and thyme. Whichever way you fancy but the thing is, it’s so simple to make, whichever way you add your twist

LET’S START WITH THE CRUST

  • 1 ½ cups flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • ½ cup butter
  • 1 cup sourdough discard

Simply add all the ingredients into a bowl and mix together. You don’t need to knead it much as it just needs to be able to be incorporated enough to roll our or shape into crust, biscuits or balls, whichever works for you. You want it nice and crumbly but set enough. If it is too dry simply add a tiny drop of water. Not much though otherwise the dough will shrink

But once you’ve done your dough, set aside and cover while you make the filling

CHICKEN POT PIE

  • 6 Tbsp  butter
  • 1-2 small onions chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves minced
  • ½-1 cup flour
  • 6 cups chicken broth
  • Sea salt to taste
  • black pepper, rosemary and thyme or some tarragon (whichever you prefer)
  • 3 potatoes peeled and diced
  • 4 cups cooked chicken, (shredded)
  • 1 cup frozen peas
  • 1/2 cup  cream (either regular or soured)

Cook the onions, carrots, garlic in the butter until they soften nicely. It may seem like there’s a lot of butter but you’re about to make a roux with all the veg mixed in so once you add the flour it will mix in well

Add the flour and stir on a low to medium heat until it combines well and starts to form a good consistency

Then you can add your chicken broth and the potatoes and cook for about 15 mins until the potatoes are reaching soft

Season well with all the herbs, salt and pepper and then add the chicken, peas and cream. Give it another 10 mins or so to all come together

Pour into a large casserole dish and make sure your ovens ready to go as as soon as the topping goes on, it needs to go straight into the oven so it doesn’t sink or get soggy sitting on top of the filling

Put the layer of pie crust on top or the biscuit chunks or dumplings, whichever works for you and then put it straight into a 180 degree oven for about 40 minutes until the crust is crumbly and browned

GOBBLE AWAY!

HEAD TO OUR PLANTOEAT LINK TO DOWNLOAD THE RECIPE AND CHECK OUT ALL OUR OTHERS IN OUR JANUARY WINTER WONDER FILE

Bon Appetit