Pies Recipes


Hey family!!! In the third Fall Food Friday of 2020 we’re making a Harvest Chicken Pot Pie! This was delicious!! Definitely a Fall comfort food dinner that I think you will love!

Fall Food Friday Playlist:

2020 Fall Food Friday Week 2:

2020 Fall Food Friday Week 3:

Harvest Chicken Pot Pie:

2 Tbs olive oil2 Tbs olive oil
1 small onion diced1 small onion diced
1 heaping cup butternut squash1 heaping cup butternut squash
2 cups white button mushrooms sliced2 cups white button mushrooms sliced
1 clove garlic minced1 clove garlic minced
6 fresh sage leaves chopped NOTE: I didn’t have this so I just left it out.
6 fresh sage leaves chopped NOTE: I didn’t have this so I just left it out.
1/2 Tbs fresh thyme leaves
5 Tbs butter
1/3 cup flour
1 3/4 cups chicken stock or broth
1/2 cup milk1
1 cup frozen peas
1 lb chopped cooked chicken
Salt and pepper to taste

Cheddar Biscuits:
2 cups all-purpose flour
6 Tbs unsalted cold butter cut into small pieces
1 Tbs baking powder
1 tsp baking soda
1/2 tsp salt
1/2 Tbs sugar
1 1/4 cups buttermilk
1 cup cheddar cheese

Preheat oven to 400. NOTE: I heated my oven to 375° and cooked for 25 minutes.
In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
Stir in your sage and thyme until combined.
Add your butter and heat until melted, stir in your flour.
Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
Continue to heat until thickened.
Stir in your chicken and peas, set aside.
To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
Using a pastry blender or forks add in your butter and mix until you get small bits.
Stir in your buttermilk until just combined and fold in your cheese.
Drop by 1/4 cupfulls onto top of your pot pie mixture.
Bake for about 20 minutes or until golden.

Original of the video here

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