Always in the mood for something nutritious, frugal, and comforting, chicken soup sounded to be just what I wanted. However, my kids aren’t always too enthused when soup in on the menu. So, I decided to revamp the meal to be all the same ingredients, but in a hearty stew with biscuits.
I used this recipe for the chicken stew part of the meal. While that was cooking, I was trying to figure out what to do with the butternut squash I had cooked up. I wanted to make pumpkin bread originally, but found I was short on eggs. As I looked at the crust for the pot pie, I thought biscuits would be perfect. Last time I made chicken pot pie, the kids didn’t care for the crust on top. Yet, they LOVE biscuits, slathered in butter and honey. So, here’s the recipe I used for the butternut squash biscuits (using sprouted flour):
Butternut Squash Biscuits for Chicken Pot Pie
Makes about 24 biscuits
- 3 cups sprouted flour
- 3 Tablespoons aluminum free baking powder
- 1.5 teaspoons real salt
- 4 teaspoons sucanat or rapadura
- 7 Tablespoons palm shortening
- 2 1/2 cups butternut squash puree (or any squash or sweet potatoes)
- 1/2 cup cream or whole milk
- Mix all dry ingredients in the mixer, make sure coconut milk powder is sifted and lump free.
- Add squash, milk, and palm shortening, one tablespoon at a time, mixing well after each addition.
- After well combined, scoop dough out on a greased cookie sheet and drop in little balls, just like doing cookies.
- Bake in a preheated oven at 400 degrees for about 12-14 minutes.
We’re enjoying these with real butter and raw honey; with a bowl of chicken stew and a salad. Healthful cooking!