Ever get into a rut of making the same kinds of things for dinner? Well, that’s where I was at this afternoon. Pintrest can be useful for adding a bit of inspiration and getting those wheels turning again to orchestrate something wonderful. Saw this recipe for a one-pot chicken pot pie idea. I decided to use my ceramic coated cast iron pot (the large 7 1/4 qt one). The recipe was screaming for some real food renovations. Using what’s in season and what vegetables I had on hand, here’s what I came up with.

photo credit

Ingredients:

• 8 Tbsp butter, or chicken fat ( I used the fat from the broth)
• 2 lbs of chicken, chopped and cooked (I use the leftovers from a whole chicken deboned and then the chicken stock I made from the bones)
• 1 tsp white/black pepper freshly ground
• 1 tsp real salt
• 1/2 cup sprouted flour
• 6-7 cups chicken broth, homemade is best
• 4-5 cups winter vegetables: I used turnips, carrots, celery, sweet potatoes and onions
• 6 oz Romano cheese, grated
• 1 TB of each: dried parsley, spinach, cilantro

Drop Biscuits:

• 4 sprouted flour
• 4 oz fresh Parmesan cheese, grated
• 2 Tbsp baking powder
• 2 TB sucanat (optional)
• 1 tsp real salt
• 1 cup butter, melted or palm shortening
• 2 – 2 1/2 cups soured raw milk (different flours need less or more – want a sticky consistency that you can spoon and drop in the pot)

Method:

1. Melt butter in dutch oven over medium heat.
2. Add onions and soften, then add other vegetables and cook until soft.
3. Season your vegggies with salt and pepper as you cook them.
4. Add the flour and mix well, then pour in the broth and stir until well combined.
5. Allow to boil for a few minutes to thicken up just a bit.
6. Add chicken, herbs, and cheese and stir well.
7. In the meantime, mix up the drop biscuits (dry ingredients first, then add the wet).
8. Make sure the oven is heated up to 425.
9. Spoon and drop the biscuits in on top of the chicken mixture.
10. Bake in the oven for about 15 minutes.
11. Enjoy!!