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