Happy Halloween Week Everyone! We’re serving up a cozy and festive fall meal this week, Chicken Pot Pie with Butternut Squash and Cheddar Sage Biscuits 🙂 Honestly, could it get any more cozy? It’s the perfect meal for a quiet night in, or to fuel you for a night of partying!
To say Nicole and I have been short on time and energy these past few weeks would be an understatement. Sometimes life gets busy and we have to put the blog to the side for a bit. We just want to make sure it continues to feel fun, instead of another thing on the ever-growing to-do list. So THANK YOU to anyone who regularly follows us and is willing to hang on for a few more weeks. We promise we’ll eventually get back to our regular weekly posts 🙂 We’ve got some wicked Christmas recipes in the works, and we’re really excited to get back at it when life isn’t so hectic.
Alright, back to the important stuff – this recipe. We REALLY love chicken pot pie, and especially in this iteration. I mean, what’s not to love? It’s got all the fall comfort foods we could fit into one recipe. It’s a hearty stew stuffed with chicken, squash, apple, and lovely aromatic fall-friendly herbs. Then if that wasn’t enough, we topped it with a light and flakey biscuit that has old cheddar cheese and more of that lovely fall-ish sage mixed into them. All of these flavours combined together make for the tastiest pot pie we’ve ever attempted on our own.
We have tested this chicken pot pie in many forms, and we’ve found that we prefer it with chicken thighs to chicken breast. It just lends to a moister, richer stew. Chicken breast tends to dry out and get a little tough. That said, we did still enjoy it with the breast as well, so if you really don’t like dark meat go for the breast! We used apples from our parent’s tree, which are incredibly tart so we would recommend going with a less sweet variety like Granny Smith. There’s already enough sweetness in the butternut squash, so no need to overdo it. Also fair warning – You can complete this in two hours if you hustle, but it’s definitely a weekend-at-home style dish.
Chicken Pot Pie with Butternut Squash and Cheddar Sage Biscuits
For the Chicken Stew
- 1 large onion, diced
- ~650 gms boneless, skinless chicken, diced in cubes
- 4 cups butternut squash, diced in 1 inch cubes
- 2 small carrot, chopped
- 1 large tart apple, chopped
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves, picked
- 1 tbsp fresh sage, finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 1/3 cup white wine
- 3 cups chicken broth
- 1/3 cup all-purpose flour
- 1/4 cup heavy cream
- salt & pepper to taste
For the Cheddar Sage Biscuits
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (we used spelt flour)
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup cold butter
- 1 tbsp fresh sage, finely chopped
- 1/2 cup grated old cheddar, loosely packed
- 1 eggwhite, for glazing (optional)
In a large oven and stovetop safe pot, heat the olive oil over medium-high heat. Add the chicken and sear until browned, being careful not to overcrowd the bottom of the pot or the chicken will not brown. Remove the chicken from the pot.
Lower the heat and add the onion, garlic, celery, carrot and herbs, and saute until they begin to soften, about 5-10 minutes. Deglaze the pot by adding the white wine, and using a wooden spoon, scrape any brown bits off the bottom of the pot so they are incorporated into the stew.
Sprinkle the flour evenly over top. Saute for several minutes, stirring well to prevent clumps.
Add the broth, squash, apple and chicken back into the pot and bring to a simmer. Let simmer 15-20 minutes or until the squash and carrot has softened.
While the stew is simmering, make the biscuits. Preheat the oven to 425F. In a large bowl, sift together the flours, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the centre and add the butter milk, stirring gently to combine. Gently fold in the sage and cheddar cheese at this point until just combined.
Tip the dough out onto a well-floured surface. Pat the dough into a flat disc, then fold the dough in half and repeat. Roll the dough to 1/2 inch thick and cut out biscuits using a 2 inch biscuit cutter. Brush the top of the biscuits with egg white if desired for extra shine.
Once the vegetables are cooked through, remove from the heat. Stir in the cream and season to taste with salt and pepper. Working quickly, delicately place the biscuits on top of the stew until the surface of the pot is covered, with some room for expansion in the oven.
Place the pot in the oven and bake until the tops of biscuits are browned, about 18 minutes. Remove from the oven and let cool slightly before serving.