Since winter seems to be leaving with great hesitation just now…I’m sharing one of my favorite comfort food recipes. This is a great way to use rotisserie chicken if you’re in a hurry and don’t want to use boneless chicken breast as called for. It’s simple, delicious and always a family pleaser. You’ll find this recipe in my cookbook, “Spice Up Your Life” available as an eBook on Amazon.com. This is comfort food at its best, pair it with a nice spinach salad or your favorite mixed greens. I hope you’ll enjoy this deep dish chicken pie!
Deep Dish Chicken Pie
Preheat oven to 350° F
4 boneless skinless chicken breasts, cooked and cubed
1 tbsp. olive oil
1 Idaho potato, skin on, cubed
1 cup sliced, raw, organic carrots
1 cup sweet organic peas, frozen or fresh (in season)
½ white, sweet onion diced
2 cups vegetable or chicken broth
¼ cup cornstarch, dissolved in ¾ cup cold water
1 tsp. Sangre de Cristo Poultry Seasoning
1 tsp. Sangre de Cristo Sea Salt
½ tsp. Sangre de Cristo White Pepper
1 tsp. Sangre de Cristo Thyme
1 tsp. Sangre de CristoParsley
Heat olive oil in a large sauté pan. Add the potatoes,
carrots and onions, cooking until slightly tender. Add the
peas and chicken. Place mixture in a deep baking dish
that has been sprayed with cooking spray.
In a saucepan, heat the broth to a simmer, whisk the
cornstarch/water mixture into a gravy, add more water if
needed. Pour this mixture over the veggies and mix.
Prepare the biscuits as listed below, spoon the biscuit
mixture over the top and bake for 40 – 50 minutes until
bubbling and the biscuits are a light golden brown. Serves
6 – 8.
Buttermilk Biscuit Topping
2 cups unbleached flour
3 tsp. baking powder
1 tsp. Sangre de Cristo Sea Salt
6 tbsp. unsalted butter
2/3 cup buttermilk
