biscuit chicken pot pie

I fully recognize that I should probably be sharing delightful summer recipes by this point in the year, but the weather has been so weird this year that I'm kind of stuck on the warm comfort food recipes. It has been rainy for the last week or so, and all I want at the end of the day is something creamy and delicious. This biscuit chicken pot pie is comfort food at its best! It’s completely from-scratch and so full of delicious flavor. It’s a delicious dinner that comes together quickly, but tastes like you worked on it all day long. It’s full of juicy chicken and vegetables, all smothered in a creamy homemade sauce and topped with light and fluffy biscuits. This pot pie is totally family friendly and sure to become a new favorite!
Biscuit Chicken Pot Pie

for the biscuits:
2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk (or milk plus a splash of vinegar)

for the creamy chicken mixture:
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
2 cups shredded cooked chicken (I used rotisserie)
1 package frozen mixed vegetables
salt and pepper to taste

Preheat the oven to 350. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter).

To make the sauce, melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes, until golden. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce. Stir in the shredded chicken and vegetables and heat through. Season to taste with salt and pepper.

Pour the chicken mixture into the bottom of a 9 x 9 baking dish. Top with biscuit cutouts. Place in preheated oven and bake 30-35 minutes, or until the biscuits are golden on top and cooked through. Let sit for a few minutes before serving to allow the sauce to thicken.


the best banana bread

Have I told you about my best friend Cort? She's pretty much just awesome in every way. She's one of the only people I know who loves food with the same intensity that I do and can discuss the minute characteristics of various foods all day long. Even though she and I are the same age, I totally look up to her as a role model. She makes being a busy mom of four look easy, and she's amazing at everything she does. Recently (after a little nagging from me) she started her own cute blog, Little Red Hen, and she's starting to share some of her delicious recipes! She's a brilliant baker and a clever writer, and I have been loving her posts so far. When I saw her post about this banana bread, I knew it had to make its way into my life, and soon!

I'm not exaggerating when I say this banana bread is the best I've had! It's simple and easy, perfectly flavored, super moist, and delicious. It's really just everything you could ask for in a banana bread. You could easily jazz it up with chocolate chips or nuts (though I am against nuts in banana bread on principle), but it's pretty great just as it is. My only regret is that I didn't double the recipe so I would have enough for banana bread french toast the next day!

The Best Banana Bread

1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3 tablespoons milk
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3 overripe bananas, mashed

Preheat the oven to 325. Grease a 9 x 5 loaf pan and set aside. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

adapted slightly from Little Red Hen


guacamole white bean dip

Lately I just can't get enough avocados! I recently discovered the joy that is avocado toast, and I'm obsessed. My kids don't really like avocados, which means that I get to enjoy the abundance of avocados I've been buying without two little people asking me for bites and stealing food off my plate. Sweet! I found myself with an abundance of avocados this week and whipped up this delicious guacamole white bean dip in less than five minutes. It is so incredibly easy to make and delicious too! It uses just a few very simple ingredients, plus it's gluten free, dairy free, and vegan!

Click here to read more!

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