(Birthday) Chicken Pot Pie

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Biscuit-top chicken pot pie casserole with "24" birthday candles lit on top.

Another wintry birthday has come and gone. You may be sensing a theme here. Last year there was a splendiferous key lime pie. This year’s creation really takes the “cake” though. Introducing my very first birthday pot pie. Cakes are great and all but, honestly, you will win my heart ever so much more quickly with a pie of any kind instead.

This pie idea came from Paula Deen’s Hurry Up Chicken pot pie. Basically, start with some chopped cooked chicken, an assortment of vegetables, a bechamel or roux (or cream of something soup), seasonings, broth, and a gloppy biscuit batter for the top. We made this 3 times last month, throwing in any vegetables we happened to have from our treasure trove of “Bargain of the day” produce bags. Paula also added hard-boiled eggs, but I left those out since I’ve been eating so many eggs in my homemade pasta.

The result: a casserole bursting with hearty homemade goodness that brought warmth to the belly and the soul, perfect for the snowy days we’d been granted.

Half a chicken pot pie with a biscuit top in a casserole.

If I get to eat like this, I don’t mind if winter sticks around for just a little bit longer.

One year ago: No Fail Banana Muffins


About this author:  I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...


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