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His And Her Autumn Chicken Pot Pie
In a house divided on the paleo issue, this autumn-flavored chicken pot pie honors both paleo and non-paleo palettes in two types of biscuit-topping. To please paleo eaters, a sweet potato biscuit is dropped on one side; for non-paleo eaters, a traditional buttermilk biscuit is used. Whichever side your on, you won't be disappointed!
Prep Time: 00:30
Cook Time: 00:30
3 pounds cooked and diced chicken breast or thighs
two slices diced bacon or pancetta (italian bacon)
1 diced medium red onion
1 diced medium sweet potato
1 diced medium acorn squash
1 diced medium carrot
2 diced stalks celery
1 container diced button mushrooms
1 pound of trimmed and sliced brussel sprouts
5 . teaspoon of salt
1/4 teaspoon dried sage, thyme, and black pepper
1 cup broth or white wine (used throughout to deglaze. more may be needed)
1 small can of buttermilk biscuits
paleo sweet potato drop biscuits (see notes below)
1In large dutch oven or soup pot, sauté diced bacon until brown, about 5-10 minutes. Add onion, sweet potato, squash, carrot, and celery, sautéing until beginning to caramelize, about 10 more minutes. If veggies are sticking or getting too browned, deglaze with a few tablespoons of broth or wine.
2Add mushrooms and brussel sprouts, sautéing for another 10 minutes. Again, if needed, deglaze with more broth or wine. Dump diced chicken into pot with veggies. Add salt and remaining spices to mixture. Stir until combined. This is a great time to taste to make sure seasoning seems right. Adjust as needed.
3Preheat oven to 350. In deep 9X13, scoop chicken-veggie mixture until spread evenly throughout. On one half, add sweet potato drop biscuits (if desired, use over whole casserole). On other half, use premade buttermilk biscuits (yes, premade, I'm only human after all). Bake 20-30 minutes or until both biscuits are cooked through (they will take longer than original directions since baking atop gooey chicken and vegetables).
4Remove from oven and try to let cool for about 5 minutes before diving in. Garnish with fresh rosemary and sage for additional autumnal flair.
To make paleo sweet potato drop biscuits: 1 cup mashed sweet potatoes (about 2 medium), 3 eggs, 4 T melted coconut oil, ghee, or duck fat (I prefer a combo of them), 3 T coconut flour, 1 tsp baking powder, 1/4 tsp salt
Using a blender, combine ingredients in order of recipe. Blend together until thick, like mashed sweet potatoes. Drop onto pot pie or bake at 400 for 20-25 minutes.
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