Chicken Pot Pie with a Thyme and Grana Padano Biscuit Crust

With my daughter's urging, I've decided to start this blog.

I absolutely adore cooking (baking is another story)

and also, I wanted to share my fast and easy recipes.

Chicken Pot Pie with a Thyme and Grana Padano Biscuit Crust

This is my twist on an old standby.

The family was pleasantly surprised with the fluffy biscuit crust instead of the traditional pie crust.

The nice thing about this recipe, is you can easily adapt it to fit your family's likes and size!

The recipe I am about to share made 2 standard 8" pies.

So super easy to prep, the oven does most of the work!

Filling:

1Tbsp Olive Oil

2 Chicken Breasts cubed (about 2 cups)

1 Cup of diced carrots

1 celery heart chopped

1/2 red pepper rough chopped

1/2 yellow pepper rough chopped

1/2 orange pepper rough chopped

1 large onion diced

3/4 Cup sliced wild mushroom (I used enokitake)

2 garlic cloves

2 tsp dried thyme (or to taste)

2 tsp dried sage (or to taste)

Salt and Pepper to taste

1 Cup Chicken Broth

1 Cup of Frozen Kernel Corn

1/4 cup of Cornstartch

1 litre of Chicken Broth

*Preheat oven to 350 degrees

*heat oil in large saute pan, add chicken and cook through

When chicken is cooked through, add carrots and saute for one minute before adding celery, peppers, onion, and garlic. Saute all vegetables over medium heat until vegetables are firm but tender.

Add spices and Saute for 2 more minutes then add 1 Cup of Chicken Broth and corn and set to simmer.

While the filling is simmering on low heat...

Crust:

2 cups of buttermilk (or you can use 2 cups of milk and 2 tsp of lemon juice or white vinegar, let stand for 10 minutes)
3-4 Tbsp cold butter

11/2 cups of flour

2 tsp salt

1/4 cup of granulated sugar

2 tsp baking powder

2 tsp thyme

1 cup grated Grana Padano (you could use Parmesan or Cheddar or whatever you'd like!)

Mix all dry ingredients together, using a fork or pastry cutter, cut in butter. Lastly, stir in buttermilk slowly -dough should be fairly sticky.

Back to the filling....

*In a large measuring cup, measure out cornstarch and then add chicken broth, stirring until cornstarch is fully disolved, add slowly to Filling mixture, stirring constantly. (It will thicken quickly) Use remaining broth to thin out to a consistency you prefer.

Keep in mind, the biscuit crust will absorb a fair amount of liquid.

Spoon Filling into 2 pie tins, filling 3/4 of the way full.

There might be extra filling, that's okay... just freeze it and turn it into a quick soup or stew another day!

Spoon the batter for the crust on top, you might find it doesn't spread easily, that's okay there should be enough to cover both dishes.

I started in the center of the dish and moved outward and it worked just fine.

Place pie tins on a cookie sheet and place cookie sheet in oven.

Bake for 35-40 minutes or until crust is golden brown.

Let sit for 10 minutes before serving.

Total Prep time: 20-30 minutes

Total time: 60-70 minutes.