Thursday, April 24, 2014

Springtime Chicken Pot Pie #Recipe with Parsnips

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 012_zps21338ea0.jpg

Springtime Chicken Pot Pie with Parsnips & Parmesan Biscuits

I should say "Fresh-from-the-garden" Parsnips!  Parsnips are at their sweet peak when left in the ground over the winter - mulch properly in the fall and your parsnips will survive even a harsh winter like we had here in Michigan.  It's the same with carrots - click HERE to view my post about mulching carrots.

Pot Pies come in different forms - they can have regular pie crust on the top & the bottom or crust just on the top or biscuits on the top instead of crust or sometimes even mashed potatoes on the top like in Shepherds Pie.  In my recipe the top is homemade Parmesan Biscuits!!

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 005_zps2439c8d7.jpg Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 006_zpsa0be6515.jpg

1 large onion (peeled & chopped)
3 large parsnips (peeled & chopped)
2 large carrots (peeled & chopped)
3 chicken breasts (cut into cubes)(if you use leftover already cooked chicken then you would add this ingredient at the end - I used raw uncooked chicken)
3 large potatoes (peeled & chopped)
1 cup frozen peas (or fresh from the garden if you have them)
1 teaspoon basil
ground black pepper to taste
6 cups chicken broth (reserve 1 cup for thickening)
1/2 cup flour

Prepare the ingredients as listed above.  In a large stock pot sauté the onions in a little olive oil for about five minutes & then add 5 cups of the chicken broth.  Now add the already prepared parsnips, carrots, potatoes & chicken cubes - bring to a boil.  Turn down to simmer and continue cooking until the chicken & veggies are just cooked (about 15 minutes but test to make sure)(make your biscuit dough now while the pie filling is cooking).  Add the peas, basil & pepper.  In a separate bowl - whisk the flour into the remaining cup of chicken broth.  Now slowly pour this "flour liquid" into the stock pot & stir (see top right picture) - continue simmering until thickened - it should literally only take a couple of minutes (or less).  Remove from the heat & pour into a large deep casserole dish.

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 009_zps12f8e7c0.jpg

Parmesan Biscuits
1/2 cup butter
1 2/3 cup flour
1/3 cup Parmesan cheese
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Combine the flour, Parmesan cheese, baking powder & salt in a large mixing bowl.  Cut the butter into this flour mixture with a pastry cutter.  Stir in the milk & form the dough into a cylinder with your hands (you might need a little extra flour if the dough is too sticky).  Take that cylinder & cut into puck sized rounds (you should be able to cut 8 to 10 slices).  Place these biscuits on top of the hot pie filling (see picture above) & place the casserole dish into a preheated 425 degree oven.  Bake for about 12 minutes or until the biscuits are baked to your desired golden brown color.

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 010_zps0d7716f3.jpg
Remove from the oven

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 011_zps31ba15c2.jpg

(careful - the contents are very hot!!)
Scoop out one biscuit with some filling & ENJOY!

Springtime Chicken Pot Pie by Angie Ouellette-Tower for photo 015_zpsfdf5561e.jpg

by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

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  1. I've never made a pot pie. I would love to try this out. Thanks for sharing with Countdown in Style!

  2. Wow this looks amazing. I totally pinned your mulching carrots post. I think I'm going to need that one day! Wow I've never made a homemade pot pie. Sounds like a great idea. Thank you for sharing this with us at Countdown in Style!

  3. This looks so tasty. I never thought to add parsnips before. I've got to try it!

  4. Looks good! We just found some parsnips that had overwintered in our garden... Thanks for sharing at Happiness is Homemade :)


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