My husband loves food of the Southern persuasion. He’s a real meat and potatoes kind of guy that somehow finds a way to incorporate hot sauce and ranch dressing into just about every meal. And I must say, he gets creative.
When we first moved in together I couldn’t possibly understand why someone would smother a beautifully plated Coq au Vin in Creole seasoning or douse root vegetables in hot sauce. Naturally, I took great offense and felt equally sorry for the blessed food swimming in a sea of flavors that simply did not belong together.
I realize now that my husband and I simply have different palates. He craves heat, buttermilk and gravy. I crave lemon, fresh cut herbs and greens. Instead of criticizing his tastes, I’ve just learned to prepare food that satisfies the both of us. Meanwhile, he’s learned to love vegetables (though we’re still working on beets and I often get asked, “Where’s the meat?”).
This experience has greatly impacted my food philosophy. As a cook, I’m learning that the foods I prepare will constantly evolve to meet the needs of not only myself, but the ones I love.
Because food should unite us, not divide us. It should be shared with our families and our friends and passed around the table with equal joy.
This recipe for Chicken Pot Pie and Parmesan Drop Biscuits was born out of love and compromise. It’s a recipe that my husband feverishly requests in the heat of summer as well as the dead of winter and it’s really, really good.
I’ve served this pot pie in a cast iron skillet as well as in individual ramekins. I’ve topped it with these delicious drop biscuits and also covered it in store-bought pastry dough when short on time. The pot pie is perfectly savory. It’s not too thick and not too soupy with just the right amount of vegetables. It can be altered depending on what’s in your pantry and above all else, it’s incredibly comforting.
I hope this recipe finds its way into your oven and onto your dinner table this fall!
Chicken Pot Pie
*inspired by Patrick and Gina Neely’s Individual Chicken Pot Pie recipe
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup (1 stick) butter
- 1 onion, finely chopped
- 2 large carrots, chopped
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 Tbsp dry sherry
- 1 rotisserie chicken, shredded
- 1 (9-ounce) bag frozen peas
- Chopped parsley for garnish
- Optional: 1/4 cup heavy cream (if you prefer your pot pie on the creamier side, the heavy cream is delish. I typically make without.)
Parmesan Drop Biscuits:
- 2 cups all-purpose flour
- 2 oz fresh Parmesan cheese, grated
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- Preheat oven to 375 degrees Fahrenheit.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery and garlic. Sauté until tender. Season with salt and pepper.
- Add the flour and stir together until its evenly distributed and becomes pasty, about 2 minutes. Stir in the hot broth, sherry, chicken and peas (add the cream here if you are incorporating). Bring to a boil, then reduce to a simmer.
- Meanwhile, in a large mixing bowl, combine the flour, Parmesan cheese, baking powder, salt and sugar. Whisk to combine. Add melted butter and milk. Stir to combine.
- Ladle chicken pot pie mixture into a large cast-iron skillet or individual oven-proof ramekins. Fill about 3/4 full, leaving room for the biscuits to rise.
- Place skillet or ramekins on baking sheet and cover the top with dollops of the biscuit dough (about 1 1/2 TB dough for each biscuit).
- Bake in the oven for 10-12 minutes or until the biscuits are golden brown.
To serve, sprinkle with fresh parsley and plate with a simple salad.