Chicken Pot Pie with Chestnut Biscuits

date11.03.16

Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)

This warm and roasty chicken pot pie topped with chestnut biscuits is a tribute to the cutest new baby bowl to join Two Red Bowls. Today was officially Cynthia’s due date, but baby bowl just couldn’t wait to eat his mama’s cooking and came a little early! Welcome to this big strange world, baby bowl, you are going to be one well-fed little babe.

Chicken Pot Pie FillingChicken Pot Pie Filling

I can’t even tell you how excited I am to help shower Cynthia with all kinds of new mama love today! Not only is she one of the most creative cooks out there – like I’m talking sweet potato casserole with THYME marshmallows, you guys – but she’s also one of the kindest friends I’ve met on the internet. Just a week before Zoella was born, she sent me the sweetest smooth delivery well wishes that came at just the precise moment when I was DONE being pregnant and needed some cheering on (how did she know??).

Now that you’re starting your own new mama adventure that’s surely coming with oh-so-many new emotions (both good and…bad? confusing?), Cynthia, I want to wish you the smoothest transition into motherhood. I hope you soak in every breath of vanilla-scented baby snuggles and when baby bowl challenges you, just remember that when that current phase of fussies passes, he’ll reveal even more of his personality! You know those time-lapse videos where you can see a caterpillar turn into a butterfly just before your eyes? Well babies actually do change so quickly that you can see the metamorphosis in real time. It’s pretty much the coolest.

Chestnut Flour Biscuits (Gluten-Free)Chestnut Flour Biscuits (Gluten-Free)Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)

Also just when you think you’ve got this parenting thing all figured out, you’ll realize you’re not even close.

Take this weekend, for example. Lucas and I were ready. We kept Zoella up an hour past her bedtime on Saturday night to prep for daylight savings. We’d just shift her schedule, we thought, and she’d wake up in her normal 8:00am to 8:30am range, not realizing she’d actually slept until what used to be 9:30am. Genius, right? It kind of worked. She woke up at 7:45am – close enough! I pulled her into bed to nurse her, hoping she’d sleep just a little longer.

And she slept until 9am (what was formerly 10am)!! We were so proud! We went around all day bragging to each other “daylight savings ain’t got nothing on us! We win at parenting! Our baby is the best at sleep!”

It wasn’t until Monday afternoon when I glanced up at the clock on the wall that still matched my computer’s time that I realized that it wasn’t daylight savings last weekend. Parenting fail. I guess we’ll try again this weekend…we’re ready.

May your adventures in parenting be riddled with just as many ridiculous episodes, Cynthia.

Scroll below for the full list of delicious bowl recipes Cynthia’s friends made for her #threeredbowls baby shower.

Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)

As the fall chill finally starts to roll in around here, I’m wanting nothing but warm comfort food. This chicken pot pie topped with aromatic chestnut biscuits fits the bill. The filling is a riff on the version Alanna and I styled for the New York Times. The sauce is lightened up with milk in place of cream and less butter, and sweet rice flour subs in to make it gluten-free. I gave traditional pot pie a fall twist with sweet potatoes in the pie and chestnut flour buttermilk biscuits on top. The nutty melt-in-your-mouth chestnut biscuits hug the creamy tarragon vegetable filling in a magically comforting bowl that’s both savory and slightly sweet.

Keep this recipe tucked away for all that leftover turkey after the holidays and swap it in for the chicken!

(Also – an extra shout out to Alanna and Kayley for constantly inspiring me and pushing me to get behind the camera with some action shots)

Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)

Chicken Pot Pie with Chestnut Biscuits
Author: 
Yields: 4-6 servings
 
Ingredients
Chicken Pot Pie Filling
  • 3 tablespoons unsalted butter, divided
  • ⅔ cup chopped sweet potato, cut into ¼-inch cubes
  • ⅔ cup chopped celery
  • ⅔ cup ⅛-inch sliced leeks (white parts only)
  • ⅓ cup chopped carrot (1 small carrot cut into ¼-inch cubes)
  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons + 2 teaspoons sweet rice flour
  • 1-1/3 cups chicken broth
  • ⅔ cup whole milk
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1¾ cups leftover roasted chicken or turkey, cut into ½-inch chunks
  • ⅔ cup frozen baby green peas
Gluten-Free Chestnut Biscuits
  • ½ cup plus 2 tablespoons (73g) chestnut flour
  • ¼ cup plus 2 tablespoons (38g) gluten-free oat flour
  • ¼ cup (34g) sweet rice flour
  • 3 tablespoon (27g) tapioca starch
  • 1½ tablespoons sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • Scant 3 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • ½ cup plus 1 tablespoon cold buttermilk
Instructions
Chicken Pot Pie Filling
  1. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add sweet potato, celery, leeks, carrots, and tarragon and cook, stirring, until vegetables begin to soften but don't brown, about 5-6 minutes.
  2. Transfer to a large bowl and wipe the skillet clean. Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in the sweet rice flour until smooth and cook, whisking, until fragrant, 1-2 minutes. Slowly pour in the chicken broth, whisking until smooth, and cook, whisking, for 1 minute. Slowly whisk in the milk and cook, whisking, until the sauce thickens to coat the back of a spoon, 3-5 minutes. Add salt and pepper.
  3. Pour the sauce, chopped chicken, and frozen green peas into the large bowl with the vegetables and stir to coat. Pour into a deep 8-inch pie dish or cast-iron skillet.
Gluten-Free Chestnut Biscuits
  1. Preheat the oven to 450°F.
  2. In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.
  3. Add the chilled butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no larger than a pea. Pour in the buttermilk and stir with a fork to combine, using your hands to mix the biscuit dough completely, if needed.
  4. Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of the pot pie filling.
  5. Bake for 20-24 minutes, until the biscuits are golden brown on top, kissed with a few dark spots.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

#threeredbowls baby shower!

I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom’s Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman “Bowls”
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls 
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A Big Hawaiian Fruit Bowl
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup 
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
Chocolate + Marrow | Parsnip + Potato Soup with Crispy Pancetta
With Food + Love | Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt
The Pig & Quill | Slow Cooker Pumpkin Curry Beef Stew

More from Snixy Kitchen

Filed Under: , , , ,

11 Comments

  1. Alanna says:

    Aw, love the photos in this post so much! Isn’t Cynthia the sweetest? And hahaha, I’ve failed so many times at Daylight Savings – like the time my housemates and I were going to go on a cleaning spree at 9am, but I forgot to change the clock, so when I woke up they had already scoured the house from floor to ceiling without me. (Come to think of it, that was actually kind of a win…)

  2. Carla says:

    1. This is beautiful.
    2. I’ve expected daylight savings every weekend this month.
    3. YOU ARE IN THESE PHOTOS. Magic!
    4. Zoella IS the best sleeper.
    5. Congratulations, Cynthia!! <3

  3. steph says:

    love these photos sarah! the pot pie looks so comforting and it’s nice to see a sneak peek of you :)

  4. amanda paa says:

    this feels like such a warm welcome to a new mama!
    and major comfort food in the most beautiful way. your photos are stunning Sarah, I love the shots with you in them. i feel closer to you! and between you and alanna, you’ve sold me on chestnut flour. xo

  5. Your flavor pairings are so inspiring, Sarah! GAH! I want to make a huge bowl of this delicious pot pie!!

  6. Haha. Too funny. We’ve been trying to slowly ease Teddy in to daylight savings, I hope it works, because I would just love the extra hour of sleep!!

    These chicken pit pies look so good, and I am just loving the chestnut biscuits!

  7. Chestnut biscuits are a thing that exists on this earth?! UM YES! This is comfort food x 199999 and I am so not mad about it!

  8. I just wanna say that this is such a WONDERFULLY TOUCHING & HEART-WARMING creative idea & gesture ! This is going to make the parents of ‘B3’ so HAPPY ! It’s stuff like this that encourages me to continue blogging (even though I often feel like saying, “yeah, that’s enough, time to stop …”). Yet I soldier on. And yeah, oh how I wish-wish-wished I could have been part of this magical sharing moment too !!! Great job, take care & nice meeting you … georgie @ http://www.icookstuff.com :)

  9. Congratulations to Cynthia! What a tasty meal.

  10. cynthia says:

    Oh my, I love everything about this chicken pot pie — so bright and cozy, the perfect comfort food. Thank you so much for the sweetest words, and for such beautiful advice, Sarah! I know I’ll be looking back at this post so often. (Also, your daylight savings story is the best. We went the opposite way and totally forgot it was daylight savings until half the day had passed on the new time, haha!)

Leave a comment