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.
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.
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.
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!
Chicken Pot Pie Filling
Gluten-Free Chestnut Biscuits
Chicken Pot Pie Filling
Gluten-Free Chestnut Biscuits
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