By Myra Goodman and Sarah LaCasse, Earthbound Farm
serves 6-8
Filling
1 pound chicken, boneless breast or thigh
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups peeled, diced potatoes (1 large or 2 small)
1 tablespoon chopped garlic
1/2 cup frozen or fresh corn kernels
1/2 cup frozen or fresh peas
1/2 cup chicken stock
4 tablespoons butter
1/4 cup all-purpose flour
1 and 1/4 cup milk
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dry thyme
Heat oil in a large skillet. Sauté onion, carrot, celery and potatoes over medium heat for 10 minutes, stirring to prevent sticking.
Add garlic and continue cooking for 5 more minutes. Add chicken, corn, peas and stock. Reduce heat to medium-low and cook 10 minutes, or until potatoes and carrots are soft. While the chicken and vegetables cook, in a separate pan melt butter and then add flour. Whisk to combine and then add milk, salt and pepper. Cook over medium heat until mixture thickens.
Add the white sauce to chicken-vegetable mixture and stir well to combine. Remove from heat and pour into an 8×8” pan.
Pre-heat oven to 375 degrees.
Biscuit Topping:
1½ cups all-purpose flour
2 teaspoons sugar
1 and 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
½ cup plus 2 tablespoons whole milk
In a mixing bowl combine flour, sugar, baking powder, salt and baking soda. Stir together well. Cut in butter using two knives or low speed hand mixer. When the butter is incorporated into dry ingredients, add milk and stir until dough is just combined. Drop by tablespoons on top of pot pie mixture and bake for 35 minutes until golden brown.
Please go to the EMB website to find two more recipes shared by Goodman and LaCasse: Roasted Beet and Arugula Salad with Walnuts and Feta Cheese, and Turkey Meatballs with Linguini.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
