Harvest Chicken Pot Pie with Butternut Squash Biscuits
Harvest Chicken Pot Pie: A Yummy Fall Dinners Dream
Fancy some yummy fall dinners that screams "autumn"? Honestly, this Harvest Chicken Pot Pie with Butternut Squash Biscuits is where it's at.
It's like a warm hug on a chilly evening, complete with a cheesy biscuit topping that'll make you weep happy tears.
This isn’t just any pot pie. Think classic comfort food recipes amped up with a touch of sophistication. We're talking roasted butternut squash, earthy herbs, and those dreamy, cheesy biscuits.
This recipe has cultural significance in providing a hearty meal during the harvest season. Its difficulty is medium and total time is 1 hour 35 minutes with serving size of 6.
Why You'll Fall in Love
Beyond the deliciousness, this recipe boasts some serious perks. Firstly, butternut squash is packed with vitamin A, great for your immune system as the weather changes.
Secondly, this pot pie is perfect for a Sunday supper with the family or a cozy night. This dish is special because it elevates a classic with unique flavors and textures, making it a notable among autumn dinner ideas .
Building Blocks: Ingredients You'll Need
Let's gather our supplies for this culinary adventure! Here's what you need to make this masterpiece.
For Those Cheesy Butternut Squash Biscuits:
Flour, baking powder, salt, cinnamon, nutmeg, cold butter, buttermilk, roasted and mashed butternut squash, and shredded cheddar cheese.
For the Hearty Chicken Pot Pie Filling:
Olive oil, onion, carrots, celery, chicken thighs, cremini mushrooms, garlic, flour, chicken broth, heavy cream, thyme, sage, frozen peas, frozen corn, salt, pepper, and an egg for that golden touch.
I remember one time I tried making biscuits, and my butter wasn't cold enough. Disaster! They came out flat and sad.
Learn from my mistakes! Cold butter is crucial for flaky, delicious biscuits. This recipe is a perfect addition to your collection of Fall chicken recipes and Butternut squash recipes ! It truly embodies the spirit of Harvest recipes and Rustic fall meals .
Get ready for Easy autumn suppers ! This is also a great Chicken pot pie recipe with a twist! Also, it's nearly a One-pot fall dinners , for easy cooking!
Alright, let's talk about what you need to nail this Harvest Chicken Pot Pie with Butternut Squash Biscuits. No need to panic, it's all pretty straightforward! This comfort food recipe is gonna be the star of your autumn dinner ideas .
Ingredients & Equipment
So, for this yummy fall dinner , we need to gather our supplies. Get ready for some deliciousness! I have to say, I'm obsessed with Fall chicken recipes .
.. they're just the best.
Main Ingredients: The Autumnal Ensemble
First, the biscuit action! You will need 2 cups (250g) all-purpose flour. Then 1 tablespoon baking powder and 1 teaspoon salt.
Don't forget 1/2 teaspoon each of ground cinnamon and nutmeg. These will give it a warm kick!. Now, 1/2 cup (113g) of cold , cubed, unsalted butter is vital for flaky biscuits.
Followed by 1 cup (240ml) cold buttermilk. Also 1 cup (200g) mashed roasted butternut squash is also needed. Finally, 1/2 cup (50g) shredded cheddar.
For the pot pie filling, you'll need 2 tablespoons olive oil. And 1 chopped yellow onion and 2 chopped carrots, plus 2 chopped celery stalks.
Get 1 pound (450g) of boneless, skinless chicken thighs and cube them up. Also 8 ounces (225g) sliced cremini mushrooms.
You need 2 minced cloves of garlic and 1/4 cup (30g) all-purpose flour. Next, 4 cups (950ml) chicken broth. Add 1 cup (240ml) heavy cream, 1 teaspoon dried thyme, and 1/2 teaspoon dried sage.
Finish it off with 1/2 cup (75g) each of frozen peas and corn. Salt and pepper, naturally! Oh, and 1 beaten egg for that golden cheesy biscuit topping .
Seasoning Notes: The Magic Dust
Thyme and sage are your best friends here. They scream harvest recipes and add so much depth. Honestly, don’t skimp on the thyme! If you don't have sage? Marjoram works in a pinch.
A little goes a long way. The cinnamon and nutmeg in the biscuits will bring a special Autumn touch. Rustic fall meals , here we come.
Equipment Needed: Keep it Simple
You will require a large baking sheet to roast the butternut squash recipes . And a large Dutch oven or oven safe pot for the filling.
A 9 inch pie plate or skillet to put it all together. No need for fancy gadgets. Your regular kitchen gear will work wonders for this chicken pot pie recipe .
I made mine in a cast iron skillet. It looked amazing! Just a normal pan works too. This is a one-pot fall dinners style meal, so you should only use one pot.
Cooking Method: Baking Our Harvest Chicken Pot Pie
Okay, so baking this Harvest Chicken Pot Pie is where the magic really happens. Honestly, there's nothing quite like that smell wafting through the house.
It just screams, " Comfort food recipes are here!" Plus, this specific recipe has Butternut squash recipes baked right into the crust, using our yummy fall dinners! How cool is that?
Prep Steps: Setting Up for Success
Let's get our mise en place on! It basically means having everything prepped and ready to go. Mash that roasted squash you want about 1 cup.
Measure out your flour, baking powder, and spices for the cheesy biscuit topping . Oh my gosh, did I mention the cheddar in the biscuits? Game changer.
Time saving tip? Chop all your veggies while the squash is roasting. Organization is key, people! Also, make sure your butter is ice cold .
I’m talking straight from-the-fridge cold. Trust me on this, it's essential for flaky biscuits.
step-by-step Process: From Filling to Flaky
- Pour your chicken mixture into your pie plate.
- Roll out your biscuit dough and cut out some circles with a cookie cutter or knife.
- Arrange those biscuits over the filling like a cheesy biscuit topping , slightly overlapping.
- Brush the biscuits with that beaten egg for a golden, glossy finish.
- Pop it into a preheated oven at 400° F ( 200° C) for 25- 30 minutes , or until the biscuits are golden brown and the filling is bubbly. You'll know it's ready when the biscuits have puffed up.
Pro Tips: Elevating Your Pot Pie Game
Don't overmix the biscuit dough! Seriously, just mix it until it just comes together. Overmixing makes tough biscuits. No one wants that.
Make the filling ahead of time. I often do this the day before, and it actually makes the flavors meld together even more. Hello, easy Autumn dinner ideas !
Common mistake? Not letting the biscuits brown enough. No one wants a pale biscuit! Bake them until they're a beautiful golden brown.
That color means flavour. Think of it as Rustic fall meals .
This recipe for Fall chicken recipes with is also a perfect canvas for variations. Get creative, you know? Maybe next time I'll throw in some cranberries for a sweet tart kick.
Recipe Notes for Your Yummy Fall Dinners
Right, let's chat about some handy tips and tricks to make this Harvest Chicken Pot Pie with Butternut Squash Biscuits an absolute triumph.
These are all the bits and bobs I've learned along the way while creating this chicken pot pie recipe
Plating Perfection: Serving Suggestions
Okay, so presentation. It's all about that "wow" factor, innit? For this Chicken Pot Pie , I like to serve it straight from the oven in a rustic skillet.
A big ol’ dollop of cranberry sauce on the side adds a pop of color and tang. For sides, a simple green salad with a maple dijon vinaigrette is proper lush.
Maybe a glass of Pinot Noir? Or even a crisp hard cider for that Autumn dinner ideas vibe.
Saving for Later: Storage Tips
Right, so leftovers, if you have any. Honestly, this never happens in my house because is one of those really awesome comfort food recipes .
But for those times, allow the pot pie to cool completely. Then, wrap it tightly in cling film or foil and refrigerate for up to 3 days .
You can also freeze it for up to 2 months . Reheat in the oven at 350° F ( 175° C) until warmed through.
Avoid microwaving it, or the biscuits will go soggy.
Mixing It Up: Variations
Now, here's where you can get creative with these Harvest recipes . Wanna make it veggie? Easy peasy. Swap the chicken for diced potatoes and sweet potatoes for a Butternut squash recipes based creation.
Use vegetable broth instead of chicken. For a spicy kick, chuck in a pinch of red pepper flakes. For a dietary swap, use gluten-free flour for the cheesy biscuit topping and full fat canned coconut milk instead of heavy cream.
You could even make a One-pot fall dinners if you're feeling lazy and simply throw everything into a slow cooker.
Nutrition Nuggets: Basics
Right, let's talk numbers. Each serving is about 650 calories . You get 35g of protein, 35g of fat, and 50g of carbs.
There's also 5g of fiber, 8g of sugar, and 800mg of sodium. Now, this isn't a diet dish. It's comfort food , right? And food for the soul, if you know what I mean?.
Think of it as fuel for those chilly rustic fall meals and a good dose of happiness.
This Fall chicken recipes is one of the easy autumn suppers , so go on, have a go.
So there you have it all the insider info to make this autumnal delight a smashing success. Now go get your bake on!.
Frequently Asked Questions
Can I make this yummy fall dinner recipe ahead of time? I'm a bit of a busy bee!
Absolutely! You can prepare the chicken pot pie filling up to 2 days in advance. Just store it in an airtight container in the fridge. You can also make the biscuit dough ahead of time and keep it wrapped in the fridge for up to 24 hours. When you're ready to bake, assemble the pot pie and pop it in the oven.
It's like having a ready meal, but way fancier!
My biscuits always turn out tough. What am I doing wrong with this yummy fall dinners recipe?
Tough biscuits are a common baking woe! The main culprit is usually overmixing the dough. You want to mix the wet and dry ingredients just until they come together think lumpy and shaggy, not smooth. Also, make sure your butter is properly chilled.
Cold butter creates steam when baking, which gives you those lovely flaky layers we all crave. Resting the dough for 15 minutes will also help relax the gluten to avoid the tough end result.
I'm trying to eat healthier. Are there any ways to lighten up this chicken pot pie for a yummy fall dinner?
Definitely! You can swap the heavy cream with half and-half or even unsweetened almond milk (though the sauce won't be as rich). Using chicken breast instead of thighs will reduce the fat content, but be careful not to overcook it. Load up on extra veggies like spinach or kale to boost the nutritional value.
You can also reduce the amount of butter in the biscuit dough or use whole wheat flour for added fiber.
Can I freeze this Harvest Chicken Pot Pie? I often cook in batches.
Yes, you can freeze this yummy fall dinners recipe! For best results, freeze the filling separately from the biscuits. Let the filling cool completely, then store it in a freezer safe container for up to 2 months.
You can also freeze the unbaked biscuits; just arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, thaw the filling and biscuits overnight in the fridge, assemble, and bake as directed.
I don’t have butternut squash. Can I substitute it with something else in this yummy fall dinners recipe?
Absolutely! Butternut squash is great, but you can easily swap it out for other squash varieties, like pumpkin or acorn squash. The flavor will be slightly different, but still delicious and seasonal. Sweet potatoes would also work well, giving a similar sweetness and texture to the biscuits.
What's the best way to reheat leftover chicken pot pie so the biscuits aren't soggy?
Nobody likes a soggy biscuit! The best way to reheat leftover pot pie is in the oven. Preheat your oven to 350°F (175°C). Cover the pot pie with foil to prevent the biscuits from burning, and bake for about 15-20 minutes, or until heated through.
You can remove the foil for the last few minutes to crisp up the biscuits. A quick blast in an air fryer also works wonders for crisping up the biscuits without drying out the filling too much. Avoid the microwave if you can help it; it tends to make the biscuits rubbery.
Harvest Chicken Pot Pie With Butternut Squash Bi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 calories |
|---|---|
| Fat | 35g |
| Fiber | 5g |
