Harvest Chicken Pot Pie with Pumpkin-Sage Biscuits

By jeenikeen

Ingredients

• Pumpkin-Sage Biscuit:
• 3 tbsp butter
• 2 celery ribs, finely diced
• 1 medium carrot, finely diced
• 1 small yellow onion, finely chopped
• 1 cup diced butternut squash, cut into 1/2'' cubes
• 8 oz small button mushrooms, quartered
• 1 tbsp finely chopped fresh sage
• 1 tbsp finely chopped fresh thyme
• 6 tbsp all-purpose flour
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1/2 cup 35% cream
• 2 cups diced cooked chicken
• 3 cups roughly chopped Swiss chard leaves (or baby spinach)
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 tbsp finely chopped fresh sage
• 1/2 tbsp baking powder
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter, cut into small cubes
• 1/4 cup canned pure pumpkin purée (not pie filling!)
• 1/4 cup 35% cream

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 400°F.

In a large saucepan set over medium-high heat, melt butter and sauté the celery, carrot and onions for about 3 minutes, or until the onions start to soften. Add the squash, mushrooms, sage and thyme, and continue sautéing for another 3-5 minutes, or until all of the vegetables are tender, but haven’t taken on any colour. Stir in flour and continue cooking, stirring constantly, for another minute.

Whisk in the broth, white wine and cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring frequently, for about 10 minutes or until the sauce is thick and creamy.

Stir in the chicken and chard (or spinach), and season to taste with salt and lots of fresh ground pepper. Remove from heat and cover to keep warm while you prepare the biscuit crust.

Next, prepare the biscuit crust. In the bowl of a food processor, combine flour, sage, baking powder, and salt, and pulse 2-3 times to combine. Add the butter and pulse 5-6 times, or until the mixture is coarse and crumbly. Add the pumpkin and cream, and pulse again until the dough just starts to come together.

Turn the dough out onto a lightly floured work surface. Knead 2-3 times to finish incorporating all of the floury bits, then roll out to 3/4-inch-thick. Using a 2-inch round cutter, cut out 6-8 biscuits (depending on how many people you’re serving), gathering up and re-rolling the scraps if necessary to get the right number.

Pour the cooked filling into an 8-cup (2L) baking dish. Arrange the biscuits on top of the filling. Bake in preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling hot.

Alternatively, you can pour the cooked filling into individual ramekins, and top each one with a biscuit. Bake all the ramekins at once in preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling hot.