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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

I love simple and homey recipes, ones that are basic and therefore adaptable to any cooking mood. Recipes that utilize the hodge podge of leftover items in the refrigerator. No wonder casseroles are so often what people share with each other.  Autumn is the perfect season for such cozy foods. They remind me of good days with my mother at home, sitting down to the table after reluctantly coming inside from playing out in the cool, crisp autumn air, a casserole of some sort in the oven, served with bread and butter, always; and a glass of milk.

This chicken pot pie recipe is a basic one. One I hope you enjoy playing with, adapting and changing depending on your resources, pantry, and cravings. This is definitely on the "after the holiday feast" list to use up all that leftover turkey. I especially loved it with pumpkin biscuits on top. They were buttery, colorful, dense and festive. Not to mention delicious on their own.

chicken pot pie
1/4 cup butter
1/4 cup flour
1/2 an onion, thinly sliced
1 clove garlic, minced
pinch thyme
2 cups chicken broth
1/2 cup cream
1/4 cup milk
1 lb. chicken, cooked and shredded
1 cup carrots, chopped
1 cup peas

Melt butter in a pan, add onions, garlic and thyme. Shortly after, add the flour and mix well with butter. Cook until bubbly. Add the chicken broth, cream and milk and bring to a boil. Cook until thickened, add chicken and veggies, and pour into casserole dish.

Preheat the oven to 400°F with the casserole dish inside. While it's heating up prepare the biscuits (instead of sweet potato I used pumpkin puree, they were really very good). When you have all the biscuits cut out, enough to cover the whole dish, open the oven and set them on top of the bubbling mixture. Bake for about 15 minutes or until biscuits are golden.


  1. I'm making this right now. Seriously.

  2. love the pumpkin biscuit idea! thanks for sharing, i'll totally be trying this.