Catherine Bussiere: veggie chicken pie

first days of autumn
no killer frost yet
it seems like the seasons are shifting

as I head to the garden I wonder
what could I make today
the garden is still full of goodness
kale, abundant as ever
broccoli gone into florets
onion’s harvested but leeks still thriving
best carrot crop in a while
few potatoes
thin celery

I have a little bit of cooked chicken left over in the fridge
to celebrate this first wonderfully warm day of autumn I will make a veggie pie
and throw in that bit of chicken

Veggie Chicken Pie

I used

3 small leeks (or 1 good onion)
4 large carrots
3 medium potatoes
a bunch of kale
a bunch of broccoli florets
4 small branch of celery (or one large)
1 1/2 cup cooked chicken cubed
olive oil

Chop all veggies to your liking.
In a large skillet sauté the leeks and carrots in oil. Let it caramelize a little.
Add celery and potatoes. Cover and cook until the potatoes are almost done.
Add broccoli and kale. Cover and simmer until all veggies are tender.

Add sauce to the veggie mix. Add chicken. Taste. Make seasoning adjustment.
Drop spoonful of biscuit dough to cover the top.
Bake at 375ºF, uncovered, for 20 minutes or until biscuits are cooked.

Serve with your favourite preserve.
I love it with pickled beets.

For the sauce
1/3 cup butter
1/3 cup flour
2 1/2 cups of broth (or milk)
thyme, sage, salt, pepper

In a medium size pot melt butter and add flour. Cook until slightly golden. Add broth. Mix mix with a whisk for you don’t want lumps. Add seasoning. Add more broth (or milk) if too thick.

For the biscuit
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
3/4 cup milk

In a medium size bowl mix flour, baking powder, and salt. Cut in the butter until the mixture is crumbly. Add milk. Mix just enough so it makes a dough.

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