It’s been warm in Austin, but last week it was a bit chilly. Chillyish. And when it’s warm, I miss baking so during last week’s kind of chilly weather, I made a pot pie.
I’d seen a recipe on The Kitchn for a chicken pot pie with a poured biscuit crust. I prefer biscuits to puff pastry, so this seemed perfect. I only had to modify the recipe a bit to use what I had on hand, some seasonal vegetables from the market.
Instead of The Kitchn’s veggie blend, I used: carrots, onions, Jerusalem artichokes, Japanese turnips, cremini mushrooms, and shelled edamame. And in place of the sherry, I used 3 tablespoons of vinho verde.
I also used coconut milk in the crust recipe, and almond milk in the sauce recipe, since that’s what I had on hand.
The result was crazy good. We ate it for days, even on the warm evenings, and it was just as a pot pie should be: savory, warming, and very comforting.
This one’s going into regular rotation during our non-summer weather.