Chicken pot pie is perhaps the ultimate comfort food...I certainly know its a favorite in our home. We have several varieties of chicken pot pie that we make, each one is a little different. A fun variation that we love is chicken pot pie stuffed shells. You can find the recipe HERE. I also make a tasty veggie pot pie that is comforting on cold nights.
Anyways, enough with that rambling. Onto today's recipe...
This recipe is the first place that we tried kale. We were a little skeptical because we really don't like strong flavors, but in this pot pie, it goes wonderfully. The flavors in the veg mixture complement each other perfectly and the kale is just one component so its flavor isn't overpowering. The entire recipe is made from scratch, including the cream sauce...no canned goods in this recipe. But don't let that intimidate you; making a cream sauce is super easy and tastes so much better than the canned stuff. Trust me, you'll be able to tell a difference! You won't want to go back!
And the final star of this recipe is the cheddar biscuit on top...but I'll save my thoughts on that right now because they deserve a post all their own. So be sure to come back on Friday...
Chicken and Kale Pot Pies
4 Tbsp. olive oil
1/2 sweet onion, finely diced
4-5 medium carrots, diced
3 stalks celery, diced (you can include the leaves)
1/2 cup flour
3 cups chicken broth or stock
1/2 cup heavy cream
1/2 cup milk (you can use all milk if you want)
3 chicken breasts, cooked and shredded
4 cups baby kale leaves
1 tsp. salt
1 tsp. pepper
In a large stockpot or Dutch oven, drizzle the olive oil and add the onions, carrots and celery. Saute over medium-high heat for about 10 minutes or until the veggies are tender.
Add the flour and stir to coat all the veg. Add the broth (half at a time) and stir to completely incorporate the veg. Continue stirring until the mixture begins to thicken. Then reduce the heat and pour in the heavy cream and milk. Continue to stir until a nice, smooth cream sauce forms. Add the salt and pepper.
Stir in the cooked, shredded chicken and kale leaves. Cook for about 8 minutes or so, until the kale is wilted and everything is combined well.
Divide the mixture evenly between 6 individual-sized serving dishes.
Place a biscuit (recipe coming Friday!) on top and bake at 400*F for about 15-18 minutes, or until bubbly.
Serve and enjoy!
♥