Homespun Pot Pie

Here is the recipe that I mentioned earlier that we made while on vacation in Vermont. The original recipe says that it feeds six, but good grief, they must be six really hungry people. I'd say it would feed probably twelve adults. We got 2 1/2 meals out of one recipe.

Homespun Pot Pie

Vegetables

1 T olive oil

1 cup chopped onions

3 garlic cloves, minced

1 t salt

1 t dried thyme leaves

1 t dried marjoram

4 cups sliced mushrooms

1 T Dijon mustard

2 cups peeled and chopped sweet potatoes

2 cups chopped potatoes

2 cups peeled and chopped parsnips (optional)

1/2 t ground black pepper

3 cups chicken broth or stock

3 T cornstarch dissolved in 1/2 cup cold water

1 1/2 cups fresh or frozen peas

1 1/2 cups fresh or frozen corn

1 T soy sauce

1/2 t salt

1 1/2 pound chicken, chopped

Biscuit topping

2 c white flour

1/2 t salt

1 T baking powder

1/2 t baking soda

6 T melted butter

1 c buttermilk or plain yogurt (I used buttermilk)

1 t dill weed

Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, marjoram, mushrooms and the mustard. Cook until the mushrooms start to release their juices, about 5 minutes.

Add the sweet potatoes, white potatoes, parsnips, black pepper, chicken and the broth. Bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes until the veggies are just tender and the chicken is cooked through. Stir the dissolved cornstarch mixture into the vegetables stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and the salt. Pour the vegetables into a greased 9x13 pan. Set aside.

In a mixing bowl, mix together the flour, salt, baking powder, dill and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. combine the wet and dry ingredients and stir until just moistened. Drop the biscuit batter over the vegetables.

Bake at 400 for 25-30 minutes or until a knife inserted in the center of the biscuit topping comes out clean.

Adapted from Moosewood Restaurant New Classics.