Today is Day 2 of how I used my vegetable box.I decided to focus on fennel .I was stumped because I have only had fennel in salads. A Internet search pulled up the same types of recipes. I could have roasted it with and served it up with fish or chicken. Nah. I decided to use in a Chicken Pot Pie. Why Not? I had a really good chicken pot pie in the company cafeteria and wanted to do it my way. Rather than a short crust I decided to make a Buttermilk Biscuit crust( need to use that leftover buttermilk from the Daring Bakers Challenge). I figured Certain Someone may like this .Plus there would be leftovers as he and I towards the end of the week will be in opposite directions. While I’m sunning( working ) it up in sunny Florida he’ll need some good leftovers to pull out.I decided to use Martha Stewart’s Biscuit recipe for the buttermilk biscuit.The filling is my inspiration.It wasn’t to thick , all the better to sop up the sauce with your biscuit crust!
Coco’s Chicken,Fennel,Sun dried Tomato Pot Pie with Buttermilk Biscuit Crust
1 bulb of fennel sliced thin(remove tops).
3/4 cup of frozen peas
3 boneless chicken breasts cooked and cut into cubes( I cooked mine in ground sage, salt ,pepper, bay leaf and parsley.Save any liquid).
1 cup plain yogurt
2 1/2 cups chicken broth
9 sun dried tomatoes snipped into pieces
2 tablespoons of flour
2 tablespoons of butter
Preheat oven to 375 .Mix chicken , sliced fennel,peas, and sun dried tomatoes in dish you are baking in.In a pan melt 2 tablespoons of butter. Add flour. Mix like a roux until incorporated.Gradually add chicken broth while whisking. You should have a slightly thickened sauce. Add the yogurt and thoroughly mix.Pour over chicken and vegetables.Make Martha Stewart’s Buttermilk Biscuit ( note I reduced this by half). Roll out a round of dough to top dish.You can add cut outs with the leftover. Brush the tops with Buttermilk and bake for approx 25 minutes or until golden and bubbly.
Dont forget about Tamale Open!