pot pie for the pops

In honor of Father's Day, I thought I would share one my dad's favorite recipes. He requested this meal on his birthday last month and I'm sure that if I were home this weekend, he'd ask for it again.

I first saw this Chicken Pot Pie recipe about a year ago on Rachel Ray's Week in a Day and it was an instant hit. I won't lie, it isn't the easiest recipe in the world and it's pretty time consuming but well worth the effort. It's baked with a biscuit top, which is probably the best part, and the homemade chicken broth (should you choose to take that on) is wonderfully flavorful.
As usual, I made my own tweaks to the recipe based on my personal taste. For example, instead of poaching an entire chicken, I opted for 2 large chicken breasts. I'm not the biggest fan of dark meat and this also keeps it more on the healthy side.

 After it simmers for a few hours, I strain the broth and put the liquid back in the pot to reduce. Then I shred the chicken, but make sure it's been cooled.

 Like I said, I won't lie. This recipe can be labor intensive but that's mostly when it comes to the chopping. With everything from potatoes and carrots to onions and celery, you'll be chopping for a little while. But again, well worth it. I saute the veggies for 10-15 minutes, then cover them in the sauce made from the broth and finally add the chicken along with some peas.

I pour the mixture into a baking dish and top it off with dollops of biscuit mix, then bake it off until the biscuits are golden brown.
 This recipe is definitely a keeper and a crowd pleaser!

With dorm life and all, this will probably be my last recipe post for the next few weeks but don't fret. I'll keep you posted on all of the amazing restaurants I'm trying here in the city and will definitely be cooking up a storm come August. In the mean time, I've been posting recipes like a mad woman over on Pinterest. You can check out my food board here.