Woohoo! We made it! March is finally here, and, fingers crossed, the bulk of winter is behind us!
The March 6th sunset time is scheduled for 6:05 p.m.!
Spring Training has begun!
I saw the sun like at least three times last week!
I even heard mourning doves the other morning!
But don’t get too big for your britches, we do have to be wary. False spring is real, and there’s no telling if we’ll see a second winter. Just in case, I have a spring recipe for you that covers both bases!
Spring vegetable pot pie makes use of veggies coming into season, while giving you the comfy-cozies of chicken pot pie!
I absolutely love this recipe, as asparagus and mushrooms are two of my favorite veggies, and the two together? *Chef’s Kiss*
Spring Vegetable Chicken Pot Pie
Ingredients:
– 6 tablespoons butter
– 1 package (8 oz) sliced mushrooms (whatever kind you like best)
– 1 large onion, finely chopped
– 2 medium carrots, peeled and sliced 1/4-inch thick
– 1/4 cup all-purpose flour
– 2 1/4 cups chicken broth (from 32-oz carton)
– 1 cup whole milk
– 1 medium Yukon gold potato, peeled and cut into 1/2-inch cubes
– 4 cups shredded cooked chicken
– 1 1/2 cups 1/2-inch pieces asparagus
– 3 tablespoons chopped fresh parsley
– 1 1/2 teaspoons chopped fresh thyme leaves
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1 can (16.3 oz) refrigerated buttermilk biscuits (8 Count), quartered
Directions:
Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until browned. Add 2 tablespoons of the butter, the onion and carrots; cook 4 to 6 minutes longer or until vegetables are just tender. Add flour; cook and stir about 1 minute or until mixture is coated and flour begins to brown. Beat in chicken broth and milk. Cook and stir 3 to 4 minutes or until thick and bubbly. Add potato cubes; cook 5 minutes. Stir in chicken, asparagus, 2 tablespoons of the parsley, 1 teaspoon of the thyme, and the salt and pepper. Cook 2 to 4 minutes or until potatoes are tender and mixture is hot. Pour into baking dish.
Evenly place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.
To freeze: Line 13×9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled pot pie filling. Cool filling completely in shallow pan, covered, 1 hour in refrigerator. Pour cooled pot pie filling into dish; cover with another layer of plastic wrap. Freeze pot pie filling about 8 hours or until completely frozen. Transfer frozen pot pie filling to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13×9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw in refrigerator up to 48 hours or until completely thawed. Bake, covered, at 400°F about 40 minutes or until filling is hot (165°F in center). Uncover; stir mixture, and place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.
Be sure to try this recipe as we wait out the last vestiges of winter. We’ll be grillin’ and chillin’ before we know it!
