Chicken Pot Pie with Asparagus, Mushrooms and Leeks

  • 3 cups leftover roasted chicken
  • Olive oil or butter
  • 1 large onion, diced
  • 3 leeks, rinsed well and thinly sliced
  • 1/2 bunch asparagus (about 12-14 stems or more), tough ends snapped off, cut into 1” long pieces
  • 6-8 oz. mushrooms (white button or baby bella, whatever you have), sliced
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 4 sprigs fresh thyme
  • 4-6 cups homemade chicken stock*
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. sugar (optional)
  • 8 Tbsp. cold unsalted butter, cut into 16 pieces (if using salted butter, use 1/4 tsp. salt)
  • 1 cup buttermilk or sour milk (1 Tbsp. white vinegar+enough milk to make 1 cup)
  1. Preheat oven to 400 degrees F.
  2. Heat a little olive oil into a large 12” skillet.  Add the onion.  Cook on medium, stirring occasionally, until the onions have turned golden and have softened.  Add the leeks and continue cooking for a few more minutes until they soften.  Add the asparagus and saute until the asparagus barely cooks and turns bright green.  (It will finish cooking in the oven, so don’t cook them too much at this point.)  Transfer the onions, leeks, and asparagus to a 9” by 13” glass baking dish.  Set aside until ready to use.
  3. If needed, add a little more olive oil or butter to the skillet and add the mushrooms.  Saute the mushrooms until they cook down (they will release liquid as they cook) and turn golden brown.  Remove pan from heat and transfer the mushrooms to the bowl with the other vegetables.
  4. Return the skillet to medium heat and add 1/4 cup unsalted butter to the skillet.  Add the flour and stir with a wooden spoon, cooking for about 1 minute.  Add 4 cups of the chicken stock, only adding more if the sauce is too thick.  (Add more if you like a thinner sauce.)  Add the thyme sprigs and simmer the sauce on medium-low heat while whisking occasionally to prevent lumps for about 5 minutes.  Add salt and pepper to taste.  Add the chicken to the sauce and let simmer for a few more minutes.  Pour the chicken and sauce over the vegetables in the baking dish.  Stir gently so all the ingredients are evenly distributed in the sauce.  Set aside while preparing biscuit topping.  (Or prepare biscuit topping while veggies and sauce are simmering.)
  5. Whisk the dry ingredients together in a large bowl.  Add the cold butter and using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles cornmeal with some larger, pea-sized pieces of butter.  Make a well in the center of the dry ingredients and add the buttermilk all at once.  Using a fork, stir the buttermilk quickly into the dry ingredients, being careful not to over-mix.  The dry ingredients should be barely moistened and some lumps will remain.  Continue with recipe for the pot pie, or if making separately, drop 12 large spoonfuls of dough onto a parchment-lined baking sheet and bake at 425 degrees F. for about 12 minutes, or until golden brown.
  6. Drop teaspoonfuls of the biscuit dough evenly over the surface of the chicken and vegetables.  Bake for about 20-25 minutes, or until the biscuit topping is golden brown and cooked through.

Serves 6-8