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Thursday
Sep272012

Black Pepper and Parmesan Chicken Pot Pie

It's FALL! I am so happy to see the temps dropping, trees changing color, and more soups and stews on pinterest. I LOVE warm, comforting food.

We've had some nice weekends here in GA, but I'm ready to get outside and bundle up. Baby girl is 10 months old, and we are soaking up every second...I think it's going to be an awesome Fall.

Since Kenley eats what we eat, I try my best to make meals that I think she'll like, too. The kid likes everything so far...curry is one of her favorites!  I rarely make a "kids meal" for her at dinner (Do you know we are the only country that has those?), I just heat up leftovers and she's perfectly happy. I know it's hard to think of meal ideas for babies and toddlers, so I'll show you a food day in the life of Kenley next week.

Needless to say, this is a very kid friendly meal. Organic chicken, TONS of veggies, some cheese and milk....all topped with fluffy biscuits. Comfort food at it's finest!

The filling is super easy and creamy, and it doesn't use the yucky can of creamed soup. Score!

My plan was to make my own biscuits, but when you start cooking at 7:30 - making the entire thing from scratch isn't really an option. We opted for Grands biscuits from the can. Topped with black pepper and more parmesan.

I have to say, that next time, I would peel off half of the layers in each biscuit. They got HUGE, and soaked up a lot of the filling. It was still really good, but next time, I'd go for less biscuit. :)

The addition of parmesan in here really makes it!

I spy some filling!

We all had this for two meals. It was delicious! You can easily substitute beans for chicken, or pie crusts for biscuits. You won't be disappointed!

BLACK PEPPER AND PARMESAN CHICKEN POT PIE

3 organic chicken breasts

1 qt veggie or chicken stock

2 ribs celery, chopped

1 onion, chopped

2 large carrots, chopped

2 cloves garlic, minced

1 cup frozen peas

1 teaspoon fresh thyme

salt and LOTS of pepper

1 cup parmesan

1 dash worchestershire

1 dash hot sauce

1 tbs cornstarch, mixed with 3 tbs water

1/2 can of Grands Biscuits, split in half

1/3 cup half and half or whole milk

Start by cooking the onion, garlic, celery, carrots in olive oil until soft. Season with salt and pepper. Meanwhile, poach chicken breasts in broth for 10 minutes or until cooked through. Chop chicken in small pieces and add to the veggies, along with the frozen peas and thyme.

Combine half and half with remaining stock and add to the meat and veggies. Add the cornstarch mixture and bring to a simmer to thicken. Add hot sauce, parmesan, black pepper, and worchestershire and taste for seasoning.

Top with halved biscuits. Sprinkle with more black pepper and parmesan and bake for 20 minutes at 350 degrees. Enjoy!

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