Let's Try It: F.O.B. Sourdough Chicken Pot-Pie

Not your average pot pie, but a delicious spin-off filled with herb roasted chicken and farm fresh veggies topped with gut-healthy sourdough biscuits! Sounds tasty and like you want to try it? Well, I'm glad, because that was totally the point!

I love Farmhouse on Boone's channel! It's simply refreshing to see a mommy so passionate about making her home truly a home. She has a blog and a YouTube channel centered around food from scratch, natural living, and a handmade home.

As of late, my mom and I have been into quick meals, which I will be doing a series on. Let's just say, I didn't have too many quick meals in my arsenal of recipes. One thing you'll learn quickly about me as you read more and more of my posts is that I love good food and I know good food take TIME to make.

However, because life has changed so much for my small family and quick meals have become desperately sought after, I knew it was time to change my cooking techniques, at least, a little bit. One thing I won't compromise on is quality and taste, so please enjoy my experience trying out Lisa Bass's Sourdough Chicken Pot-Pie.

The first thing I did was oven-roast my chicken. My mom and I bought these cute, little cornish game hens from Aldi and let me just say, these hens were the easiest things to make. I soaked them in apple cider vinegar for around 15-minutes (remember, quick was my goal), rinsed them, and put in a pan to season those babies up! Now, might I add, I did put some slashes in the chicken so it could cook thoroughly and the toppings could go right inside. The chickens were frozen when I made this, as well, but I followed Farmhouse on Boone's advice and threw them in the pan. I melted some coconut oil and drizzled that on top of the chicken. I never put coconut oil on top of chicken, but I love trying new things, so yeah, coconut oil happened! The seasonings I chose were salt and pepper (the classic duo), basil, and Italian seasoning. Then, into the oven they went at 375 degrees.

The next step was cutting my veggies! One thing I love about this recipe is its versatility. Whatever veggies you have in your fridge e.g. peppers, mushrooms, even broccoli could go in this dish. Be creative and have fun!

Now, the reason I wasn't as creative with my veggies in the kitchen was because I had to use up the veggies I had in the fridge that my mom bought, strictly for this recipe! Waste not... You finish! I cut potatoes, carrots, onions, and garlic cloves (lots of garlic).

Then, in a heated cast-iron pan with butter*, I sautéed all my veggies and by accident, placed the peas in before I was supposed to... You live and you learn, and keep cooking. Now, I could see why Farmhouse on Boone added the peas later on in the recipe, because mushy peas are a no-no, but Jesus kept my recipe just fine.

*I personally love a combination of butter and oil!

Then, I went on to add my bone broth... We love bone broth at our house! It is simply delicious and great for healing your intestinal lining.

Aldi has a bone broth with simple ingredients that I used for this recipe. Then, I added my Einkorn flour... Again, here is another family favorite: Einkorn flour. Einkorn is an ancient type of wheat that has a lot of protein and not a lot of starch. It's also easier on the digestive system, which is a plus! After that, I added my herbs and spices letting all of that goodness cook for 10 minutes.

10 minutes later, I added my cooked, shredded chicken and heavy cream to the cast-iron pan.

Wait! How could I forget to show you my perfectly shredded chicken?

Okay, let's carry on...

The pot-pie filling is done, so what's left to make? The sourdough biscuits!

Making these biscuits is a process, but a worthwhile one. They are so healthy and if you can't afford to buy Einkorn flour, creating a sourdough starter will become a valuable asset to your kitchen if you want to get the most out of your grains. A sourdough starter is needed for these biscuits (which is very easy to make).

The first thing I did to make these biscuits was feed my sourdough starter early in the morning the day before I wanted to make this pot-pie so I could start the process for the biscuits later on in the evening. Once evening hit, I added cold, chopped butter and flour to a bowl pinching the two together until everything was incorporated. I added some starter and honey to the same bowl, mixing just enough. I let the dough sit overnight. I continued the process for the biscuits once I was finished the pot-pie filling. I preheated the oven at 400 degrees, added baking soda and baking powder to the biscuits, mixed well, rolled out the dough, and cut out biscuits.

At this point, I was ready to dive in and eat some amazing pot-pie, but I had one last step or two. Top the pot-pie filling with these biscuits and bake in the oven. It took over 10-15 minutes to bake per F.O.B.'s recipe, but it was well worth the wait. This dish is pure comfort food at its finest and healthiest. It's funny what good quality ingredients can do to a dish; you don't always need a ton of ingredients, but better ones. The final result is the picture at the top.

*I did put butter on top of my biscuits. I love my fats!

Please enjoy this recipe, but do know, it won't be one of those meals that sits in the fridge. #earlybirdcatchestheworm #earlybirdgetstheworm

Let me know if you tried the recipe in the comments below!

Hannah

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