Once fall hits I am in full blown comfort food cooking.

I can’t find a better way to spend a slow and lazy Sunday.

I find comfort food so nourishing not only for my body but my soul too.

I catch myself feeling mom guilt too often- the house isn’t clean, I yelled at my kids, or I didn’t make a healthy meal.

Sound familiar?

I am trying a new mantra and throwing the mom guilt out the window.

So over the weekend I decided to fill my cup.

I had Natalie help me make the most amazing Chicken Pot Pie.

I can’t tell you how proud she was after making it almost all on her own.

Yes the kitchen was so full of dishes… you couldn’t even see my counter(I seriously think she used a new dish for every ingredient. Ugh.)

But my heart was so full when we were done, a nourishing meal, an ear to ear grinning little girl, and no mom guilt what so ever.

I hope this inspires you to take a little extra time this weekend and let your kids help you in the kitchen.

Here is the recipe:

Best Chicken Pot Pie Recipe With Sourdough Biscuits

TIPS FOR MAKING THE BEST CHICKEN POT PIE RECIPE:

Chop the veggies pretty finely so they cook quickly.
This recipe works great for meal prep and freezes well so make a double batch, your welcome!
If you don’t want to make sourdough biscuits, just use your favorite butter biscuit recipe.

CHICKEN POT PIE INGREDIENTS:

3 potatoes – chopped (I use red so you don’t have to peel them)

4 carrots – diced

1/4 cup butter

1 medium onion

4 garlic cloves minced

3 cups of bone broth

4 tbsp flour

1 tbsp dried parsley – you could use fresh as well.

1 tsp garlic powder

fresh cracked black pepper

1 tsp onion powder

3 tsp of salt.

1 cup peas – fresh or frozen

4 cups of Wholesome Family cooked chicken

1/2 cup Wholesome Family raw heavy cream

SOURDOUGH BISCUIT RECIPE

1.5 cups of flour – I used freshly milled, whole wheat, white flour

1 cup of fed sourdough starter*

8 tbsp butter

1 tbsp honey

3/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

STEP 1: THE NIGHT BEFORE, PREPARE THE SOURDOUGH BISCUITS

If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.
Chop up cold butter into chunks and add to a large bowl.
Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.
Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.
Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. The longer you allow it to ferment, the more sour and more digestible the grains will be.

STEP 2: MAKE THE CHICKEN POT PIE FILLING

The next day, add the veggies and butter to a cast iron skillet and sauté on medium-low heat for 10 minutes, until they start to soften.
Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
To the skillet, add peas, cooked chicken, and heavy cream.

STEP 3: FINISH MAKING THE BISCUITS

While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
Mix everything together well. I like to use my fingers.
Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

STEP 4: TOP WITH BISCUITS AND BAKE

Top the filling with sourdough biscuits and place in a 400-degree oven for about 10-15 minutes. Bake until the biscuits start turning golden brown.
Allow to cool for a few minutes before serving.

I know you will feel so good after making this nourishing meal for your family.

No more mom shame or guilt.

Focus on this one thing you can do right now to make a positive change in your eating habits.

Happy Cooking,

Rachelle

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THIS COMFORT FOOD RECIPE WILL NOT ONLY NOURISH YOUR BODY BUT YOUR SOUL