Mom's Chicken Pot Pie with Cheddar Biscuits #SundaySupper

This week’s Sunday Supper is all about Retro Foods! We’ve been having a lot of fun with this theme and there are some pretty creative, super groovy recipes along with some stellar classics that are bringing back a few memories from my childhood. I grew up in the 70′s and 80′s (yeah, I’m old)  and my mom was still cooking foods from her era such as Beans and Corn Bread, Spam Sandwiches and of course Meatloaf and Mashed Potatoes (usually from a box). Then of course for Christmas we always had home made Candied Pecans and a nice, heavy loaf of Fruit Cake to look forward to.

I immediately knew what I wanted to make for this weeks Sunday Supper theme; Fried Spam Sandwiches with a side of Jello Salad! Just kidding. Kind of.

My mom’s home made chicken soup and chicken pot pie are always what I crave when I’m sick, feeling sad and especially on the infrequent dark and rainy days here in Phoenix. I’ve been known to drop everything when it starts to rain and run to the store to gather up the few ingredients (most of which are pantry staples) to make this Chicken Pot Pie with Cheddar Biscuits.

While the bone in chicken, fresh veggies and thick and creamy broth are a big deal in this dinner, my favorite part is the fresh herbs. They not only bring a ton of flavor but health benefits as well. Did you know that Rosemary, Thyme and Oregano can help with congestion and are a natural expectorant?

True story.

So what do you think of when you think of Retro Foods? What foods are nostalgic for you?

A HUGE thanks to Heather at Hezzi D’s for hosting this week’s Sunday Supper!

TIME      45-60 MINUTES            SERVES 6-8

You Will Need

3 lb chicken
4 c water
6 carrots (sliced)
6 stalks celery (sliced)
1 onion (diced
2 large cloves garlic (crushed & minced)
1/4 c chopped parsley
2 fresh sage leaves (chopped)
2 sprigs thyme (lemon or regular; chopped)
1 sprig fresh rosemary (chopped)
2 Turkish bay leaves
1/8 t pepper
1/4 t sea salt
1/2 c flour + 1/2 c cold water
9 oz pkg frozen peas




Combine chicken and water in large soup pot; bring to boil then cover and simmer for 15 minutes.Meanwhile, chop veggies and herbs in large bowl. Add veggies and herbs along with bay leaves, to chicken; bring back to boil, then lower heat and simmer 15 minutes longer.

Meanwhile, make biscuits and set aside.

Remove chicken and veggies and strain out broth into a large pot. Let chicken mixture cool, then skin, bone and cut up meat.

Blend flour and 1 cup of the lukewarm broth with a whisk; add back to broth in pan and cook, stirring with whisk, til bubbly & thickened. 

Pour thickened broth into pot with cut-up chicken mixture; add peas and stir.  Pour entire mixture into greased casserole dish & top w/ biscuits.




Cornmeal-Cheese Biscuits: 

Heat 3/4 c milk in small saucepan until steam starts rising – DO NOT BOIL. Stir in 1/2 c cornmeal and mix lightly, cover and set aside.

In small bowl, combine 1 c all-purpose flour (or GF flour mix: 1/3 c gluten-free mix, 1/3 c brown rice flour, 1/3 c garbanzo bean flour), 2 t baking powder, and 1/8 t sea salt.  

Stir in 1 c shredded cheddar cheese. Add 3 T oil and 2 T cold milk to cornmeal mixture,  stir it into flour mixture to combine. 
Shape into biscuits with floured hands or on floured board and put biscuits on top of chicken mixture. Bake 425˚F, 15-20 minutes, until biscuits are slightly brown on top.

CROCK POT DIRECTIONS:  cook chicken and broth all day in crock pot. The last hour, add veggies and biscuits.

Get your groove on with these popular Retro Dishes from jazzy foodies.

Bodacious Breakfasts and Appetizers:

• Classic Chex Party Mix from Peanut Butter and Peppers
• Crustless Quiche from Pancake Warriors
• Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
• Homemade Donuts from Cosmopolitan Cornbread

Made in the Shade Main Dishes:

• Bacon and Cheese Individual Meatloaf from The Girl In The Little Red Kitchen
• Chicken ala King from Recipes Food and Cooking
• Chicken and Rice Casserole from Curious Cuisiniere
• Chicken Croquettes from Rants From My Crazy Kitchen
• Chicken in a Basket from Cindy’s Recipes and Writings
• Chicken Parisienne from Carrie’s Experimental Kitchen
• Chicken Pot Pie from Whole Food | Real Families
• Creamed Chipped Beef on Toast from FoodieTots
• Creamy Baked Pork Chops from Culinary Adventures with Camilla
• Individual Beef Wellingtons from Small Wallet, Big Appetite
• Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
• Mom’s Shepherd’s Pie from Momma’s Meals
• Ravioli di Magro from Manu’s Menu
• Retro Skinny Cheese Fondue from European Cutie
• Salisbury Steak with Onion Gravy from Webicurean
• Sweet and Sour Pork Meatballs from Palatable Pastime
• Tuna Noodle Casserole from Sew You Think You Can Cook
• Uptown Goulash from Family Foodie

Swell Side Dishes:

• Broccoli Cheese Casserole with Ritz Topping from NeighborFood
• Creamy Lime Gelatin Salad from Magnolia Days
• Harvard Beets from Take A Bite Out Of Boca
• Retro Crockpot Crabby Soup from Seduction in the Kitchen
• Seven Layer Salad from Lifestyle Food Artistry
• Southern Coconut Ambrosia from The Weekend Gourmet
• Wedge Salad from Our Good Life

Dreamy Desserts:

• Bananas Foster from The Redhead Baker
• Creamsicle Jello Mold from Cupcakes & Kale Chips
• Dream Balls from Wallflour Girl
• Hummingbird Cream Cheese Cookies from Dandelion Greens
• Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
• Mom’s Heath Bar Cake from Kudos Kitchen by Renee
• Old Fashioned Banana Pudding from Pies and Plots
• One, Two, Three Jello from That Skinny Chick Can Bake
• Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Pineapple Upside Down Cake from Eat, Drink and be Tracy
• Raspberry Crunch from Peaceful Cooking
• Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks

The Bee’s Knees Beverages:

• Crème de Menthe Parfait from Food Lust People Love
• Side Car from Nosh My Way
• Vanilla Bean Old Fashioned from The Texan New Yorker

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