Last week, a storm system rolled into the Northern Sierra  Mountains and brought downright chilly weather to Reno along with some heavy rains at times.  It was lovely to go from over 100-degree temperatures one day to down in the low 70’s for several days.  But it also called out for a casserole dish or some other kind of comfort food.  So I made this wonderfully delicious chicken with leeks and other vegetables pot pie.   It has a rich creamy sauce with light seasoning that is just great.   I used kohlrabi and Brussels sprouts in the dish, but the vegetables can vary.  Add turnips and green beans or cauliflower and broccoli.  The recipe is versatile.

Chicken Leek Pot Pie

Chicken and leek are just two of the wonderful ingredients in this delicious pot pie.

3/4 lb Chicken Breast
1/2 cup Leek, sliced (white and greens)
1/2 cup Mushrooms, sliced
3/4 cup Kohlrabi, diced and parboiled
1 cup Brussels sprouts, cut into quarters and parboiled
1/2 cup Onions, chopped
1 teaspoon Better than Bullion Chicken
1/2 cup Heavy Whipping Cream or Half and Half
1 teaspoon Seasoning Salt
1/4 teaspoon Black Pepper
1 teaspoon ground Thyme
1 teaspoon ground Sage,
1/2 teaspoon Paprika
2 tablespoons Butter
1 tablespoon Low Carb Flour

Topping
1 cup Low Carb Flour
1/4 cup Heavy Whipping Cream
1/3 cup Water
1 large Egg,
1 teaspoon Garlic powder
1/3 cup Cheddar Cheese, shredded & divided

Preheat oven to 400 degrees (F.) Prepare a 2 to 3-quart baking dish by spraying lightly with cooking spray.

Cut chicken into bite-sized pieces. Cover and set aside.

In a large skillet, melt 1 tablespoon butter over medium heat, then add leeks and onions. Cook until they are just tender. Add chicken and cook until the meat turns white. Push the meat and vegetables to the side, add 1 tablespoon butter and 1 tablespoon low carb flour and stir together to make a paste in the middle. Add the cream, bullion and seasonings. Stir until mixed together, then pull the meat and vegetables back into the sauce. Add the mushrooms, kohlrabi and Brussels sprouts. Turn burner to simmer and cook while you prepare the topping.

In a medium bowl, add the topping ingredients, except 1/2 of the cheese, and mix together. If it is too thick, add a little water. This is like a moist drop biscuit dough so don’t over-mix or add too much liquid.

Pour the chicken filling mix into the prepared baking dish. Use a spoon to drop six large biscuits over the top and use the back of the spoon to spread them to make an almost solid crust over the top.

Bake for 30 minutes or until crust is golden brown. Sprinkle the rest of the cheese over the top and bake another 5 minutes to melt the cheese.

Makes 6 servings

Nutrition Info per serving:
     Calories:318.6 Fat: 22.7 g Net Carbs: 6.2 g Protein: 20.7 g

Give this recipe a try and add your own favorites to it.  Let me know how you like this.  By the way, what is your favorite comfort food for a chilly day?