I’m getting anxious for fall to arrive. I cannot wait for the spectacular running weather, the crunchy sunburnt leaves, the college football season, the pumpkin baked goods, and the tasty limited edition of Starbucks’ Pumpkin Spiced Latte.
For me, autumn holds many great memories of summersaulting through raked leaves and getting crunchy bits of dead foliage stuck in my hair.
In fact, my cousin and I’s favorite pasttime used to be building leaf fortresses and lounging around all afternoon in them. We’d take out drinks, boxes of snacks, toys, and even little decorations to make our lair more “home-y.” Thinking back on it, I cringe a little bit thinking about all of the little bugs and Asian bettles that must’ve been crawling around us. But that’s the wonderful thing about childhood: you just don’t care.
And pumpkin carving! Oh, pumpkin carving. There’s something morbidly delightful about delving into and removing pumpkin guts.
I will never forget the first pumpkin I ever carved. It seemed perfect to me at the time, though anyone walking by might’ve shrugged at my jack-o-lantern’s crooked smile. Nevertheless, I was proud-silly of my orange friend. I liken it to the relationship between Tom Hanks and “Wilson” in Cast Away (minus the make-shift raft and open sea in the middle of nowhere).
Alas, it is not yet fall. But if the clothing stores can display fall items ridiculously early, so can I.
Who says you can’t eat autumn-ish food when it’s not autumn? It’s pretty socially acceptable, rather like eating breakfast for dinner. And the fact that it’s oh-so tasty doesn’t hurt.
Chicken Pot Pie with Spiced Pumpkin Biscuit Crust
Chicken Vegetable Filling
- 1 bag (12 ounces) Green Giant Steamers frozen mixed vegetables
- 3 Tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 1-1/4 cups skim milk
- 1/2 small white onion, minced
- 1 can (10-3/4 ounces) condensed 98% fat free cream of mushroom soup
- 1-1/4 lb. boneless skinless chicken breast, cooked and cubed
Spiced Pumpkin Biscuit Crust
(Makes about nine 2.5″ flower biscuits)
- 3/4 cup + 1/3 cup + 2 Tablespoons all-purpose flour
- 1/2 cup + 1/3 cup whole wheat flour
- 1 Tablespoon Saco cultured buttermilk blend (if not using, omit water and use 3 Tablespoons + 2 teaspoons buttermilk)
- 1-3/4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 Tablespoons chilled butter
- 3 Tablespoons + 2 teaspoons water (omit if using buttermilk)
- 1/2 cup canned pumpkin
- 2 Tablespoons honey
- 1 egg, beaten (optional)
- Microwave vegetables as directed on bag. Drain and set aside.
- In a large saucepan, whisk together flour, salt, poultry seasoning, pepper, and milk until blended. Stir in onion. Cook over low to medium heat, stirring constantly, until thickened.
- Stir in soup. Add chicken and cooked vegetables, mixing well. Cook, stirring frequently, until thoroughly heated. Turn off heat and set aside.
- Preheat oven to 375 degrees F.
- To begin making biscuits, combine flours, Saco cultured buttermilk (if using), baking powder, pumpkin pie spice, and salt in a large bowl. Cut in butter.
- In a small separate bowl, combine honey, water (or buttermilk), and canned pumpkin. Add honey mixture to flour mixture and stir just until moistened.
- Turn dough out onto a floured surface and lightly knead a few times. With a rolling pin, roll dough into a 1/2″ thick rectange and dust dough surface with flour. Fold dough into thirds as if folding a piece of paper to fit inside an envelope. Reroll dough into a 1/2″ thick rectangle, dust dough surface with flour, and fold into thirds. Roll dough into a rectangle 1/2″-3/4″ thick. Cut dough into small rounds with a cookie or biscuit cutter.
- Reheat chicken mixture on stovetop and pour into ungreased 2-quart casserole dish. Place biscuit dough rounds evenly across casserole.
- Using a pastry brush, brush dough rounds with beaten egg (if desired).
- Bake pot pie about 23 minutes, or until biscuits are lightly browned and cooked through. Let stand 10 minutes before serving.