INAUGURAL What’s On Your Plate Blog Challenge – April 2021

What’s on MY plate for April – Chicken pot pie with gluten-free biscuits

In my part of the world, it’s jacket-weather yet. This means comfort food is still on the table…my table, anyways. It’s hard to think of anything more comforting than chicken pot pie (with a gluten-free biscuit topping). Except maybe that viral feta pasta dish, which I may have made a time or twelve since I posted about it here.

Feel free to make this chicken dish using your own favourite biscuit recipe. Wheat gives me heartburn, hence the gluten-free slant to a lot of my recipes. For those of you who might want to try these GF biscuits, I have to say that they turned out mighty fine!

Biscuits made and put on top. Ready for the oven!

If you have turkey or chicken leftovers from Easter weekend, this recipe (courtesy of Zen Belly) would make great use of them. I had half a bag of mixed veggies in the freezer to use up, which I used instead of the vegetables the recipe called for. I also forgot to add the optional dairy…I didn’t have any heavy cream lying around but I was thinking of adding some milk or maybe Greek yogurt. Turns out it’s just fine without any of that.

Hot out of the oven. I wish you could smell this!

For spices, I was pretty liberal with my homemade chicken seasoning blend, recipe given to me by my dear cousin-in-law, Hetty. Here is her recipe for Kip Kruiden (Dutch for “chicken spices”):

  • 2.5 tsp salt
  • 1.5 tsp paprika
  • 1 tsp onion powder
  • 0.75 tsp savoury powder
  • 0.25 tsp coriander
  • 0.75 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp thyme
  • 0.5 tsp basil

I usually double the recipe to make a big enough batch to last me a while…I do love my chicken! This spice blend is great on pork or on oven-roasted potatoes, as well. I think I put a good teaspoon of the blend into this dish.

The moment of truth. Truth be told, this recipe is DELICIOUS!

Right after I made the pot pie, I chowed down on it. SO. GOOD. Then put the leftovers in the fridge until the rest of my “bubble” could come over and enjoy it with me. It reheated beautifully a couple of days later (the biscuits were still fluffy and tender!), and was very well received. The dish was scraped clean. My daughter said, “It smells like Thanksgiving in your house!” Thank you, Zen Belly and Kip Kruiden. 🙂

Now it’s your turn! Let me and/or Donna (my lovely co-host, who is posting about a delightful vegetarian dish) know what’s on your plate at your house, in the Comments. And remember if you decide to blog or Facebook or Instagram about it, to use the tag #whatsonyourplateblogchallenge so we can find you out on ye olde interwebbs!

Rock on,

The WB

80 thoughts on “INAUGURAL What’s On Your Plate Blog Challenge – April 2021

  1. Hi Deb what a great idea and I’m on board! I’ve just added the hashtag to my Vegetable Fritters recipe and linked to both your post and Donna’s post. I’d love to take part in your What’s on your plate. I also will try this recipe you have chosen for the inaugural challenge post. We don’t actually make ‘biscuits’ like you do in the US and Canada. Our biscuits are your cookies.
    https://www.womenlivingwellafter50.com.au/vegetable-fritters-a-quick-easy-way-to-add-more-veggies-to-your-day/ #whatsonyourplatechallenge

    1. Wonderful, Sue! Thanks for the link 💕 Yes, I learned early on that biscuits are cookies in certain parts of the world. I once had a little English lad over to my house and he told me my “biscuits” weren’t proper ones because they weren’t dipped in chocolate 🤣 (they were plain Digestives). His dad was mortified but I thought it was pretty cute and it made me laugh. What would you call the topping then? Rolls, scones?

  2. hilarymb

    Hi Deb – I used to love these sorts of dishes … I’ve used dumplings, not biscuits (sans the wheat) … I’m not that good with wheat … but not completely allergic to it … so am wary. This I’d love – so pleased the family enjoyed it too. I’ll be loving yours and Donna’s posts on the monthly plate challenge – fascinating to read and to see – cheers Hilary

  3. I’ve been looking forward to your first post of your challenge. Your dinner looks delicious and definitely the type of meal that we enjoy. I didn’t know wheat could give you heartburn, but now that you mention it I wonder if that is happening with me. Food for thought, so to speak.

    1. Thank you, Ally 💕 It took me a long time (I was in denial, what can I say🤷‍♀️) to realize wheat was the culprit. But not all wheat…I can eat bread in Barbados and in Europe without problem. North American wheat products can give me grief. So maybe it’s not wheat but something else in with the wheat??? I have better luck with artisanal breads. I don’t know…I don’t think it is the gluten. All I know is that avoiding wheat whenever possible is a good strategy for me.

  4. Yummy-yummy – this look sooo good!
    I’m gonna try your chicken spices combo as I’ve always either got, or am planning, my next chicken dish. Thank you both for starting this challenge!
    Will give you both a ping when my suggestion goes online. xx

  5. I love chicken pot pie! This looks delicious. I’m writing the seasoning recipe down. A lot of those seasonings here have MSG in them, and I can’t have those. Thank you for sharing! 🙂

  6. Putting the chicken spices blend in my recipe file. Right now, I’m working on freezer and pantry clean-out (900 mile move next month), and surprisingly no frozen chicken in there! Lots of other stuff to use up though.

  7. Deb, I love chicken pot pie and this variation looks wonderful. I can see how your spice mash-up will work well on lot of things. I’ve added Malcolm’s Easter salad to the table this month. You can see the recipe here. https://picture-retirement.com/2021/04/06/for-the-love-of-easter/ Attempting to use Donna’s tutorial link to place the photo here also.
    https://neveroutofinkcom.files.wordpress.com/2021/04/salad-e1617798834898.jpg

    1. Hi, Suzanne – I can see it! For self-hosted sites, rather than the image appearing, only the link to the image is visible. However, those clicking on the link will see the image.
      Thank you for sharing this. Looks delicious!

    1. Thank you, Jean 💕 My mother disliked cooking also, despite being very good at it. I didn’t like it either when I was young (so much effort for something that would disappear quickly!) but at some point (can’t remember when) I started to really love experimenting/creating in the kitchen.

  8. Hi, Deb – This recipe looks amazing. I swear that I can smell the delicious aroma from here.
    Thank you so much for including me in your Virtual Dinner Party. I am greatly looking forward to the adventure. Oh, and I am also greatly looking forward to ‘jacket weather’ being gone.
    See you soon!

  9. I love chicken pot pie, Deb. I have had all sorts of stomach issues, so I should try the GF versions. A great way to use up veggies and the recipe sounds very forgiving. I can almost smell the wonderful aromas wafting to the south part of the Island.💕

  10. I love turkey or chicken stew with dumplings although we also turn it into a pot pie with a weirdly interesting crust on the bottom of it. I am for sure in for this challenge but seems I toasted all my recent photos I will have to create a lovely meal in the next few days and actually do a post that doesn’t sit stagnant in my brain.

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  12. This looks amazing and I can only imagine the SMELL. Thanksgiving smells are the best.
    We are not in ‘comfort food’ season, but I won’t let that deter me.

  13. debscarey

    Oh yum, yum, yum! Biscuits & gravy is one of my favourite things about visiting North America. Of course, I can’t say that to any English people as they’re thinking sweet biscuits. I guess the best equivalent description for and English person is that it’s a savoury scone, rather than a sweet one for adding jam & cream.

    It snowed here – albeit briefly – this morning, so this was perfect to read & got the juices flowing.

  14. AJ Blythe

    I know, late to the party. But the favourite thing on my plate at the moment is a chicken omelette. I fry a diced chicken thigh, eschallots, mushrooms and zucchini in some rosemary and garlic oil, mix in an egg (beaten with a little milk) and sprinkle fetta, salt and pepper over the top. When the egg has set, eat. YUM!

        1. AJ Blythe

          Thanks, Deb. I’m doing “poisons and stories of their use” so it is really interesting, although I didn’t get them all written in time so I am finding it a little more stressful than usual this year.

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  16. I am a Kip Kruiden lover, more like a addict. Understanding the process of making Kip Kruiden was really informative. Such meticulous and comprehensive work it is. Thank you for sharing.

  17. Deb, I wonder whether glyphosate is the culprit that affects you when you eat wheat? Glyphosate is the main ingredient in Roundup, which is used in huge quantities by North American grain farmers. Although research to date on its negative health effects is limited, you might want to try organically grown wheat and see if that reduces your symptoms.
    https://foodprint.org/issues/pesticides/

    Jude

    1. You could be right! European wheat products don’t bother me, nor do certain artisanal products. I’m pretty sure I am not gluten-intolerant so it’s something else in North American wheat. Thanks, Jude 💕

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    1. You are most welcome, Antoinette 💕 Your recipe sounds delicious. If I can get my hands on some fresh shrimp, I would love to try it! I’ll have to keep my eye out 👀.

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