Chicken Pot Pie with Sweet-Potato Biscuits

Make a wintertime version of chicken pot pie featuring root vegetables.

| December 2010 Web

Recipes from the Root Cellar book cover

"Recipes from the Root Cellar" features more than 250 designed for winter vegetables, from soups and salads to main dishes and desserts.

Photo Courtesy Storey Publishing

The following is an excerpt from Recipes from the Root Cellar: 270 Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey, 2010). The excerpt is from Chapter 8: Main Dishes with Poultry.  

Chicken Pot Pie with Sweet-Potato Biscuits  
Serves 6  

Chicken pot pie is a dish I make year-round, varying the vegetables as the seasons suggest. This is my fall/winter version, filled with yummy root vegetables. If you prefer, different root vegetables, such as parsnips and carrots, can be used, though I do think this is one of the best uses for celery root. The sweet potato biscuit topping is a colorful variation on the traditional white-flour biscuit topping.


3 pounds chicken pieces (dark meat preferred)
8–10 cups water
2 onions, quartered
2 garlic cloves
1 teaspoon dill seeds
1 teaspoon black peppercorns
1 medium rutabaga or turnip, peeled and diced
1 large celery root, peeled and diced
6 tablespoons extra-virgin olive oil
1 leek, trimmed and sliced
6 tablespoons all-purpose flour
1/2 cup dry white wine
1 teaspoon dried thyme
Salt and freshly ground black pepper


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