To say that Superstorm Sandy hit home for me is an understatement. It’s been heartbreaking to see the devastation heaped up places I’ve loved and frequented for years. So many of our friends and neighbors are still struggling – including our parents who are still without power. We were fortunate to get our power back Monday – it’s hard to explain how much of a relief it is to see the lights blink back on after a week in the dark.

It was so comforting to be able to make a nice, comforting meal in my nice, warm kitchen on Tuesday. Food is so comforting, which is why Jenn from Jenn Cuisine and Barb from Creative Culinary have put together Support for Sandy. Today, lots of food blogger will be sharing comfort food recipes and asking people to donate to relief efforts for Sandy.

The image below links to the Red Cross’s donation page for Sandy Relief. A Hurricane Sandy New Jersey Relief Fund has also been created, to concentrate on recovery within the state.

This was the first meal I made once we got our power back. After a week of soup and fast food, we really needed some comfort food and this hit the spot. It wasn’t a normal weeknight meal for us, but after not really cooking for so long, I didn’t mind the chopping and multiple steps.

I’ve always used a pie crust for chicken pot pie in the past, but we really liked the biscuits on top. Pre-baking them also kept the bottoms firm when added to the pot pie later on. It was just an all-around great one dish meal.

I hope you’ll take the time today to visit the other blogs participating in Support for Sandy and, if you’re able, making a donation to one of the charities participating in the relief effort.

Biscuit-Topped Chicken Pot Pie
(very slightly adapted from Cooking Classy)
Serves 4-6

For the filling:
1 lb. boneless skinless chicken breast, cooked and diced
1 (14.5 oz) can low-sodium chicken broth
1 T. olive oil
1 c. peeled and diced carrots
3/4 c. diced celery
3/4 c. finely diced yellow onion
2/3 c. frozen peas
3 T. butter
1/3 c. all-purpose flour
3/4 c. milk
1 t. lemon juice
1 1/2 t. dried parsley
1/4 t. dried thyme
Salt & pepper, to taste

For the biscuit topping:
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 t. parsley
1/2 t. garlic powder
1/8 t. cayenne pepper
4 T. butter, cold and diced into small cubes
1/2 c. finely shredded Parmesan cheese
3/4 c. + 2 T. heavy cream
1 T. butter, melted

Make the biscuit topping: Preheat oven to 450F degrees. In a medium bowl, whisk together flour, baking powder, salt, pepper, garlic powder, parsley and cayenne pepper. Cut in the butter until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combine.

Scoop the batter into several large dollops on a lined baking dish. Bake in preheated oven for 10 minutes golden. Remove and set aside.

Prepare the filling: Preheat oven to 400F degrees. Heat olive oil in a large pan over medium high heat. Add diced carrots, onion and celery and saute for 5 – 6 minutes, until tender. Remove from pan and set aside.

Reduce heat to medium, melt butter in saucepan, then whisk in flour and cook, stirring constantly for about 20 seconds. While whisking, slowly add in milk followed by chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring to a boil, then slightly reduce heat and allow to cook about 1 minute longer until thickened, whisking constantly.

Remove pan from heat and add sautéed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and top with baked biscuits. Brush biscuits with melted butter. Bake for 15 minutes, until golden brown.