I bought some celery root last week. I've heard good things about this ugly little vegetable, but I didn't know quite what to do with it. I finally ended up using it in a quick chicken pot pie, thinking that a warm, hearty dish would be appropriate for the rainy, windy weather that hurricane Earl was supposed to bring us. Although the hurricane never quite materialized, the pot pie was still delicious!
This recipe is from The Best 30-Minute Recipe. It's a quick version of chicken pot pie that is still really flavorful. I made the biscuits for the topping from scratch, which takes the recipe a bit over the 30-minute mark, but not by much. I really liked the addition of celery root here - the flavor and texture both worked well. But you can certainly use regular celery if that's what you have available.
