By Harriet Dopkin

Parents often look forward to Halloween just as much as their kids – the costumes, the parties, the pumpkins, and, of course, the candy. However, moms and dads rarely look forward to the predictable tummy aches that go hand-in-hand with sugar overload.
 
Based in Owings Mills, The Classic Catering People have put together a savory pot pie stew recipe sure to keep children happy and their bellies full this Halloween. The dish is packed with good-for-you ingredients and provides an easy solution for feeding your loved ones after they return from trick-or-treating.
 
Classic Catering’s take on this traditional dish can be started hours ahead of time. With last minute costume preparations, pot pie stew can be kept warm and bubbling throughout the day and will be ready to go when your kids walk through the door. Buttermilk biscuits are the perfect addition and fun to dip.

And don’t forget what your kids are drinking this Halloween. Sweets are known to cause dehydration, so pour a glass of milk with dinner to help fill their tummies and ward off any nighttime tummy aches.

Here's are the recipes:

Chicken Pot Pie Stew
Chef Therese Harding

Ingredients

3 pounds boneless chicken breast, diced

5 cups chicken stock

2 chicken bouillon cubes

12 tablespoons (1 ½ sticks) butter

1 cup celery, diced

2 cups onion, diced

¾ cup flour

¼ cup cream

2 cups carrots, diced

1 cup frozen peas

2 tablespoon parsley, chopped

Sea Salt

Freshly ground black pepper

Directions

In a medium saucepan, over medium heat, heat chicken stock and add bouillon cubes. Cook until cubes are dissolved.

In a large soup pot, over medium heat, melt butter. Add onions & celery and sauté until translucent. Reduce heat to low and add flour. Stirring constantly, heat for 2 minutes then add chicken stock.  Continue to stir until liquid starts to thicken. Add heavy cream, carts, peas and parsley. Season with salt and pepper. Cook an additional 30 minutes on low heat. Simmer until ready to serve. Serve stew with buttermilk biscuits.

Buttermilk Biscuits
Chef Therese Harding

Ingredients

¾ cup unbleached all purpose flour

2 tablespoons sugar

1 tablespoon plus 2 tablespoons baking powder

1/8 teaspoon fine sea salt

12 tablespoons (1 ½ sticks) unsalted butter, chilled

1 ½ cups buttermilk

Directions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Sift flour, sugar, baking powder and salt into a small bowl.

With a mixer, mix on low speed until batter forms pea size balls.  Add buttermilk, mixing until dough comes together. Do not over mix.

Remove dough from bowl, scrapping down the sides. Knead until dough is smooth. Sprinkle with flour and roll out to ¾ inch thick. Cut into 2-3 inch circles, which yields about a dozen biscuits.

Bake 18-20 minutes until golden brown. Serve warm.