Pot Pies

Something about January in Michigan makes me want to dive under the blankets, watch good movies, drink a heavy dose of red wine and eat all the comfort food my conscience will allow.  I made stir fry last night with chicken and lots of fresh veggies and a hot and sour broth.  It was sooooo good.  Kind of one of those things that you just don't have a recipe for though.  It's whatever is in the fridge all whipped together.  Anyway, I made way too much chicken, so I stashed some away hoping it would inspire me to make something fantastic with it.  I think I hit the jackpot.  I love pot pies, but man are they high in calories.  Also, I've only eaten them frozen or from a really great restaurant.  Today, it hit me.  Why have I never, ever made a pot pie before?  So, whammo....that's what I made with the left over chicken and many of the left over frozen veggies I've had around since the holiday.  Much lower in calories, because there is no crust, but darn was it comforting and flavorful. The biscuits were a whole new twist on a classic and actually made it seem even more buttery and decadent.

These pot pies were super easy!  Don't let the long list of ingredients intimidate you, over half of the ingredients are frozen veggies.  By the way, you can add whatever veggies you want.  You could use corn or green beans instead of onions and peas.  Whatever floats your boat.  But, the pearl onions were super yummy....I'm just sayin. ;)

Ingredients
-2 oven baked chicken breasts or pan sauteed- cubed
-1 can of Pilsbury Biscuits (reduced fat or regular)
-1 cup diced (very small) potatoes
-2 tablespoons margarine or butter
-2 cloves of garlic minced or grated
-3/4 cup frozen peas
-3/4 cup frozen pearl onions
-3/4 cup diced carrots
-3/4 cup diced celery
-2 cups chicken stock/broth
-1 cup half and half
-1/4 cup flour
-1 tablespoon italian seasoning
-5-6 grinds of pepper
-3-4 generous pinches of salt

Directions:  (serves 5)

Preheat oven to 350 degrees.  In a large stock pot melt butter, add salt, pepper, garlic and italian seasoning to the melted butter, then slowly add the flour until you have a paste of sorts...it's called a "roux".  Add the stock and half and half and whisk until paste is mixed in- no lumps.  Heat until simmering and thickened, about 5 minutes or so. 

Add in all of your veggies and potatoes and heat on medium for about 10-12 minutes, stirring often.  Add the chicken and heat for another 4-5 minutes.  Taste the mixture to see if it needs more salt or pepper.  If not, transfer to large baking dish or, as I have done, to small 10 ounce (greased) ramekins.  Fill to the brim with mixture and place quartered pieces of biscuits on top.  I lightly peppered and salted the biscuits for flavor.

Place all of the ramekins on a cookie sheet, along with the extra biscuits.  Bake for 20-25 minutes on 350 degrees, until biscuits are golden brown.   Let sit for about 10 minutes, so that it cools down and is edible ;)  Use the extra biscuits to soak up all that deliciousness.

SUPER YUMMY!   Enjoy :)