By now you know I wouldn’t cave in for a frozen Banquet pot-pie hockey puck. Oh, no. Like I said, I wanted something that would stick to my ribs, not the lining of my insides. (Yuck!)
It was very good.
Vegetarians, you could easily manipulate this for yourself by omitting the chicken and using vegetable broth instead of chicken broth.
A very good recipe, indeed. One to save for the colder evenings to come.
2 T onions
1/4 t garlic clove
1/4 cup low-sodium chicken broth
1 cup veggies of your choice (potatoes, carrots, green beans, corn, etc.)
2-4 T non-dairy milk
1/2 T whole-wheat flour
1/2 cup cooked chicken breast (shredded or chopped)
Fresh parsley, basil, thyme, and black pepper
1/4 cup whole-wheat or spelt flour
pinch of ground sage, baking powder, and salt
1/2 T butter
2 T non-dairy milk
1. Preheat oven to 400 degrees. Lightly grease a ramekin and set aside. Then, in a large saucepan, saute onions and garlic over medium heat until tender, about 5 minutes (use oil or cooking spray).
3. Meanwhile prepare the biscuit crust by mixing all dry ingredients in a small bowl. Then cut in butter until you’ve made coarse, doughy crumbs. Stir in milk.
4. Form dough into a ball. On a lightly-floured surface, roll out to the size and thickness you like (or whatever will cover your ramekin).
5. Remove simmered veggies from heat. Mix in milk and flour along with chicken and herbs. Stir well.
6. Pour into ramekin and place dough on top of the chicken mixture.
7. Bake at 400 degrees for about 20 minutes or until crust is golden brown. Let stand for 5 minutes. Enjoy warm.