Wednesday, August 31, 2011

Pot Pies (Quick and Easy)

Yum
Pot pies are considered one of America's great comfort foods.  Although I didn't grow up eating too many pot pies, I do find them hearty and delicious.  I am not a scratch pie crust maker so I looked around my fridge for something I could substitute that was quick and easy.  I decided  Pillsbury grands biscuits would be perfect.  They worked out great and  I had a very comforting meal hot out of the oven in around 30 minutes.

Ingredients:
1lb of frozen mixed vegetables
1lb of lean white meat diced
1/2 a onion chopped
1 scallion chopped
1 can of Pillsbury Grands Biscuits
1 cup of half and half (or whole milk)
1 bay leaf
1 clove of garlic minced (or garlic powder)

1/2 tsp of thyme
1 tsp of red chili flakes (or to taste)
3 Tbs of butter/margarine
3 Tbs of flour
Salt and plenty of pepper

Directions:
Heat 1Tbs of canola oil on medium high heat.  Add your diced pork and saute with plenty of pepper and some salt for a few minutes.  Then add your onions, garlic and scallions.  Saute for another few minutes.




Next add your bay leaf, thyme, red chili flakes and saute for a few more minutes.








Next add your flour and butter.  Allow the flour to cook with the other ingredients for a few minutes.






Finally add your frozen vegetables and half and half.  Cook for a few minutes until the gravy thickens.  Taste for seasoning.

 Take out a grands biscuit and roll out so it is bigger than a small oven safe baking dish. Fill the baking dish with the pot pie filling and cover with the biscuit.  Then secure it around the edges. Then make sure you make some venting holes on the top of the pot pie so the steam can be released.  Brush some half and half or milk or beaten egg on the top of the biscuit dough so it gives it and nice gloss after it bakes.

I made only 4 individual pot pies.  I did bake off the rest of the biscuits to use for additional dunking.  Enjoy.

15 comments:

  1. Great idea with the biscuits! This is a good lightened up recipe since there is not a heavy crust all around the pie and I like how you didn't have to use heavy cream!

    ReplyDelete
  2. I'm a chicken pot pie lover as well. Your beautiful photos helped remind me that I haven't made any in a long, long time. I think I might remedy that for dinner tonight!

    I like the idea of using the biscuits as the top and then making the rest for dunking. Genius!

    ReplyDelete
  3. I've never had a pork pie...The bisbuit crust is too easy...will have to try it.

    ReplyDelete
  4. Yummy! Your pot pies look absolutely delicious!! :)

    ReplyDelete
  5. This is one of my hubby's favorite meals...and I love your idea for a short cut! Thanks, Ramona :)

    ReplyDelete
  6. Pot Pie is one of my favorites but I never have time for it - I will have to try this one out!

    ReplyDelete
  7. So cute & cozy! I love individual meals. What a great idea for the coming fall nights.

    ReplyDelete
  8. Ramona, this is such a clever way to make a pot pie crust! I never thought of that! The filling looks amazing...a perfect cold weather dish!

    ReplyDelete
  9. pot pies presentation looks wonderful

    ReplyDelete
  10. I think the biscuits are a great substitution for a crust - what a great idea!!

    ReplyDelete
  11. I've been thinking that using bisquits would be a good idea! Yours look great!

    ReplyDelete
  12. mmm those look mighty good!:)) Love how you made it, very very delicious looking! Congrats on top 9!

    ReplyDelete
  13. You make them look so elegant, yet simple. Nice!

    ReplyDelete
  14. What a great idea using the ready-made biscuits! Love the recipe and your pictures are gorgeous!

    ReplyDelete
  15. I wonder how many ww pts. this dish is. I don't have the patience to figure this out.

    ReplyDelete

Please leave a comment, we love to hear from you....