2 tbs canola oil (or whatever oil you use)
5-6 cups chopped vegetables - your choice
i've used frozen green beans, broccoli, cauliflower, chopped baby carrots, red pepper, sliced celery, etc. you could probably also find a bag of mixed frozen veggies and use that
1-2 cups chopped cooked chicken or turkey
1/3-1/2 cup all-purpose flour
1 cup milk
2 cups vegetable or chicken broth
salt & pepper to taste
1 pkg. biscuit mix
in a skillet over medium-high heat, warm the oil. add all the chopped vegetables and stir often until veggies are "tender" - about 10ish minutes. reduce the heat to low and sprinkle the flour over the vegetables. cook, stirring constantly, for 2ish minutes.
combine milk & broth - slowly add to the veggie mixture. the sauce will start to thicken. add salt & pepper and cook mixture, stirring constantly, until thickened. add cooked chicken or turkey - keep warm.
CHOOSE YOUR OWN ADVENTURE: make the biscuits ahead of time or while the veggies are cooking. serve biscuits with pot pie mixture in a bowl - yum! (i always make drop biscuits because they are easier...)
OR: prepare biscuit dough according to package directions. transfer veggie mixture to a casserole dish (don't fill the dish to the top - leave a little extra room). drop biscuit dough by spponfuls onto the veggie mixture. don't worry about making it look pretty - it should mostly cover the top of the veggies. bake according to biscuit package directions or until biscuits are golden brown and the filling is bubbling. (my biscuits never turn brown - so i'll sometimes broil the top of the pot pie for a minute to brown it a little...)
*note: this is de-lish. we usually make it according to the first option. the second option is much "prettier" but the biscuits (which kind of bake like dumplings on the top of the pot pie) will get soggy if you don't eat it all in one sitting. plus, i think the first option is a little more kid-friendly.
adapted from "the big book of vegetarian"
5-6 cups chopped vegetables - your choice
i've used frozen green beans, broccoli, cauliflower, chopped baby carrots, red pepper, sliced celery, etc. you could probably also find a bag of mixed frozen veggies and use that
1-2 cups chopped cooked chicken or turkey
1/3-1/2 cup all-purpose flour
1 cup milk
2 cups vegetable or chicken broth
salt & pepper to taste
1 pkg. biscuit mix
in a skillet over medium-high heat, warm the oil. add all the chopped vegetables and stir often until veggies are "tender" - about 10ish minutes. reduce the heat to low and sprinkle the flour over the vegetables. cook, stirring constantly, for 2ish minutes.
combine milk & broth - slowly add to the veggie mixture. the sauce will start to thicken. add salt & pepper and cook mixture, stirring constantly, until thickened. add cooked chicken or turkey - keep warm.
CHOOSE YOUR OWN ADVENTURE: make the biscuits ahead of time or while the veggies are cooking. serve biscuits with pot pie mixture in a bowl - yum! (i always make drop biscuits because they are easier...)
OR: prepare biscuit dough according to package directions. transfer veggie mixture to a casserole dish (don't fill the dish to the top - leave a little extra room). drop biscuit dough by spponfuls onto the veggie mixture. don't worry about making it look pretty - it should mostly cover the top of the veggies. bake according to biscuit package directions or until biscuits are golden brown and the filling is bubbling. (my biscuits never turn brown - so i'll sometimes broil the top of the pot pie for a minute to brown it a little...)
*note: this is de-lish. we usually make it according to the first option. the second option is much "prettier" but the biscuits (which kind of bake like dumplings on the top of the pot pie) will get soggy if you don't eat it all in one sitting. plus, i think the first option is a little more kid-friendly.
adapted from "the big book of vegetarian"
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