Keeper!
The biscuits weren't the best, but they were good, and the sauce and filling was really good.
There are many variations that could be done with this recipe. Just so you know, the original idea came from that Cooking for Two Bride and Groom (I think it's called The I Do Cookbook) cookbook that my cousin wrote. She has a recipe in there for biscuits that are made with sour cream, and they are very light and fluffy. Whatever works!
This chicken pot pie is also made with canned chicken and frozen mixed vegetables, but instead of pie crust it uses Bisquick. Only I didn't have enough Bisquick, so I supplemented with a little whole wheat flour. And the picture, above, shows just the filling stuff, minus the biscuits. I added them after I took the picture.
Drain a can of chicken from the cannery, reserving the broth and putting it into a pot. To the pot of broth, add 2 cups of frozen mixed vegetables. Put a lid on it and bring it to a boil. Remove from heat. Strain the broth off the vegetables into a measuring cup by pouring the vegetables and broth through a sieve. Put the vegetables, in the sieve, aside.
In your pot, melt a tablespoon of butter, and saute 1/2 cup onion and 1/2 cup celery, chopped, until soft.
Add enough water to the reserved broth to make 2 3/4 cups of liquid. Add a teaspoon of chicken bouillon granules. Use a wire whisk to stir in 1/2 cup of white sauce mix. Dump the liquid in with the celery and onion and heat over medium heat, stirring constantly with wire whisk, until mixture thickens and gets bubbly.
Stir the reserved frozen mixed vegetables into the sauce, along with the can of chicken, and any other leftover cooked vegetables you may have in the fridge.
Preheat oven to 400 degrees.
Prepare a recipe of biscuits according to the Bisquick package directions. If you are about a half a cup of Bisquick short, try adding 1/2 cup of whole wheat flour to the dry ingredients before stirring in the milk.
Pour the chicken-vegetable-sauce mixture into a casserole dish. Pat chunks of dough into biscuit shaped blobs and place on top of mixture. Bake at 400 degrees for 20 minutes, or until biscuits are golden brown.
I'll take a picture when it's done and post it and tell you how we like it.
Friday night is a ward party wherein we're supposed to bring a pie. Since I was making a pot pie for dinner anyway, I decided to make the pie for Friday. And you can't make one to give away without making one for yourself, right? I have all three of these frozen berries, so it made sense to use them in a pie recipe that I found here. I'll let you know how it turns out!
Today I made some cream-of-something soup with the white sauce mix that I talked about a couple of days ago. I thought I needed it thick in order to imitate the can of condensed soup, but realized that I didn't need it that thick for my tuna-noodle casserole that I had for lunch. So I ended up using only half of it. Talena had a great suggestion for the other half: chicken pot pie for dinner. Yay! So that's what we're having for dinner tonight.
I cooked half a bag of frozen carrots along with a cup of mixed vegetables, with a teaspoon of chicken bouillon in the cooking water, then stirred in half a can of green beans (also left over from my lunch), a can of pork that I rinsed and drained (I meant to get a can of chicken, but I guess it was pork) and the leftover thick creamy stuff. Poured it into a pie crust, but a top on it, and now it's baking.
