When I was a kid, I loved those little Banquet Chicken Pot Pies. It was my favorite lunch. So I attempted to make a vegetarian version, and I gotta say, it really turned out good. In fact, it is better than the one I remember. I did not add any chicken, or substitute chicken, but you certainly can if you like.
Ingredients:
1 large potato peeled and diced
1 large carrot peeled and diced
1 rib of celery, diced
1/2 cup frozen peas,
1/2 cup frozen corn
1 small white onion diced
1/2 teaspoon minced garlic
1/2 teaspoon poultry seasoning
1 tablespoon flour for thickening
1 to 1.5 cup water with 2 veg bullion cubes dissolved
S&P to taste
Biscuit topping:
2 cups Self Rising Flour
2 Tablespoons Sugar
1/2 teaspoon salt
1 cup +- non dairy milk
In cast iron skillet, simmer until tender all vegetables, (mine took about 10 minutes, but the larger the pieces the longer it will take. I like to brown the onions first then add the rest along with the cup of water with the bullion dissolved in it. When everything is good and tender add a tablespoon of flour dissolved in some water to thicken the sauce. Cook for just a few minutes until thickened then set it aside while you make the biscuit topping. Preheat the oven to 375 degrees. Stir the self rising flour in with the sugar salt, and about a cup of non dairy milk. Drop biscuit size pieces on the top and spread to connect as best you can. It's fine if it looks a bit "rustic" like mine. If you want a more perfect looking pie, you can always roll out the dough, then place on top. Bake for approx 25 minutes until golden brown. Let cool for a few minutes before serving. I hope you enjoy this delicious comfort food. This makes 4 large servings, approx 405 calories each.
*If you do not want to make your own biscuit topping, you can always take a little shortcut, and buy a couple tubes of premade biscuits, and layer them on top. It will still taste great, but just note the above calorie count is based on the homemade biscuit layer.
Ingredients:
1 large potato peeled and diced
1 large carrot peeled and diced
1 rib of celery, diced
1/2 cup frozen peas,
1/2 cup frozen corn
1 small white onion diced
1/2 teaspoon minced garlic
1/2 teaspoon poultry seasoning
1 tablespoon flour for thickening
1 to 1.5 cup water with 2 veg bullion cubes dissolved
S&P to taste
Biscuit topping:
2 cups Self Rising Flour
2 Tablespoons Sugar
1/2 teaspoon salt
1 cup +- non dairy milk
In cast iron skillet, simmer until tender all vegetables, (mine took about 10 minutes, but the larger the pieces the longer it will take. I like to brown the onions first then add the rest along with the cup of water with the bullion dissolved in it. When everything is good and tender add a tablespoon of flour dissolved in some water to thicken the sauce. Cook for just a few minutes until thickened then set it aside while you make the biscuit topping. Preheat the oven to 375 degrees. Stir the self rising flour in with the sugar salt, and about a cup of non dairy milk. Drop biscuit size pieces on the top and spread to connect as best you can. It's fine if it looks a bit "rustic" like mine. If you want a more perfect looking pie, you can always roll out the dough, then place on top. Bake for approx 25 minutes until golden brown. Let cool for a few minutes before serving. I hope you enjoy this delicious comfort food. This makes 4 large servings, approx 405 calories each.
*If you do not want to make your own biscuit topping, you can always take a little shortcut, and buy a couple tubes of premade biscuits, and layer them on top. It will still taste great, but just note the above calorie count is based on the homemade biscuit layer.