A few weeks ago, I was at the frozen food section of the supermarket when I saw those $1 boxes of Swanson’s pot pies – these were the ones that fed me during my college years in my first apartment, during the times when I would pull all-nighters either studying for a test, writing a paper, or finishing my latest musical work – and I started craving these pies. Now I know that those frozen pies are soooo bad for you – loaded with fat, sodium and preservatives – but regardless, those memories set off an emotional need to eat pot pie. And boy, did I want it…bad!
So I began my research to find out what would be the easiest way to create a pot pie without going over the macros – the hardest part about pies (in general) is the fact that a traditional crust is mainly flour and butter (which will just shoot my fat macro percentage off the roof). As I continued my research, I realized that I could use biscuit dough as a pie crust, and the Biscuit Pot Pies were born!
I know that I should’ve made my biscuit dough from scratch, because it would be much healthier and wouldn’t have much sodium…but, knowing that it would take a long time to make the dough, and the consolation that I was making the filling from scratch made me rationalize my decision to purchase it. And even though I used pre-made dough and the sodium is still slightly high, the results still turned out pretty spectacular – I recently gave a friend of mine one of these babies to taste test, and he didn’t say a single word while eating (and cleaned out the whole plate!). Not bad for my first try…
So if you’re craving a pot pie, take this recipe for a spin – you won’t regret it!
(makes 12 pies)
12-pack pre-made frozen biscuit dough (Pillsbury brand-recommended) (1 1/2 containers)
2 lbs. raw chicken breast, cubed
1/2 cup celery, diced
1 cup carrots, diced
1/2 medium yellow onion
1/2 cup frozen peas, thawed and drained
1 can 2% evaporated milk
1/4 cup cornstarch
1 tsp. crushed garlic
1 tsp. no-salt chicken bouillon
1/2 cup water
1/2 tbsp. canola oil
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
- Preheat oven to 375 degrees F.
- In a medium-sized dutch oven or pot under medium heat, add canola oil, carrots, celery and onions and saute for 2-3 minutes, or vegetables have slightly softened and onions are translucent. Then, add garlic and saute for 30 seconds or until garlic is fragrant.
- Add chicken, thyme, 1/2 of salt, 1/4 of pepper and saute until chicken is fully cooked.
- Add evaporated milk, remaining salt, remaining pepper, and chicken bouillon and mix until well-combined. Let this simmer for 5-10 minutes.
- Mix water and cornstarch to make a slurry, then add to the pot. Stir until mixture is well-combined in the stew, and let simmer for 5-10 minutes until mixture has thickened.
- To roll out crusts – separate the dough into 12 individual biscuit pieces. Place each biscuit between 2 pieces of wax paper (or place in a Ziploc bag), roll out each piece to about 8-9 inches in diameter.
- To assemble each pie:
- Place each rolled-out biscuit in each cup of a medium-sized muffin pan.
- Spoon approximately 1/2 cup of the filling mixture in each cup
- Seal the top crust by pleating the edges to the center and then flattening out the top with a fork
- Poke a few holes on the top of each crust for the air to escape during cooking
- Place the muffin tins in the center rack of the oven and bake for 20-25 minutes, or until golden brown.
- Cook for at least 30 minutes before serving.