Chicken pot pie!

My lazy chicken pot pie recipe...

Stuff you need:

Chicken. Boneless. About 1 lb.

Chicken bouillon or base

1 onion, fine hand dice (do not use a food processor)

4 ribs of celery, fine hand dice

5 carrots, fine hand dice

1cup frozen tiny green peas

White wine

Garlic powder, dried thyme, white pepper to taste 

1/2 stick butter

Flour 

Canned biscuits

Egg, whisked together

Oven preheating at 400°F

*for my vegetarian pals: you can sub butternut squash, sweet potato , mushrooms in any combination that makes you happy instead of chicken - just make sure you have about 2 cups of flavorful veggie stock.

In a large heavy bottomed pot, melt your butter. Add the diced veggies (if you are taking the meatless route, just do the fine diced carrot, celery, onion for now). Sautée until soft, then add flour so that you have a pasty roux-like thing going on. Add about a cup of white wine, and fully incorporate over low heat.

While this is going on, cube the chicken and poach in the bouillon OR roast the veggies you will be using to substitute. while roasting veg, warm up your veg stock to add to mirepoix mix.

Slowly, gradually strain the bouillon into roux, mixing constantly. Fold in chicken and simmer until chicken is fork tender and the liquid has reduced a bit. Taste it and add white pepper, garlic powder, thyme to taste. Make sure it's not too runny. Stir in frozen peas when consistency is where you want it. You want a creamy golden color to your concoction. 

With one of those oversize muffin tins (6 per tin), spray with Pam. Bust open biscuits and roll out biscuits to fake pie crusts. 

Bottom should be rolled out a little larger than top. Brush egg wash on edges. Ladle in filling. Cover, crimp with fork tines and brush whole cover with egg wash.

The biscuits I used came 8 to a can, so I baked 4 mini pies at a time. 

Bake for 15 minutes at 400°F.

Let cool before removing from pan, and baking the next round.

You can probably get 16 pies from this base - freeze it and save for another day, OR make all 16 pies and freeze all made for later. I'm low on freezer space, so it's easier to make them again later.

They are super rustic, total carb overload, but goodness gracious, they make me so happy and it just feels like the leaves should take their cue to change as soon as you start eating them.

If you give the recipe a whirl, let me know how it turns out! Here is my finished product: