When the winter winds blow and bite, it’s time for a warm, stick-to-your-ribs dinner. I love stews, pot roasts, and all kinds of meals like that during cold winter days. Today’s Foodie Friday recipe is a variation on a pot pie. Filling is basically the same but instead of pie crusts, the recipe is easier by just topping the filling with biscuits. I’m all in favor of making life easier and still having a tasty supper. I hope you enjoy the recipe below! P.S. If you haven’t already picked up your copies of DANGER IN DADE and the other books in the South Beach Security series, you can snag them at https://amzn.to/3PoCWdv.
Ingredients
1 tube refrigerated buttermilk biscuits
1 can Cream of Chicken Soup
1/2 cup half-n-half or milk (whichever you have handy)
1 1/2 cups frozen peas and carrots
1/4 cup minced celery
1/2 cup minced onion or leek (whichever you have handy)
2 tbsp butter
3 cups shredded chicken meat (your local store rotisserie chicken is perfect for this)
Directions
Preheat the oven to 375 degrees.
In a large bowl, microwave the peas and carrots for about three minutes.
In a cast iron skillet or other ovenproof skillet, add the 2 tablespoons of butter and saute the onion/leek and celery until just soft. Add the chicken, cream of chicken soup, and half-n-half/milk.
Mix everything well.
Top this mixture with the biscuits and bake in the oven for 20-25 minutes or until the
Remove from oven and cool a bit. The inside filling will be very hot, but that’s just what you need on a cold winter day.
