We're into October, and the weather is starting to cool down just a bit more here... if you call 85 F cooler than 90 F, anyway. But it's the spirit that counts, right?
Some time way back I tried a recipe for Chicken Pot Pie, and it turned out really well. I was thinking about that recently and wondered if there was any way to make it differently. That's when I stumbled across this recipe for them. Okay, I actually stumbled across a LOT of recipes for making miniature pot pies. Why this size? Well, I'm trying to be good and follow my doctor's orders to watch what I eat and try to lose some weight, and a big part of managing that is portion control. When you build a dish around the idea of single servings, it really helps put your mind in the right focus.
This dish was like most of the others, but what appealed to me was that is uses a "crust" made of biscuits instead of a pie crust or puff pastry. Biscuits? Well, most folks who grew up in the South would be familiar with biscuits being served with lots of meals, and sometimes incorporated into the main dish itself. Plus, it adds just a little more substance than a thin puff pastry, which helps make the small portion size just a little more filling.
I did find a couple of small issues with following the recipe as published, the most important being the filling could have used a bit more liquid. I've made an adjustment in the recipe that should help.
Adapted from Kroger
A "southern" variation of the traditional pot pie, served in individual portions and topped with biscuits instead of pie or puff pastry.
Adapted from Kroger
Preheat oven to 375 F.
In a large skillet over medium heat, melt the butter. Add carrots, potatoes, onion, celery, and garlic. Saute until softened, about 5 minutes.
Add flour and stir until the mixture thickens, about 1-2 minutes. Add chicken broth, bullion, and heavy cream. Stir until well blended. Increase heat to bring mixture to a boil, then reduce to a simmer.
Add chicken, peas, pepper, and thyme, and mix thoroughly. Fill 8 ramekins or similar oven-safe bowls/mugs evenly with the mixture. Top each ramekin with a biscuit and place on a baking sheet. Beat together the egg and water to make an egg wash, then brush on top of each biscuit.
Bake for 15-20 minutes or until the tops of the biscuits are golden brown. Remove from oven and let rest 5 minutes before serving.
Servings 8
Serving Size 1 ramekin (approx 8 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.