Chicken Pot Pie
I tried a little variety this time and used flaky biscuits from a can as the crust. not bad but got too thick in places. Now I'll know better for next time!
Rough approximation of a recipe:
For starters, I cheat. I buy a frozen deep dish crust from the grocery store. Cheaper ones are fine, but the name brand ones tend to be tastier. Usually I roll one on top too, but this time I tried some flaky biscuits from a can. Even though I halved the biscuits, it was still too thick. ]
For the filling:
I cooked some chicken. Season it however you want. Italian herbs, curry spices, teriyaki sauce - it's up to you. Once this is cooked through, set it aside too cool and cube into small pieces.
I bought a bag of diced hash browns that had onion and bell pepper already mixed in. I cooked these according to the instructions on the bag.
Once the potatoes were done, I added a small bag of frozen mixed veggies and cooked until it was all done, then set this all aside in a bowl for a moment.
I made a bit of a gravy for the base. Drippings from the pan, some butter, and wheat flour until it was the texture of peanut butter. Salt and pepper, then I cut it with water. I don't want it runny, but I want a nice amount to flavor all of the filling ingredients. Season again around this point. I added the last of some tofu sour cream that wasn't too bad, though I usually use milk/soy milk. Then pour all of the ingredients and stir well.
The crust, I pre-baked per instructions on the packaging. Fill the crusts with the above, then top with a thinner amount of biscuits or more pie crust. I put an egg wash so it'd get nice and brown, and some fresh basil for aroma. Once assembled, it took about 20 minutes for 4 large pot pies to brown until done.
You can of course include other meats or omit them all together. Fresh ingredients are tasty, but with the frozen ingredients that I used, I made 4 large pies for under $20. This is all adapted from instructions Mom gave me once :)