Tuesday, March 2, 2010

How to Save a Life (Pasty Pies?)

Cooking for one is lame. Cooking for two is better. I made chicken pot pie to share for dinner on Monday and of course, there was left over bits. I always cut up too many potatoes and have too much gravy. So, I found something to do with it.

I was inspired by a recipe that I found on a blog called "The Other Side of Fifty." I dislike tuna a lot, but I liked the idea of biscuits and pie. I had bought some frozen biscuits the last time I was home because I was planning on making beef stew. I took out four biscuits the night before I was going to make my dinner. They thawed over night and when I got home from school that day, I rolled them out so they were about 6 inches across. I plopped the pot pie insides on one of the circles and then put the other rolled out biscuit on top. Then the edges got pinched and pushed down with a fork to make them look pretty. They baked for about 20 minutes at 325. Mom convinced me that it would be a better idea to pour gravy on top rather than mix it in so I did that and it was DELICIOUS! I want to make pot pie like this every time. The crust was buttery and delicious, the insides were nice and warm and the gravy was gravy-y as all gravy should be. I'm not one to turn down anything that has biscuits and gravy in the ingredients.

I've got enough for one more, and along with all the other leftovers I have plus going out to dinner when Alice is here tomorrow (!!!!!!!!!!!!) and then dinner with Terry this weekend, I am set on not cooking for a while. That's kind of against what I was planning on during my Spring Break, but I'm okay with it for now.

Pasty Pies (Like a pasty, but with pot pie filling)
Depending on how many you want to make, change the amounts. Here it is for about one.
1 smallish potato, peeled, cubed and boiled
2 chicken tenders, cooked and cubed (we don't buy breasts, but the tenders are a good size)
some frozen peas and corn or any other veggie you want
2 frozen biscuits for each pie, thawed

Preheat oven to 325.
Lightly grease a cookie sheet and place a rolled out biscuit on it. The biscuit should be about 6 inches across.

Pile on the insides (chicken, veggies, potatoes, etc) and cover with the other rolled out biscuit. Crimp the corners with your fingers or a fork. Poke a few hole for steam to escape and put in the oven for about 20 minutes. I'd follow the cooking directions of the biscuits since most everything else has already been cooked. The biscuits should be golden when they come out of the oven. Pour some gravy over it and enjoy!

Gravy (this will make a big batch that you can freeze for later use)
2 cups chicken stock
2/3 cup milk
1/3 cup flour
1/3 cup diced onion
1/3 cup butter

Melt the butter and stir in the flour and onion. Wait until it gets bubbly and smooth is. Take off the heat and add the milk and chicken stock. Return to the heat, stirring constantly until it thickens. It'll just take a couple of minutes.

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