When I first got married I made chicken pot pies often. I think I found a recipe in Better Homes and Gardens (that was before you searched the internet for recipes), it was easy, filling and I felt FANCY!! Perhaps it's because pot pies were a mystery to me. Don't ask... I know, veggies with a crust, but still it seemed mysterious. Maybe because as a child the only pot pie I ever ate came in a TV dinner, with a side of cinnamon apples. Take a moment to look at a pic. You'll know why I now make my own.
Last night I wanted something satisfying and hearty, so I chose to make this vegetable pot pie.
Back in the day we were eat-anything-a-vores. Now we are a mixed bunch of six appetites - pescatarian, vegetarian, no red meat, no pork, poultry only. Usually my husband (mr. poultry only - 95% of the time) never says anything about what I cook. If I decide not to make meat he goes with it. Last night he requested chicken in his pot pie. This is one of those easy recipes that will satisfy all members of the family and not leave you in the kitchen all night. Just add chopped chicken to some of the ramekins. Easy enough.
Simple Savory Sage Pot Pie
1 Tablespoon Olive Oil
1 Medium Yellow Onion - Chopped
1 Large Carrot - Sliced
3 Stalks of Celery - Sliced
1 1/2 Teaspoon Fresh Sage
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 15.8Oz Can Great Northern Beans
1 Cup Frozen Green Peas
1 Cup Vegetable Broth
1 Tablespoon White Flour
1 Packet Pillsbury Buttermilk Biscuit (you can use any biscuit)
1. Preheat oven to 350 degrees (or to temperature required on biscuit instructions.
2. Heat olive oil over medium heat in medium sized pan.
3. Add onions, celery, carrots, sage, salt and pepper.
4. Cook ingredients on medium low heat for 5 - 7 minutes. Carrots should be tender.
5. Add beans, green peas, and vegetable broth. Bring to boil.
6. As soon as you see a boil, slowly add the flour. I added about 1/4th, stirred, 1/4th, stirred and so on. This will help eliminate lumps.
7. Simmer on low for 3 - 5 additional minutes.
8. Add your mixture to ramekins (I used 8 8 oz ramekins).
9. Cover each ramekin with a biscuit.
10. Bake according to biscuit directions.