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Topic: Pot Pie Thingy  (Read 817 times)
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QueenHobo
« on: March 20, 2017 12:35:20 AM »

I decided to get creative with dinner one night. I came up with this tasty dish. Unfortunately, I didn't measure the spices as I put them into the dish, but I did write them down. I hope that it comes out as delicious as mine if you attempt this!



Pot Pie Thingy

Ingredients
2 round 9 cake pans
4 boneless, skinless chicken breasts, thawed and diced
2 Tbsp unsalted butter
1 Tbsp olive oil
Italian dressing
2 cans of Pillsbury biscuits
2-3 Potatoes, diced
2 cups sliced carrots
2 cups peas
Season to taste:
   Seasoning salt
   Garlic powder
   Onion powder
   Pepper
   Oregano
   Ginger
   Italian seasoning
   Paprika
   Creole seasoning (like Tony Chacheres)

First, preheat your over to the temperature listed on the biscuit can. Then start by heating a large skillet. Melt the butter, toss in the diced chicken. Now you need to add your seasonings listed under the to taste. Add as much or as little spice as you prefer.

Once chicken is fully cooked, add in your veggies. Then you will add in the olive oil and Italian dressing. You will need enough dressing to cover the bottom of the pan, but dont add too much. Turn down the heat, cover with a lid, and let simmer for 10 minutes.

While chicken is simmering, open the two cans of biscuits. Roll them out so they are fairly flat. Spray your cake pans with cooking spray, then line the bottom and sides with 4 biscuits in each pan. The dough should slightly hang over the edge of the pan. Once you have the dough in the bottom of the pans, you will spoon in your chicken and veggie mixture. Be sure the potatoes and carrots are soft. If they arent, simmer longer. If you need to add more olive oil or Italian dressing, be sure to not add too much. If you like it overloaded with filling, be sure to fill the pan as full as you can without it spilling out. If you prefer it lighter on filling, only fill it full.

Place 4 more biscuits evenly around the top of the mixture. Gently fold the edges up to close the pot pie so that your mixture doesnt spill out. Cut several vent holes in the top of the pie so that it doesnt explode. Place on a cookie sheet and cook on the center rack for the amount of time listed on the biscuits, or until biscuits are golden brown. Remove from oven and let cool for five minutes. Slice and serve.





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lindyv321
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« Reply #1 on: March 22, 2017 01:00:13 PM »

Oh wow this looks really good! Thank you for sharing!
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JoyfulClover
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« Reply #2 on: March 22, 2017 05:52:47 PM »

I'm a veggie, but think this could easily be modified. People don't use peas enough. Nom nom nom!

And let's all be honest, your biscuit lid is RIDICULOUS.
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molly.heinz
« Reply #3 on: March 23, 2017 06:02:05 AM »

Thanks for the recipe, but i used different spices and I don't like frying vegetables so I decided to cook them using a multicooker like this one, the results were pretty tasty I only recommend one thing – serve the biscuits with the pot pie filling as they are ready to be served. There’s nothing worse than soggy biscuits Tongue Wink

« Last Edit: March 25, 2017 02:43:27 AM by molly.heinz » THIS ROCKS   Logged
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