So how about all this ProtectIP / SOPA hubbub going around? I personally don’t know much of the details, but what I do know, I don’t like. The internet is a place for freedom of speech, sharing ideas with other people, creating something that was most likely inspired by someone else’s idea. In my mind, that is not piracy. That’s evolution. Being able to take one idea and make it your own. I immediately thought of Pinterest and how fast that would go down. And just the fact that I haven’t been able to use Wikipedia all day today! Oh man. I don’t like it one bit! The idea of having a “big brother” censoring what I’m able to do and say on the internet, my blog specifically, is really quite ridiculous.
Anyway, all that aside.
Do any of you have a meal that your kids ask for just about every other day? Maybe it’s pizza. Could be blue box Mac n Cheese. Maybe Chicken Nuggets. Those are the normal things that kids ask for, right? What 5 year old asks for Chicken Pot Pie on a regular basis?! Oh yeah… mine does. He loves this stuff! Chicken pot pie isn’t exactly the quickest weeknight dinner. I’m definitely not a fan of buying a pre-made refrigerated pie crust either. Especially because making a crust is easier – But really, eating a lard-filled double crust for dinner just doesn’t suit my tastes. I save that for dessert. What does suit my taste is these biscuits I have topping this creamy veggie-filled pot pie! In the past, I’ve made pot pies with the classic double crust, just a top crust, refrigerated biscuits, and now this biscuit crumble. The crumble is by far my favorite!
Dinners like these are the reason I am forever grateful for Zumba and my running routine. It’s not too bad for you, but it’s definitely not something I’d get in the habit of eating every night. But it’s another one of those comfort foods that is perfect for a cold and rainy or snowy night.
Crumbly Homestyle Chik’n Pot Pie
adapted from tablespoon
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
6 Tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
1 bag Quorn Chik’n cubes (of course, you could use a pound of rotisserie chicken meat or diced chicken breast, cooked)
3 cups, reduced sodium vegetable broth
1 1/2 cups onion, chopped
1 cup frozen hash brown potatoes
1 bag Green Giant Broccoli, Cauliflower, Carrots, & Cheese Sauce Valley Fresh Steamers
2/3 cups frozen peas
1 1/2 cups skim milk
2/3 cups all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne, Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper or a silicone baking mat. Bake the crumble topping until fragrant and starting to brown, about minutes, tossing biscuit pieces halfway through. Set aside, and lower oven to 350 degrees.
In a large saute pan, cook onions until translucent. Add the chicken broth and bring to a boil.
While broth is heating, places potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
Microwave Valley Fresh Steamers according to package directions.
Add the soy chik’n (or cooked and diced chicken), peas & potatoes, and Steamers to the broth.
Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined. Stir the milk & flour mixture into the broth, chik’n, and vegetables. Add thyme, rosemary, salt, and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chik’n and vegetable mixture. Top with the biscuit crumble and bake for 18-20 minutes until biscuits are lightly golden.