There are also few foods as fattening as chicken pot pie.
So when I'm craving a creamy no-good-for-me soup with a buttery no-good-for-me pastry, I respond accordingly. With vegetables.
Here's an easy meal that you can throw in the crock pot in five minutes before you head to work. The biscuits take a wee bit longer, but they are worth every second.
Crock Pot Pot Pie Soup
serves 4 hungry hippos
- 4 large frozen chicken breasts (or 8 tenders)
- 1 cup diced white onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups sliced mushrooms
- 1 cup frozen peas
- 1 can of cream of mushroom soup (I use TJ's brand)
- 1 cup of non fat milk
- 2 cups chicken broth
- 2 tsp thyme
- 2 tsp celery seed
- 2 tsp poultry seasoning
- 2 tsp marjoram
- 2 tsp onion powder
- S & P to taste
- Put all "Now" ingredients in the crock pot on Low
- Cook for 8 hours (or high for 4 hours)
- Season with S & P to taste
- Serve with Tabasco
- Yeah. It's that easy.
Now we need to talk about these biscuits.
Again, another shortcut.
Make the biscuits according to the box instructions, but instead of using vegetable or canola oil, use extra virgin olive oil. This gives the biscuits a richer flavor than boring baking oil.
You can always mix the dough and make drop biscuits, but I chose to knead, roll, and cut the dough for portion control purposes.
Just turn the dough out on a floured surface...
Knead five to six times. Too much kneading makes for too dense of biscuits.
Roll out to 1/2" thin, and use a cookie cutter or cup to press out biscuits. I used a plastic cup.
Bake according to box instructions.
This biscuit looks like it's frowning. I MIGHT have dropped my camera on to the biscuit before it went into the oven. A little EVOO is good for the camera, right?