1lb of frozen mixed vegetables
1lb of lean white meat diced
1/2 a onion chopped
1 scallion chopped
1 can of Pillsbury Grands Biscuits
1 cup of half and half (or whole milk)
1 bay leaf
1 clove of garlic minced (or garlic powder)
1/2 tsp of thyme
1 tsp of red chili flakes (or to taste)
3 Tbs of butter/margarine
3 Tbs of flour
Salt and plenty of pepper
and saute with plenty of pepper and some salt for a few minutes. Then add your onions, garlic and scallions. Saute for another few minutes. Next add your bay leaf, thyme, red chili flakes and saute for a few more minutes.
Next add your flour and butter. Allow the flour to cook with the other ingredients for a few minutes. Finally add your frozen vegetables and half and half. Cook for a few minutes until the gravy thickens. Taste for seasoning and remove bay leaf.
Then secure it around the edges. Then make sure you make some venting holes on the top of the pot pie so the steam can be released.
Brush some half and half or milk or beaten egg on the top of the biscuit dough so it gives it and nice gloss after it bakes. Bake until crust is golden brown.
I made only 4 individual pot pies. I did bake off the rest of the biscuits to use for additional dunking. Enjoy.
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