Ever since I was a kid, pot pies have graced our dinner table. In the early 80s, they came piping hot out of the oven dressed in silver – doughy bowls wrapped in aluminum tins filled with turkey, carrots, peas and possibly a cube of potato or two swimming in milky gravy and topped with a crusty cap. They were delicious. Especially if we got to eat on our collapsible dinner trays (again aluminum) in front of the TV – probably watching “Gilligan’s Island”. I still remember the twang of the trays when they popped into the legs. I think I need to get us some vintage TV trays…hmmm.
Pot pies now mean something different to me. They are refuge for leftovers. The other night we had roast chicken and saute yellow squash and green beans. We had leftover bacon from breakfast and I had some premade biscuits in the fridge as well. So, the next night when I was looking for something to cook, a family pot pie seemed to be the quickest and most comforting option – sans TV and TV trays unfortunately.
Although, it doesn’t have that uniform cap that we’ve come to associate with pot pies, nor the doughy bowl, this recipe captures all the comfort of TV trays and aluminum trays designed for single serving noshing.
Biscuit Topped Pot Pie
- 1/4 cup Leftover poultry, shredded into 1/2″ pieces
- 1/2 cup Leftover sauted veggies (squashes, beans, roots, etc)
- 2 large carrots, sliced
- 2 stalks of celery, sliced
- 1 large leek, onion or shallot, sliced or diced
- 4 slices of precooked bacon, sausage or other cured/seasoned pork (leftover from breakfast)
- 2 cloves garlic, minced
- 1 wine glass of milk
- 1 wine glass of white wine
- 1 TBS flour
- 1 tsp thyme
- 3 TBS butter
- 1 TBS olive oil
- Salt and Pepper
Preheat the oven per the biscuit package instructions.
Saute allium (onion, leek, etc), celery, carrots and garlic in melted butter and olive oil until fragrant over med-low heat. Add thyme and a pinch of salt. Add wine and cook down until nearly evaporated. Add flour and cook for 1 minute. Add milk and whisk until smooth. Add leftover meats and veggies and saute over med-low heat for 5 mins. Letting the flavors mingle. (If you didn’t have leftover meats and veggies, add them raw to the mixture now and add 1 more wine glass of water. Cook covered for 20 mins).
Pour the mixture into a pie pan.
Pop the biscuit can.
Place the biscuits on the top of the mixture. Pop into the oven and bake per the biscuit package instructions. But keep an eye on it. Don’t let those biscuits burn!
Let it rest for a couple minutes before diving into it. The sauce will thicken a bit and it’ll all cool down so you can properly enjoy it.
Happy comfort food and a little bit of indulgent TV watching.