It’s that time, when the mornings and evenings get cooler, when we can’t figure out whether to wear a bulky sweater or a light jacket, when pumpkins are everywhere and people are happy because it’s early fall. Lucky me, I wake up for my day job before the sun comes up, which means I’m constantly debating whether or not I should be wearing a wool coat to work; only to realize that when I leave around 3:30pm that it’s a lovely 75 degrees and I’m overdressed for the heat.
It wasn’t until just a few days ago that I wore my black leather riding boots to work. It was 48 degrees that morning and I had a feeling despite the cold temperatures, my office would be chilly as well… I was right. Lucky for me, I keep a cozy blanket at my desk.
Cold weather goes hand in hand with warm, cozy foods, like soups and stews and … chicken pot pie.
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Chicken Pot Pie Topped with Biscuits
- 1 can [8 count] Reduced Fat Pillsbury Grand Biscuits
- 1 tablespoon Vegetable Oil
- 1 tablespoon Unsalted Butter
- 1/4 cup Reduced Fat Whipping Cream
- 1 small Onion, chopped
- 1/4 cup All-Purpose Flour
- 1 can Fat Free Cream of Chicken Soup
- 2 cups Low Sodium Chicken Stock
- 1/2 cup Fat Free Shredded Cheddar Cheese
- 1 cup frozen Hashed Browned Potatoes [keep them frozen]
- 1 bag Frozen Vegetables
- 1 can Mushrooms, chopped
- 2 Celery Stalks, chopped
- 1 tablespoon fresh Sage, chopped
- Salt, to taste
- Preheat oven to 400 F
- In a large skillet, heat the vegetable oil and sauté the onions until translucent
- Add the hashed browns and sauté for 5-7 minutes, then remove from the skillet and set aside
- In a medium pot, melt the unsalted butter and slowly whisk in the flour until it becomes clumpy
- Add the cream of mushroom soup, whipping cream and chicken stock, stirring well and bring to a boil [if the mixture is too runny, add more flour]
- In the meantime, mix together the frozen vegetables, mushrooms, celery, sage and salt in a large bowl
- Pour the vegetable mix into the skillet and heat until the celery is soft, about 5 minutes
- Mix in the onions and hash browns and then add the cheddar cheese
- Once the creamy mixture is boiled, pour it over the heated vegetables and mix until coated
- If using an oven-safe skillet place the skillet in the oven and bake for 18 minutes, if not, then transfer the mixture to a large baking dish and bake
- Remove the skillet from the oven and top with the biscuits and bake for an additional 10 minutes, until the biscuits are browned
- Serve warm