Quicken Pot Pie

Quicken Pot Pie is a quick and easy dish, best described as "gentle." It is the dish that you make when the day is cold and your heart is dreary. It is the dish you make when you know you have leftover chicken, ingredients on borrowed time, and you just cannot handle another microwave meal or else facing the dreaded fridge cleaning. Not to worry, hungry reader. With about a half hour's worth of work, this recipe can lighten your mood, fill the pit in your stomach, and make room in your fridge. I would say that's pretty quick.

Ingredients:

• 3 tablespoons butter
• 1/3 cup chopped onions
• 1-3 chopped celery stalks
• 1 teaspoon minced garlic
• 3 tablespoons all-purpose flour
• 1.5 cups chicken stock
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup heavy cream
• 2 cups cooked, shredded chicken
• 12 ounces frozen vegetables (peas, carrots, and corn blend)
• 1 container Pillsbury Grands biscuits (flaky or Southern style)

Yield: 1 pie, or multiple small pies

Procedure:

1. Preheat your oven to 350 F.
2. Melt the butter in a saucepan.
3. Sauté the onions and celery in the butter for 5 minutes, or until they are translucent.
4. Add the garlic and sauté it for another minute.
5. Stir in the flour for 2 minutes.
6. Add the chicken stock, Italian seasoning, onion powder, and garlic powder. Let it simmer for 5 minutes.
7. Stir in the heavy cream. Add salt and pepper to taste. Cook it until the mixture thickens.
8. Turn off the heat and add in the chicken and frozen vegetables.
9. Pour this filling into a 9-inch pie dish or single-serving ramekins.
10. Stack and roll the biscuits into flat rounds and stretch them all over the pie dish (or 2-3 over each ramekin.) Press the edges in with a fork and cut a hole in the center.
11. Bake the pie(s) for 15 minutes.
12. Serve the hot pie(s).
13. Enjoy!