It’s National Great American Pot Pie Day. This quick pot pie can be made with food you keep in your pantry. It can be prepared even faster if you have refrigerator biscuits on hand.
The filling may look thick when it’s mixed together but don’t be tempted to add more milk. It needs to be that thick so that when it bakes, it’s not runny.
CHICKEN POT PIE (Pantry Cooking: Unlocking Your Pantry’s Potential, page 63)
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup milk
1 can (10 ounces) chicken, drained and cut in chunks
2 cans (15 ounces each) mixed vegetables with potatoes, drained
1 recipe of sour milk biscuits
Mix soup and milk. Add chicken and vegetables. Pour into a greased shallow 2-quart baking dish. Cut biscuits; arrange over the chicken mixture. Bake at 400o for 25 to 30 minutes.
SOUR MILK BISCUITS (Pantry Cooking: Unlocking Your Pantry’s Potential, page 109)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup soured milk*
Stir together flour, baking powder, and salt. Cut in shortening until it is like coarse crumbs. Add milk and stir quickly. Turn onto a lightly floured surface and knead briefly. Pat or roll dough 1/2-inch thick. Cut biscuits. Place on a lightly greased baking sheet. Bake at 450o for 12 minutes.
*3/4 tablespoon white vinegar or lemon juice + milk to equal 3/4 cup (let stand 5 minutes)
