Top withbiscuits in an even layer, brush tops with egg wash. Stir with a wooden spoon until vegetables soften, about 5 minutes. Season with 1 tsp salt and 1/2 tsp pepper. Bake until biscuits are golden brown and filling is bubbling, about 20 to 25 minutes
Chicken PotPie, with a BiscuitCrust. I don't love it when it comes with too many peas, or a leathery, greasy pastry top, but if it has a quality pastry (which hasn't been allowed to get soggy), or better still, a biscuit topping, then it has got to be right up there with my favourite comfort foods
A PotPiewith a Dumpling topping. For the vegetables, I used a soup mix (because that is what I had in the freezer) which was great with carrots, potatoes, corn, green beans, tomatoes, onions, okra and celery
Microwave the sweet potato on high until it can be easily piercedwith a fork. So, I found this awesome recipe for a Vegetarian PotPie, I adapted it to be lightened up, and I made the Sweet PotatoBiscuits to go on top
So what I’m suggesting here is to find a different potpie filling (or use your favorite) and use this crust for a healthy, delicious potpie that won’t leave you feeling like…a giant grease ball, to be perfectly articulate
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
I made these flat biscuitswith them, I did not want any of it to go to waste. I should have returned to the kitchen with an easier choice than an Iron Chef recipe but this chicken potpie sounded so good, how could I resist