3 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)
1 Large Potato – Peeled, ¼ inch dice
½ Cup Crimini Mushrooms – diced
1 Small/Medium Onion – ½ inch dice
2 Garlic Cloves – crushed
2 Celery Stalks – ¼ inch dice
½ Cup Green Beans – ¼ inch cut
½ Cup Carrots – ¼ inch dice
1 Cup Frozen Peas
1 Cup Frozen Corn
2 tbsp Parsley – finely chopped (stems and leaves)
2 Cups Roasted Chicken – chopped or shredded (make your own or store rotisserie)
4 tbsp Flour
5 Cups Chicken Stock - hot
1 Cup Water - hot
1 tsp Salt
½ tsp Pepper
1 Tube Large Biscuits
¼ Cup Shredded Cheddar Cheese
1 tsp Chives – fine chop
In a pot over med/high heat add butter and EVOO until melted. Add potato and cook 5 minutes, stirring occasionally. Add in onion and mushrooms and cook 5 minutes. Reduce to medium heat and add garlic, carrots, green beans, celery and chicken and cook 5 minutes. Add in flour, stir to coat and cook about 2-3 minutes. Add Salt, Pepper, chicken stock and water. Cook about 5 minutes stirring occasionally to thicken.
Once thick add in peas, carrots and parsley. Adjust seasonings accordingly.
Open your tube of biscuits and roll them out to the size of the mug or container you’re going to serve your individual portions in. Top with the cheddar cheese and chives. Pat down a bit to make sure they are stuck in the biscuit dough. Bake according to the biscuit’s instructions.
Ladle the filling into a mug or whatever you’re going to serve in, place the warm biscuit on top and enjoy.
* It’s a Chicken “Mock” Pie because you’re not making a bottom crust for the pot pie.