January 11 - 17, 2025 Meal Plan

Deconstructed pot pie, my favorite broccoli recipe, and a delicious soup that takes 15 minutes.

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Deconstructed Chicken Pot Pie with Cheddar Biscuits

Broiled Salmon and Broccoli with Toasted Pecans and Dates

Sausage and White Bean Soup

Garlic Butter Chicken with Broccoli and Orzo

Orange Shrimp with Green Beans

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Deconstructed Chicken Pot Pie with Cheddar Biscuits

Serves 2

There was always a store bought pot pie in my mom’s freezer, just in case someone needed a meal in a hurry, but I don’t think I ever ate one until I was an adult. When I finally did I was disappointed by how unappetizing the mushy mess was once you broke through the top crust. But I enjoyed the hearty warming meal so decided to use the idea of drop biscuits to fix the mushy bottom issue and to be able to have the pot pie experience without all the fuss of actually making a pot pie.

This recipe calls for peas. There are very few foods I dislike. Peas are one of them. I’ve hated them my entire life, except when they were in a bowl of Campbell’s vegetable beef soup because then they had no flavor. In my 30s I decided I needed to get over my hatred of peas so I made them as a side with dinner and ate a healthy serving. A few hours later I had food poisoning and was revisited by the peas. I’m not saying the peas were at fault, I’m just saying that I tried and the universe doesn’t want me to like peas so while this recipe calls for them, so it’s closer to a traditional pot pie, if you hate them just leave them out. You can replace them with corn or green beans or nothing at all.

Ingredients

2 carrots, diced

2 celery ribs, thinly sliced

14-16 oz chicken breast, diced

2 tbsp butter

1 small onion, diced

2 tbsp flour

¾ cup milk

1 ½ cups stock (chicken or vegetable)

½ cup frozen green peas

Cooking oil

Drop Biscuits

2 tbsp butter

⅔ cup milk

1 tsp apple cider vinegar or white wine vinegar

2 oz shredded cheddar cheese

¼ tsp salt

1 cup flour

Directions

1. Pre-heat oven to 425º.

2. Heat 1 tbsp oil in a medium oven-safe skillet. Add the diced chicken, carrots, and celery. Season generously with salt and pepper. Cook, stirring occasionally, until chicken is just cooked through and vegetables are beginning to soften, 5-6 minutes. Transfer to a bowl or plate until step 7.

3. Return skillet to heat. Add 2 tbsp butter. Once melted, add onions and cook until soft, 5 minutes.

4. Stir in 2 tbsp flour. Cook for 1 minute.

5. Add milk and stock. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper.

6. While sauce simmers, melt 2 tbsp of butter in a medium bowl (in the microwave or in a saucepan then transfer to the bowl). Add vinegar, milk, salt, and cheese to the bowl with the butter. Add the flour and mix until just combined with no visible dry flour.

7. Return the chicken and vegetables to the skillet with the sauce. Stir in the peas.

8. Use a large spoon to drop 6-8 spoonfuls of dough on top of the sauce in the skillet. Leave some space between each dough drop so the biscuit edges get crispy. The biscuits won’t cover the entire surface.

9. Transfer the skillet to the oven. Bake 18-20 minutes until the biscuits are cooked through and have slightly browned edges.

10. Serve by ladling the sauce and biscuits into bowls.

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