Here's a good fall recipe, and it is not too hard to make if you have 1/2 pound leftover chicken and use frozen vegetables. The original recipe came from a Weight Watchers cookbook and used a small tube of (five) biscuits, each split in half, on top, which made it really easy, but they have soy oil. If you can eat soy oil--I can't--go ahead and use them, but use the cooking temperature and time on the biscuit tube.
This is a real favorite of my kids.
Chicken Pie with Biscuit Top
Serves 5 in our family
4 teaspoons butter
3 tablespoons all-purpose flour
1/2 teaspoon mixed herbs, such as Italian blend or Herbes de Provence
1 1/2 cups milk (skimmed milk works fine)
4 ounces shredded cheddar cheese (or whatever kind you like)
8 ounces cooked chicken, cut in 1/2" cubes
1 teaspoon chicken bouillon granules, or a crumbled chicken bouillon cube (read label to avoid soy)
1 tsp grainy mustard (optional)
1 cup thinly sliced carrots (* see note)
1 cup sliced mushrooms (* see note)
1 cup green beans (* see note)
1/4 teaspoon ground pepper
For biscuit top:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
1 1/4 cups milk
1. * First, steam or parboil the vegetables until they are tender-crisp. Put aside. (Skip this step if using frozen vegetables.)
2. Melt the butter in a 3-quart saucepan or large skillet. Add the flour, mustard, and herbs. Cook for a couple of minutes, then add the milk, a little at a time, stirring to blend. Let the sauce simmer until it has thickened, maybe 3 minutes. Add the cheese and stir while it melts. Add the chicken, bouillon and optional mustard, stir, then add the vegetables.
3. Put into a lightly oiled casserole.
4. For the biscuit top: mix dry ingredients in a large bowl. Work in butter with tips of fingers, two knives, or a pastry blender. Add the milk gradually, mixing with a fork until you have a soft dough.
5. Drop the biscuit mixture over the top of the casserole in heaping tablespoons, then smooth slightly to cover the entire surface.
6. Bake at 450F for 12-15 minutes.
*Note: you can substitute 3 cups of frozen mixed vegetables for the carrots, mushrooms, and beans. Or use a drained 8-oz can of sliced mushrooms and 2 cups of frozen vegetables. You don't have to pre-cook the frozen or canned vegetables.
[photo to be added]