Just one of those things

If you were to ask Thatboy what his favorite dish I make is, he'd have a hard time picking just one. But there are definitely a few that stand out. One of his often requested dishes is my turkey pot pie - and there is NOTHING special about this dish. I use a prebaked pie crust, cream of crap soup, frozen veggies. And yet he raves about this dish. I wanted to see if another version that was a smidge more special would meet his approval. I kept with the premade pastry and the frozen veggies, but added some real honest to goodness veggies too. AND I skipped that cream of crap stuff and just milk and flour. Baby steps, my friends, baby steps.

I ended up using chicken in this because we didn't have any turkey breasts lying around my freezer.

The verdict? Passable, but not as good as "the real thing" (funny since there's nothing real about the real thing other than the turkey).

Biscuit Chicken Pot Pie

• 1/2 cup chopped onion
• 8 oz pkg mushrooms, sliced
• 2 Tbsp olive oil
• 1/3 cup flour
• bag of frozen broccoli
• 1 chk breast, cooked and diced
• 1 cup milk
• 2 cans chicken broth
• 1 1/2 Tbsp fresh thyme
• 2 Tbsp fresh parsley, chopped
• 1 1/2 cups rice, uncooked
• 1 can refrigerated biscuits (here's a little secret about me. I hate hate hate opening these things. I always think they're going to blow my face off. I ask DH to open them for me. I'll still love him without a face)

1. Preheat oven to 375. In a skillet saute onions and mushrooms in oil until tender.
2. Add flour, broccoli, chicken, milk, chicken broth, thyme, and parsley to skillet. Bring to a boil.
3. Stir in rice and pour into a 13 x 9 baking dish.
   
4. Place biscuits on top. Bake about 13 minutes.