This is not my usual chicken pot pie. This was inspired by Colleen of Leen Cuisine. Should we call this chicken cobbler because of the biscuit topping? Maybe, maybe not.

I had thawed two chicken breasts and needed to cook them. However, I had not thawed the disk of pie dough nor did I think I had my frozen mixed vegetables which is my “go to” veggie filler for dinner dishes. When I got home after work I found that I did not have frozen mixed vegetables. I did, however, find the frozen peas that I had bought for our Thanksgiving feast but did not use.

Do you know there are women/cooks who do not use frozen vegetables? I am super impressed that they cook real vegetables for dinner every night. I don’t expect to live up to that standard.

• 1 tablespoon butter and about that in olive oil, too
• 1 can grand type biscuits
• 2 chicken breasts, cut into bite-sized pieces
• 4 medium carrots, peeled and cut into “pennies”
• 1/2 large onion, diced small
• 1/2 teaspoon garlic from jar
• 1 cup frozen peas
• 1 cup chicken broth
• heaping tablespoon cornstarch
• 1/2 cup shredded cheese
• salt and pepper to taste

Start by putting a little oil or butter in the skillet to saute the garlic, onion, and carrots. Cook these for about 5-8 minutes, stirring occasionally. If you like additional spices, you would add them here. If, not just sprinkle on a little salt and pepper. Remove these vegetables to the baking dish or pie pan.

Preheat oven to 350 degrees F.

Add a little more oil to skillet and cook the chicken until no longer pink, maybe 5-6 minutes. Add a little of the broth to the pan and the vegetables, this time add the peas. Stir the cornstarch into the rest of the broth add to the skillet, and heat on high for a few minutes. Move this concoction from the skillet into the baking dish. Stir the cheese into this.

Remove the biscuits from their tube. And arrange artfully on top of the baking dish. Since all the ingredients are cooked it is just a matter of cooking the biscuits. Since the bottom of the biscuits are in the “stew” they will take a bit longer to cook than the directions on the tube.

I baked this for 20 minutes and then covered loosely with foil to keep warm in the oven while waiting for Hubby to come home. This dinner came together in less than an hour.

I served this with jarred pickled beets from an orchard in the Adirondacks. They did not disappoint! And the cucumber salad is similar to the salad Son made for Sister and me  when we visited him in Armenia. Thinly sliced cucumber and carrots, tomatoes, and green onions in a vinaigrette.

I had intended to make a green salad but the lettuce had gone rusty and was promptly added to the compost bucket. I like having a compost bucket. The service picks it up every other week. When I have to throw away food I know that it is being put to good use. With that, and our town recycling nearly everything in sight, our trash bin is getting emptier and emptier. Just my little part for the environment…I hope everyone can do a little something.