Sheet Pan Spring Roasted Veggie Grain Bowl
Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.
When I think of comfort food, I think of pot pie (usually chicken pot pie). With a biscuit crust, which is what my mom had always made.
The biscuit crust is pretty much non-negotiable. Salty, bready… now I’m disappointed that the leftovers are all gone. 🙂
Here’s what you need for a delectable pot pie. We made ours in what was probably a 10-inch-diameter corningware dish.
Biscuit topping recipe:
Begin by prepping your vegetables – they should all be chopped into bite-sized pieces. Season the chicken breasts with salt, pepper and garlic.
Start one pot boiling the carrots, potatoes and celery, and another skillet cooking the two chicken breasts. While those two are cooking, start on the biscuits by mixing all of the dry ingredients together, then using a pastry cutter, fork or your fingers to break up the shortening into the dry stuff until the mixture is mealy. Finally, add the milk and stir until the mixture becomes a dough.
It will probably take 20 minutes for the veggies to cook and the chicken breasts to get done. When they are, you can start filling the baking dish with them, the cut-up chicken, and the frozen peas. If the chicken is not all the way done, it is fine – it is going in the oven, and it will cook the rest of the way there.
Next, it’s time to make the gravy. In the pan you used for the chicken (NOT washed), keep the heat on low and sprinkle flour to soak up the chickeny goodness. You want as many flour particles as possible to be coated. When you’ve got most of it off the bottom of the pan, add the milk, turn up the heat to medium and use a whisk to make sure the mixture says smooth. Supplement the milk with water from cooking the vegetables or any broth you have on hand until you get the amount you want. Allow it to simmer for ten minutes or so, so it has a little time to thicken.
Finally, pour the gravy into the baking dish over the filling, and then drop the biscuit dough by spoonfuls on the top (try to cover the entirety of the pot pie with biscuit dough).
Bake for 30 minutes at 400 degrees. It might take longer than that. Since everything was cooked (or almost cooked, in the possible case of the chicken), you are just looking for the biscuit topping to be cooked through and browned.