Homemade pot pie

Cheater's Pot Pie

Mix together

Can of Cream of Mushroom Soup

Can of Cream of Celery Soup

Drained Jar or fresh mushrooms (small button)

Add fresh mushrooms to the chicken onion mix to infuse flavors.

Frozen peas, gently warmed (or canned and drained)

Thinly sliced Celery Stalk (boiled before adding in)

Sliced Carrots (Also boiled first or canned and drained)

Defrosted and chunked Soy Chicken Substitute (cut no longer than 1 inch) 

which is then tossed into a pan of browned minced onions

and fresh mushrooms (if not using jarred)

with a dash of salt and pepper

Then More Black Pepper because some is never enough.

No more added salt because the soups are sodium heavy.

To complete the cheater's pot pie,

Take layered biscuits (I use Grands)separate into thin sections.

Using too many layers will result in an undercooked dough next to the veg mix.

Place biscuits on top and heat at 350F until biscuits are browned.

I make this in small crocks because single serving sizes are thin enough to not need a bottom layer of crust if the veg mix is equal to the top biscuit layer.

Larger sizes can be made with frozen pie crusts but prep the crust first like you would for making a pudding pie (thaw, prick, bake 10-15 minutes or just follow package directions for pudding or no bake pies.)

Great thing: This makes a lot! Portion it out and freeze to use later when making more small pies. This will make one deep dish covered pie or preferably 2 more shallow pies. The shallow pies have a better crust to filling ration in my opinion.