OK, I promise to do better at remembering the camera in the kitchen. Last night’s dinner was not only tasty it was pretty cool looking too. Using the leftover chicken from Monday I made a biscuit topped casserole (quasi chicken potpie).

In the shallow 1 quart casserole that I had stored the chicken in (one less thing to wash on a weeknight) I layered the cut up chicken, sautéed mushrooms, frozen pearl onions, cooked carrots and frozen peas, poured most of a box of Trader Joe’s turkey gravy over it (actually pretty decent stuff) and topped it with biscuit wedges. I was going to make a full-on double crust pie using TJ’s frozen piecrust but didn’t think about thaw time for the dough. I’ve never used it before but know someone who makes delicious pies with it. (It has palm oil as part of the shortening, which is a turnoff for me so we’ll see if it lives in my freezer forever). Anyway I made half a recipe for buttermilk biscuits (1 cup of whole wheat flour, 3 T of butter, 1 T of buttermilk powder, 1 T of baking powder, a pinch of salt and 1/2 cup of water) in the small food processor, patted it out into a circle slightly smaller than the casserole and “exploded” the wedges on top on the stew. Baked for about 40 minutes at 375° and didn’t even bother to make a salad to go with it…