This Smokies and Veggies Pot Pie is a tasty, comforting dish full of flavorful smokies and tender vegetables, all nested under a tender-crisp biscuit topping.
1 450gpackage Grimm’s FIne Original Bavarian Smokiessliced into rounds
2cupsdiced potatoes
1cupdiced carrots
½cupsliced celery
1cupfrozen green peas
1medium onionchopped
3clovesgarlicminced
1 and ½ cup chicken stock
1cupmilk
2-3tbspolive oil
4tbspall-purpose flour
3tbspbutter
2340g tube refrigerated biscuits dough or make your own
Instructions
Preheat oven to 400 F. Heat 2 tbsp of olive oil in a wide pan and cook the sliced Grimm's Fine Foods Original Bavarian Smokies until they are lightly browned. Transfer to a plate and set aside.
To the same pan, saute the garlic and onion until they are soft. Add more oil if needed and cook the potatoes, celery and carrots until the carrots and potatoes are fork tender. Add the butter to the skillet and stir it into the vegetables. When the butter is bubbly, add in the flour and keep stirring until no white streaks remain.
Once the flour has turned slightly brown, gradually pour in the chicken stock and the milk. Stir constantly until the liquid bubbles and thickens. Add the cooked smokies back to the pan. Also, add the peas.
Stir everything for a few minutes more. Turn off heat and evenly divide the filling mixture into two 9 inch pie plates. Top with rounds of biscuits and bake for 20-25 minutes, or until the biscuits are golden and the sauce is bubbly.