Yes, yes, I know. ‘You made a mess!’ But seriously…
Friday I sautéed some cut-up chicken thigh with chopped onions, chopped celery, minced garlic, salt, pepper, and celery seed. Then I added flour and cooked it a bit before adding milk and frozen mixed veg. When the sauce thickened, I put it into a little baking dish and topped it with Bisquick and baked it. The Bisquick pretty much absorbed all of the liquid. It tasted good, and the SO liked it; but…
Yeah, either that or a variant of chicken & dumplings. (I make mine by basically making a roux-thickened chicken soup and dumping dollops of Bisquick on top.)
Sounds like you may have inadvertently stumbled upon Bisquick drop dumplings (they figure big in my pressure-cooker Chicken & Dumpling recipe, which is, if I may be so bold, to die for).
Did you add the Bisquick dry, or mix it to batter, first?
Yeah, I was kind of going for a pot-pie style of thing, only with ‘dumplings’ instead of pie crust. (I don’t know how to make a pie crust.) But virtually all of the liquid was absorbed. I wasn’t entirely sure where I was going with it. I just wanted A) something hot; B) something that would be ready when the SO got home; and C) something that used stuff I had in the house, since I didn’t want to go to the market. So I made it up as I went along.
The SO has something against lard. (I once wanted to use lard to make refried beans, and she wouldn’t hear of it. It was OK for me to use bacon grease though. ) It will have to be Crisco.
Keep a couple of the frozen pie crusts in the freezer for times like this. They aren’t home-made, but they’ll do for making a leftovers/freezer stash pot pie.
I have some puff pastry dough in the freezer. But I also have bangers. I thought I might make sausage rolls. No idea how. I just thought I’d take the sausage meat out of the casing, roll it up in the pastry dough, cut it into about two-inch portions, and bake it.
Anyway, good idea to keep frozen pie crusts. Only we have a 36-inch (?) wide fridge with French doors, so the freezer is pretty narrow. Also full. (I should get my film out of there and shoot some footage.)
) It will have to be Crisco.