Iain adores the Rutabaga The Adventure Chef series by Eric Colossal. It’s a graphic novel type book, where the main character, Rutabaga, mixes the stories of his journeys with recipes that he makes along the way. It has inspired him not just to read, but also to get in the kitchen and have some adventures of his own. The recipes have no measurements, and are filled with fictional ingredients, forcing creativity when trying to reproduce them. This is Iain’s take on Rutabaga’s Poison Pot Pie. Watch out for the “poison” bean! Iain’s friend, Alexis, was the recipient of the bean when we shared this with our friends. It was great fun for the kids, who happily gobbled down all their veggies. Whomever gets poisoned get to do the dishes!
Yield 1 large or 4 individual pies
Active Time 15 minutes
Total Time 50 minutes
Categories dinner, s, chicken, casserole
Ingredients
For Filling
1 small onion
1/4 cup butter
2 tablespoons flour
1 cup chicken broth or stock
8 ounces mushrooms, sliced
2 carrots, chopped
1 cup chicken or turkey , diced
1 lima bean, or other bright green colored bean
For Crust
1 can large biscuits, we use flaky
Instructions
Melt butter over medium heat in a large skillet, and add the chopped onions. Sauté until the onions are translucent, then whisk in the flour; cook for two minutes, stirring constantly. Whisk in the broth, then add the rest of the filling ingredients, stirring to incorporate. spoon into 4 oven safe ramekins, or 1 pie plate. Cover the pie or pies with biscuit dough, leaving some holes for steam venting. If you like a thin crust, separate the layers of biscuit dough before stretching over the filling. Bake in a 350 degree oven for 30-35 minutes, until crust is lightly browned.
Notes
You can also use an additional can of biscuits to line the bottom of the pie plate, if you prefer a bottom crust as well.