It is official. June Gloom has become July Gloom.
Okay, I know I live in a place where the weather is, generally, really sunny and beautiful. But the last few days have felt a lot more like Fall, which is fine by me. 🙂
I love the warm, comforting foods of the Fall and the Winter so I took this little June Gloom extension as an opportunity to make one of my favorites–Chicken Pot Pie. Well, sort of. Let’s not get crazy here. As much as I would like to, I was not making my own pie crust from scratch. I did use a filling, though, that I really love and then took a shortcut on the “crust.” I will get to that in a bit.
For the filling, I used this recipe from Cooking Light as a guide but diverted a bit. I did not have any Tarragon on hand so I made a quick substitution…
I also substituted some beautiful green beans for zucchini because that is what I had on hand. While the filling was simmering, I contemplated crispy topping.
For once, I am happy I went grocery shopping on an empty stomach because I came home with these…
Biscuits! From Trader Joe’s! Ahh I love Trader Joe’s but when I go in there before I have had a snack, I always manage to buy everything in the store!
Buttery, doughy…just great! Try this next time you need some simple, veggie filled comfort food.