Cheats Biscuit Pot Pie

Was going to have chicken kievs with salad but its been so cold went for comfort food. As I did not have fresh vegetables I used a frozen casserole mix with a few boiled new potatoes. The original recipe used pre-bought biscuit dough but I wanted to make my own.

Olive Oil
3 Carrots sliced
1 small onion chopped
2 ribs of celery chopped
1/2 cup frozen peas
4 chicken breasts cubed
1 can chicken soup
1/2 can milk or enough for a good sauce
1/2 tsp dried thyme
Salt & Pepper

2 cups SR Flour
1 1/2 oz Butter
2 oz Lard
1 cup Buttermilk (OR 1 cup milk to 1 tbsp lemon juice)

Make biscuits by making flour and fats into breadcrumbs then stir in enough buttermilk to make a dough. Roll on floured surface and cut into 8-12 rounds. Keep in fridge till required, you can brush with egg to get a nice golden look.

1. Fry onion in oil till slightly brown - set aside
2. Fry chicken until brown all over and stir in thyme, salt & pepper
3. Boil vegetables (except peas) for 10 minutes then add peas for 5
4. Mix all ingredients in casserole dish with soup and milk
Can rest here till required

5. Cook in oven for 10 minutes Gas 6 Fan 170
6. Place biscuits on top and cook for 15 minutes or until done

Potato Cakes

As its St. Patrick's day and I wanted a change from mash I made half of this mix for 4 pancakes using 2 medium small potatoes.

2 cups of cold mashed potato
2 eggs
1/4 cup milk
Finely chopped onion or chives
salt & pepper
tsp baking powder
plain flour

Mix mashed potato with eggs, salt & pepper
Add chives or onion
Add baking powder and enough flour to be able to make a soft dough
Scoop and flatten dough into rounds
Heat a skillet with some cooking oil over medium high heat. I use olive oil
Add the rounds to the hot oil and fry til golden brown on both sides.
Take the browned potato pancake out of the oil and drain on a clean towel.

Creamy Chicken and Herb Skillet

This is about 7 WW points a portion so will go nicely with the veggie gratin.

4 chicken breasts cut into smaller portions
1/3 onion finely diced
1 tbsp Olive Oil
64 g Boursin Herb and Garlic Cheese
1/2 pint chicken broth
Fresh Parsley chopped

Season chicken and cook in olive oil till brown and tender (15-20 minutes)
Add diced onion for last 3 minutes
Add stock and boursin cheese
Heat gently for 2 minutes then add in fresh herbs

If you like a thicker sauce add in some white granules or cornflour
Recipe adapted from iowagirleats.com/

Veggie Gratin

Had some left-over cauliflower and spinach so made a vegetable gratin similar to my potato lyonnaise. The gratin serves 4 and is 6 WW points per person.

3 medium potatoes
1 onion
4 cauliflower florets cut up small
2 good handfuls of spinach
Salt & Pepper
1/4 pint milk
4 tbsp light cream
80g Grated Cheddar Cheese

Slice the potatoes and onions thinly
Boil the potatoes and onion in salted water for 15 minutes; add the cauliflower for the last 5
Strain veggies and layer with spinach in a casserole dish
Pour over milk and cream mix
Sprinkle with pepper and cheese
Bake for 25-30 minutes; grill the top if it doe not brown

Lemon Loaf

Fancied something lemony to have after Roast Lamb

5oz Self Raising Flour
4oz Butter softened
3oz Caster Sugar
2 Eggs
2 Tbsp Lemon Curd
Zest of a lemon

6oz Icing Sugar
2oz Butter softened
2 tbsp Lemon juice
2 tbsp double cream


1. Cream butter and sugar
2. Beat in eggs and half the flour
3. Stir in remainder of flour and lemon curd
4. Bake for 35 to 45 minutes until cake done Gas 3 Fan 140
5. Allow to cool before icing

Whip double cream till thick
Beat butter icing sugar and lemon juice till creamy
Stir in cream
Pipe over cake and decorate as desired

Cut into 12 portions and these will be 7 WW points each

Salmon Casserole

This dish is based on one I found on the Internet that used Pasta and crushed Ritz biscuits which I have replaced with potatoes. Very nice and creamy and 13 WW points per serving; I cooked half the recipe for 2 of us.

• 4 cooked salmon steaks (I used pre-bought steamed ones)
• 1 cup frozen peas
• 1 large carrot finely chopped
• 1/4 onion finely diced
• 1 can condensed cream of celery soup
• 1 can milk (use empty can from above)
• 1/4 cup light mayonnaise
• Salt & Black Pepper
• 8 New Potatoes diced
• 2 Old Potatoes thinly sliced

Boil new potatoes and carrot for 10 minutes then add peas and onion for 5 minutes more
Boil sliced potatoes for 10-15 minutes separately
Mix soup, milk and mayonnaise
Combine vegetables and soup mix; Season with some salt and pepper
Lay sliced potatoes on top and sprinkle with some chives
Cook in the oven Gas mark 5 / Fan 160 for 25-30 minutes till nice and brown on top.

Alice Springs Steakhouse Chicken

I did this tonight using a mix of Cheddar and Mozzarella about 40 g per person - everyone loved it :)

• Grated Cheddar
• Grated Jack Cheese
• Fresh Mushrooms
• Chicken Breast
• Honey Mustard Sauce
• Bacon
• Lemon Juice

Cook the bacon on foil in the oven for 15-20 minutes then put the bacon on paper towel and por the fat into a frying pan.

Flatten chicken breasts and season with salt & pepper; Fry in the bacon fat till nice and brown.

Place chicken in a baking dish and coat with honey mustard about 1 tbsp per breast.

Drizzle a little olive oil over medium heat and add fresh mushrooms (about 1/2 cup per chicken breast).  Saute mushrooms until soft and golden and cooked through.

Squeeze fresh lemon juice over the top of the chicken breast- about a teaspoon is plenty.

Roughly chop 2-3 slices of bacon and add to the top of the chicken.

Next put the mushrooms over the top of the chicken.

Sprinkle the jack and cheddar cheese over the very top.

Bake at 350° for about 15 minutes.