Ok.  I know it totally sucks some nights.  You come home from work after an exhausting day...
But, You look in the fridge and only have a few basic staples. 
Some Chicken, some wilty looking carrots, a bit of onion, celery, cream o'something soup, a bit of milk, some greek yogurt and biscuit mix.  What can you make with that that means you won't be eating at midnight?

Pot Pie bitches.  That's right, I said it.  ya HEARD??

You got the ingriendients list already but I'll measure it out for ya.....

Pie Part:
As much chicken as you have handy.  I used 5 thighs but I'm a rebel.  You could also use a couple of boobies, or one of those grocery store roasters...
4 or 5 carrots.  REAL CARROTS PLEASE.  None of those baby carrots.   Those are for assholes.
3 or 4 Celery Sticks
1 Medium Onion
1/2 bag Frozen Peas
Fresh Corn if you have it
Some left over white wine that's been in the fridge for a week...
And herbs and seasonings
2 TBS Buttah and some flour

Get your chicken and turn it into chunks.  If it's raw we need to start there.

Oil your big ass pan and heat it up at just above medium.  Toss in the Chicken and 2 teaspoons of chopped garlic.
Stir vigioursly with a wood stirring implement.

While that cooks through turn the carrots into sticks, then into chunks and toss em in the pan with the partially cooked chicken.  Swish em with your stick then go back to your cutting.

Onion and celery come next.  Give em a nice dice.  Divide the big ends of the celery before your dice.

Now your chicken and carrots should be in the pan for about 5 to 7 minutes at the most ya?

Move all the bits outta the way so you have a clear space in the middle and toss your butter and  4 or 5 TBS of flour and just work that around with your wood implement till it's most all worked together.  Once that's all gooey like a lovely Roux should be, pour in 1/4 to 1/2 cup of wine and work that around.  It should get pasty almost immediately. 

Toss in your Peas,Onion and Celery, your Cream O'soup, and 3/4 soup can of M-A_L-K and stir it around until all the cream stuff and M-A-L-K are incorporated.  Add in 8 or so turns of fresh cracked black pepper, Dried Thyme and Dried Sage to taste, and salt to taste.  Turn off the heat and get out The Big Casserole Dish.

Pour it in and pop it in the oven at 350 for 20 minutes. 

While that's a'cookin' you make the biiiiiscuits!

So simple,so easy.

Topping stuff

Biscuit mix (Bisquick, Jiffy, OR home made drop biscuits)
Greek Yogurt
Milk
Fresh Sage (or other herbs, fresh or dried.)

For 2 cups of biscuit mix
1 cup greek yogurt
4 or 5 Tablespoon finely chopped sage
Black Pepper
Once it's all mixed add milk by the TBS full until it's a good pastey and drop biscuity. 

Pop that bitch outta the oven again and add the biscuit by the spoonful to the top.  You shouldn't be able to cover the top, just make it like cobbler.  Most everything gets covered.

Back into the oven we go for about 25 minutes, on a tray this time.  You may wanna cover it with foil before you put the casserole on it.

At the 25 minute mark start tappin' the biscuits.  It should be a nice hollow sound, dense, but hollow.  I recommend about 30 minutes if you can without burning.  Taste-ah.

Get it outta the oven and do the "But I Wanna Eat It Noooow Dance"

Burn your mouth at least once.

Be Very Very happy with yourself for making such a nice, simple meal. 

Plan to eat many many leftovers in the days to come .