open-faced chicken pot pie

Basically, you're making biscuits and putting the pot pie filling in the middle.

Cheddar biscuits

2 c flour
1 T baking powder
1 t salt
2 T oil (or shortening)
3/4 c grated cheddar cheese
1 c buttermilk

Mix dry ingredients; add oil (or cut in shortening) until it is a coarse meal; add cheese. Work into a ball and cut into 3 inch rounds. Bake at 450 for 10-12 minutes.

Chicken-Vegetable Filling
(this is what I put in -- very adaptable to what you like)

2 T olive oil
salt and pepper
1 lb boneless chicken breasts, cut into small pieces
1/4 lb prosciutto, cut in small strips
4 scallions, cut in 1 inch lengths
1 med carrot, diced
1 med potato, diced
2 c green beans, trimmed and cut into 1 inch pieces
1 T chopped fresh thyme leaves
1/2 c chicken broth
cayenne pepper
1/4 c sherry
1 c heavy cream

Heat oil, add chicken and S & P, and cook till browned (about 8 mins); add prosciutto and cook one more minute. Reserve.
In same skillet, heat chicken broth and add scallions, carrots, potato, and green beans; bring to a boil and let cook until broth is almost evaporated. Add thyme, cayenne, and chicken and cook everything over medium heat for one minute.
Add sherry and cook about two minutes, until almost evaporated; add cream and simmer until slightly thickened -- about five minutes.

Split the biscuits. Put bottom halves on plate (I like to use large bowls), spoon chicken mixture on top, and then add biscuit tops. Serves four.

Read the journal entry that goes along with this recipe here.