This takes the filling already in the freezer case and sets it on biscuits baked in the same skillet, a shortcut that works for a weeknight when you want the full pot pie experience with half the work.

Serves 2. 35 minutes, 15 at the stove.

About 470 calories a serving, 21 g protein, 46 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Warm 1 tablespoon of butter in a 10-inch cast iron or ovenproof skillet over medium heat until it foams. Pour the thawed filling into the skillet and stir once to warm it through, about 2 minutes; it should shimmer around the edges.
2. While the filling warms, cut 2 tablespoons of cold butter into four pieces and toss with 1 cup of flour, 1/4 teaspoon of salt, and a pinch of pepper in a bowl. Pour 1/2 cup of buttermilk over the top and stir until shaggy dough forms, just until the flour is wet.
3. Drop four mounds of dough over the warm filling, spacing them apart so they can rise and brown. Transfer the skillet to the oven and bake until the biscuits are golden brown on top and a toothpick poked into one comes out clean, 18 to 20 minutes.19 min
4. Let the skillet rest for 2 minutes before serving straight from the pan.

Note Swap the buttermilk for regular milk mixed with a squeeze of lemon juice if that is what you have. Leftovers keep in the fridge for one day; reheat gently in a low oven to keep the biscuits from toughening. Serve with a green salad or roasted vegetables alongside.