Friday, March 4, 2016

Chicken/Turkey Pot Pie Recipe

    I love pot pie! It's quick, easy and enjoyed by all. I've assembled several recipes to create one that I use for cooking pot pie for our family. We cook dinners to serve our family twice, which is eight servings. If you're cooking for a smaller family or only desire to eat it once, then you may need to adjust the proportions. Enjoy!

This is one of those meals that don't photograph very well.
 I promise it tastes much better than it looks! ;)
Chicken/Turkey Pot Pie
Serves: 8 

For the filling:
4 c. shredded chicken or turkey
2 c. frozen mixed vegetables
2 cans cream of chicken soup (or use homemade cream of anything mix)
1 c. milk (omit milk if using homemade cream of anything)
For the biscuit topping:
2 c. whole wheat flour
1 c. all-purpose flour
3 t. baking powder
1 t. baking soda
1 t. salt
3/4 c. (1.5 sticks) cold, unsalted butter
1/2 c. canola oil
2 c. buttermilk (homemade version= 2 T. lemon juice or vinegar + 2 c. milk)


  1.      Combine chicken or turkey, vegetables, soup and milk in baking dish. 
  2.      In a separate bowl, combine flours, baking powder, baking soda, and salt. Cut in butter. (A stand mixer does a wonderful job for "cutting in" the butter!). Add canola oil and buttermilk.
  3.      Bake in 375 degree oven for approximately 20 minutes, or until filling is bubbling and biscuit topping is golden brown. If need be, cover with aluminum foil to allow everything to fully cook without burning the biscuit topping. 

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