Tuesday, January 26, 2010

In the Kitchen: Biscuit-Topped Pot Pie

Did I have you at biscuit? Yeah, thought so. This non-traditional pot pie couldn't be much easier to make but it's just as rich, hearty and delicious. Make it with chicken, turkey or just veggies - which can be customized to your preferences. You will find a link to a printable recipe card at the end of this post.

Prep time: 20 min | Cook Time: 50 min | Serves about 6 – 8

1/2 - 1 lb boneless skinless chicken or turkey, optional
1 bag frozen mixed veggies (broccoli, cauliflower, carrots)
1 cup celery, chopped
2 cans cream soup of your choice (chicken, mushroom, celery)
1 cup milk
1 tsp onion powder
2 tsp thyme
1/2 tsp pepper
1 package grands biscuits (not flaky layers)

Preheat oven to 350°. Place the frozen veggies in a 13x9 baking dish. I use broccoli, carrots and cauliflower, but you can customize your choices to suit your likes.

In a skillet, melt 1 tbsp butter and cook the celery, add to baking dish. Next cube the chicken or turkey (if using) and cook in skillet until done. Add to the baking dish.

In a medium bowl mix 2 cans cream soup (I use one chicken and one celery), milk and spices. Stir until blended.

Pour sauce over meat and veggie mixture and bake at 350° for about 30 minutes.

Remove from oven and place uncooked biscuits on top. I cut mine in half to better cover the surface. Return to the oven and bake for an additional 20 - 30 minutes or until biscuits are cooked through.

Served with a bowl of fruit or just alone, this dish is sure to bring the entire family back for more!

And find more easy and delicious recipes here.


Lisa Russell said...

Very nice! I just posted a good Beef Stew recipe on my blog today.

purpleandlime said...

yum! I love making veggie pot pie, and I will totally try this crust

ana carina said...

There's a Portuguese girl here looking at this like looking at an alien... this is very weird looking :) No offense though, I bet some of our food looks weird.