Friday, October 16, 2009

Chicken Pot Pie

Mmmm.  This was the perfect recipe for a cold day and to help use up some of my turkey that I had leftover from when I made Crockpot Turkey.  And all I had to buy to make it was some celery and biscuits - the rest of the ingredients I had onhand!  I chose to use biscuits so I could scale the recipe down and make them individually portioned.  Plus, it takes about 1/2 the time to bake in the oven as the pie would and I was hungryyyy lol!  You'd be amazed at how easy making homemade pot pies really is!

Chicken Pot Pie
Printer-Friendly Version

COOK TIME15 - 50 Min
READY IN35 Min - 1 Hr 10 Min

  • 1 pound skinless, boneless chicken OR turkey breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1 Tablespoon garlic, minced 
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt (if using full sodium broth, omit this) 
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley 
  • 1 3/4 cups reduced sodium chicken broth
  • 2/3 cup milk
  • 1 can Pillsbury Grands biscuits OR 2 (9 inch) unbaked pie crusts
  1. For Individual Grands Biscuits: Preheat oven to 350 degrees F
    For Traditional Pot Pie in Pie Crust: Preheat oven to 425 degrees F
  2. In a saucepan, combine chicken or turkey, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, add garlic until aromatic then add and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, oregano, parsley and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. For Individual Grands Biscuits: Spoon hot chicken mixture evenly into individual ramekins.  Flatten a biscuit and cover ramekin, sealing edges and making several small slits on top to allow steam to escape.  Repeat for remaining ramekins.
    For Traditional Pot Pie in Pie Crust: Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. For Individual Grands Biscuits: Bake in preheated oven for 15 minutes, or until biscuits are golden brown and filling is bubbly.  Cool for 10 minutes before serving.
    For Traditional Pot Pie in Pie Crust: Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.   
Source: Modified from All Recipes

No comments: