Flavorful Chicken or Turkey Pot Pie

Flavorful Chicken or Turkey Pot Pie
Serves 4 – 6

4 – 5 big chicken breasts (Enough to make 4 – 5 cups cooked)
2 – 3 cloves garlic, chopped
Salt & pepper
Substitute: you can also use leftover turkey, or a whole boiled chicken instead
1 heaping cup diced carrots
1 heaping cup frozen peas
1 heaping cup diced celery
4 Tbsp butter
1 ½ cup chopped onion
1 heaping cup thickly sliced mushrooms
1/3 cup flour
2 cups chicken broth
1 tsp poultry seasoning
1 tsp thyme leaves
1 tsp garlic salt, to taste
½ tsp pepper, to taste
¾ cup milk or cream
1 – 4 oz jar of Pimientos
3 Tbsp chopped parsley
Pastry for double crust & 1 beaten egg
Substitute the crust & beaten egg with your favorite biscuit dough.  Arrowhead Mills All Purpose Baking Mix made with organic wheat flour is quick and easy. I spoon it out over the top and spread it out.  My favorite regular biscuit dough recipe is below this recipe.

1. Preheat oven to 425° degrees.  In a deep frying pan cook chicken in water with garlic cloves and about a teaspoon of salt & pepper.  Bring to boil and simmer 20 – 30 minutes until chicken is cooked through.  Remove chicken and set aside. Cut up when cooled.  If you already have turkey leftovers, then cut up into 3/4 inch chunks to equal 4 – 5 cups.

2. Add carrots to remaining liquid and cook 10 minutes, until almost done.  If you use lefteover turkey, then add a couple chopped up garlic cloves to the cooking vegetables.  Add peas and celery and simmer 3 – 4 additional minutes.  Strain liquid & reserve vegetables.

3. In the deep dish fry pan, melt the butter over medium heat and sauté the onions and mushrooms until tender, about 5 – 8 minutes.  Add flour and blend together. Gradually stir in the broth, then the cream.  Add all seasonings and thyme. Cook over medium heat until bubbly and thickened.  Adjust thickness with additional broth if it becomes too pasty.

4. Combine the sauce with the chicken, vegetables, pimiento and parsley.  Pour into a 13 x 9 inch baking pan or two smaller pans.

5. Cover with pastry crust rolled into a rectangle to fit.  Pinch the pastry to the inside upper edge of the pan, cut several slits to allow for steam and brush the crust with beaten egg.  Or, prepare your favourite biscuit dough and spread it out over the mixture.

6. Bake at 425 degrees for 20 – 30 minutes until the crust is golden brown.  Serve with a simple cabbage salad and some pickled beets.


Favorite Biscuit Recipe

This biscuit recipe is great for the top of the chicken pot pie or just for regular biscuits cut with a cookie cutter.

2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
½ cup cold unsalted butter cut into small pieces
¾ cup milk
1 large egg, lightly beaten

1 large egg, lightly beaten with 1 tablespoon milk

In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar.  Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).  Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface. Knead the dough gently and only until it comes together and is smooth.  If you overwork the dough it will not be flaky and light.  Roll out or spread the dough with fingers until it is the circumference of the 9 x 13 inch casserole dish that you have filled with the chicken pot pie mixture.  Fold the spread out dough in half to make it easier to lift up and place over the mixture.  Make sure it covers the whole top.  Spread it a little more if you have to so it reaches the edges.  Leaving a little slit at the side for steam to get out is fine.  Coat the top with the egg and milk mixture.   Put in the oven and bake at the above specified time.  425 degrees for 20 – 30 minutes until the crust is golden brown.  Don’t over bake it or the crust will burn.

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