Biscuit Pot Pie

I have lots of work to do to make this blog blogworthy. (So, so sorry to anyone who tried the link last week from the Shabby Nest-totally forgot that this was still marked private-oops).
I’ve been wanting a depository for the things I make in the kitchen. So, I figured I should start with a “6 for 6”. That is, everyone loved it. Making pot pie in this form works for a family our size. The 9″ traditional round pot pie just isn’t enough when everyone wants seconds-which everyone did with this dinner-and making 2 pot pies isn’t practical.
A few other things I like about this recipe:
1. It worked and I kind of made it up. Go me!
2. I used leftover chicken, homemade biscuit dough, homemade chicken broth. For the most part, this was economical.
3. It was easy to put together (in spite of the homemade biscuit dough) and baked quickly.
All of the above make it a winner all around. A perfect dinner on a cold winter night.
Biscuit Dough*:
4 c. all-purpose flour
5 tsp. baking powder
2 tsp salt
1/2 c. shortening (or some combination of shortening and butter)
1 1/2 c. milk (or some combo of buttermilk and any kind of milk adding up to 1 1/2 c.)
extra butter to grease the pan and some melted to drizzle on the top biscuit dough.
mix flour, baking powder and salt. Cut in shortening until mixture is well-blended and shortening is evenly distributed in small beads.
mix in milk. dough should be evenly wet. add more if it’s too dry. (Too much liquid will make a heavy biscuit, too little will make them dry).
Butter a 9 x 13 glass baking dish. Press half of the dough (probably need well -floured hands) into the bottom of the dish and a little up the sides to about 1/4 to 1/2 inch thick.
For filling:
2 c. cooked, shredded chicken (more or less if you like)
2 c. (or eyeball it) frozen (or fresh chopped) mixed vegetables (I used the organic mixed from Costco)
2 cans cream chicken soup
1 can chicken broth
Mix these ingredients and microwave for 30 seconds at a time to get lumps out of cr. chicken soup, stirring in between. Sometimes, 30 seconds is enough.
pour mixture into prepared baking dish
With the remaining biscuit dough, tear off pieces and shape into flat biscuits of any shape and place on top of mixture. It’s fine if some of the mixture is still showing.
Bake at 450 for 20 minutes. Halfway through baking, brush or drizzle melted butter over top biscuits.
Remove from oven and let sit for 5 minutes covered.
*I’m sure this would be just as good with refrigerated biscuit dough or crescent roll dough and of course, refrigerated pie crust. I tried this version because the 9 x 13 feeds our family better.
I have to give my friend, Alicia, credit for the pot pie filling. She told me about it years ago. Again, it’s a slightly easier version than making your own filling with flour, butter and chicken broth. You can go that route if you want to avoid the cream soup.

Trying to link up to Frugal Fridays at the Shabby Nest with a button: 

Leave a Reply

Your email address will not be published.