Producecarrot2 large, diced
onion1 small, diced
garlic2 cloves, minced
russet potato2 large, peeled and diced
Dry Goodswhite flour1/3 cup for pot pie, plus 1 cup for biscuits
chicken broth2 cups
baking soda2 teaspoons
table salt1 teaspoon
Proteincooked chicken3 cups (or use cooked turkey)
I usually make this recipe a day or so after Thanksgiving, when I’ve got lots of leftovers from the big meal but want something different and lightened-up. This pot pie uses a simple biscuit topping instead of a typical pastry crust.
Instructions for making biscuits from scratch are below, but if you’re running real short on time, feel free to swap in canned biscuits, too!
Make it from fresh:
- Preheat the oven to 400*F.
- Melt the butter over medium-high heat in a large saucepan. Add the carrots, onions, garlic, and potatoes and stir to coat.
- Whisk in the flour until thick and creamy, then slowly whisk in the chicken stock/broth. Let the mixture come to a boil, then reduce the heat to a simmer and cover the pan. Simmer for 10-15 minutes or until the carrots and potatoes have softened through.
- While the vegetables are cooking, make the biscuits. Add the dry ingredients to a large bowl and whisk or sift to combine. Slowly add the milk and stir until the dough is wet and sticky.
- Turn the dough onto a floured surface and carefully pat into a large square. Using a sharp knife or a pastry scraper, slice the biscuit into 6 squares/rectangles and let the dough rest for a few minutes.
- While the dough is resting, spread the cooked turkey evenly on the bottom of a 9″x13″ baking dish.
- Once the vegetables have softened, remove from heat and pour the mixture evenly over the turkey.
- Using a metal pastry scraper or spatula, lift the squares of biscuit dough and arrange on top of the casserole, side by side and evenly spaced, but not touching. Sprinkle the biscuit dough squares with a little salt.
- Bake for 12-15 minutes, or until the liquid is bubbling at the sides of the dish, and the biscuits have browned.
- Remove and let cool slightly before serving.
Prep It For Later:
1. Chop and cook the carrots, onions, garlic and potatoes with flour, butter, and chicken broth, according to instructions 2-3
2. Chop the cooked turkey or chicken, if needed. Combine with the cooked vegetable mixture.
3. Mix the biscuit dough and shape into a disc, wrapped in cling film. This will keep, uncooked, in the fridge for 2-3 days. Gently roll out before cutting into squares.
1 bag or container of chopped and cooked vegetables, mixed with the cooked, chopped chicken or turkey
1 wrapped disc of biscuit dough
Prepare from prepped:
1. Preheat the oven to 400*F.
2. Spread the contents of the vegetables and chicken/turkey on the bottom of a large casserole dish (at least 9”x13”)
3. Roll out the biscuit dough and cut into squares.
4. Arrange the biscuit squares evenly on top of the casserole mixture.
5. Place in the oven and bake 12-15 minutes, or until the biscuits have browned and the mixture is bubbling.