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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

(ATK) Quick Chicken/Turkey Pot Pie Recipe

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This recipe for (ATK) Quick Chicken/Turkey Pot Pie is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package refrigerator biscuits (Pillsbury Homestyle)
Table salt
4 tablespoons unsalted butter
1 medium onion, minced
1 rib celery, chopped fine
1/4 cup all-purpose flour (King Arthur Unbleached All Purpose)
1/8 teaspoon cayenne pepper
2 3/4 cups low-sodium chicken broth (Swanson Low Sodium)
1/2 cup heavy cream
2 teaspoons chopped fresh thyme leaves
1 (10-ounce) package frozen peas and carrots
Turkey or 1 rotisserie chicken , skin discarded, meat shredded into large bite-sized pieces (4 cups)
4 teaspoons fresh lemon juice
Ground black pepper
Directions:
Directions:
Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions.

Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes.
Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes.
Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes.
Season with salt and pepper.
Top with biscuits and serve.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Pillsbury Golden Homestyle biscuits were the winner of our taste test. Serve this pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.

 

 

 

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