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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Deep Dish Chicken Pot Pie Recipe

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This recipe for Deep Dish Chicken Pot Pie is from The Bob Rogers Family Cookbook , 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:  
3 c. chicken or turkey, cooked and cubed
1 c. carrots, sliced
1 c. potatoes, cubed
1 c. frozen peas, thawed

Gravy: (or use gravy leftovers)
3 c. broth
3/4 c. water
1/2 c. flour
14 tsp. pepper
2 buillion cubes

Bread Topping:
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. milk
3 Tbl. butter, melted
Directions:
Directions:
Boil carrots and potatoes in water til barely cooked. Drain and add peas. Combine with chicken or turkey in a 9 x 13 dish. Make gravy: In a pan heat broth. Meanwhile whisk together water, flour and pepper. Pour thickener into broth, add buillion cubes and stir til gravy thickens. Pour gravy over meat and veggies. Top with bread dough.

To make topping: Stir dry ingredients together. In separate bowl combine wet ingredients. Combine wet and dry ingredients and stir just until moistened. Drop dough in rounds atop the hot gravy. Bake 450º for 10 minutes, and then 400º for 8-10 more minutes.
Personal Notes:
Personal Notes:
I double the gravy--we like it very "soupy". Great recipe to make using Thanksgiving leftovers...turkey, gravy and veggies. Experiment!

 

 

 

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