Saturday, November 28, 2009
My Mother's Chicken (or turkey) Pot Pie
I hope everyone had a great Thanksgiving! If you still have turkey leftovers, this Pot Pie would be a good choice to make. This is similar to my Mother's Pot Pie. I say similar, because she did not use a written recipe, so I've had to write one so that I could pass this on to my kids. This was one of my favorite meals when I was growing up. My brother and I came running to the table when we knew this delicious Pot Pie was on the menu for dinner. Most of the time Mom used chicken for this recipe except at Thanksgiving when we had turkey. She always used Bisquick to make the biscuits on top, which is an easy choice of topping. That's what I used this time because I was lazy! But, of course you can use your homemade biscuit recipe in its place. Or use a pie crust topping, if desired. It will taste delicious either way. Likewise, my husband and kids
love this dish! When my kids were little, this was one of the few meals that everyone would eat. I had a couple of picky eaters, so when the weather is cool, this Pot Pie has been a staple in my recipe rotation. It's hard to pass up such good comfort food! I'm submitting this recipe to Shelby, of The Life and Loves of Grumpey's Honeybunch and Laura, of The Spiced Life, for November's Family Recipes, Memories of Family, Food and Fun. Be sure to check out their blogs for other submissions.
MY MOTHER'S CHICKEN (OR TURKEY) POT PIE
3 cups cooked, shredded chicken or turkey
3 tablespoons butter
1/4 cup flour, plus 1 tablespoon
1 cup diced onion
1 stalk diced celery
2 1/2 cups chicken or turkey broth
1/2 cup milk, or you may use more broth, if desired
16 ounces of frozen vegetables, or use an equal amount of leftover veggies
salt and pepper to taste-I used 3/4 tsp. salt and 1/4 tsp.pepper, but it will depend on whether you use canned broth or your own broth.
TOPPING: Either use your own biscuit recipe, or use about 2 cups of Bisquick and mix according to box directions.
This recipe is easy to adapt to what you have on hand. I used mixed, frozen vegetables, but you could also use peas and carrots or even add mushrooms, if desired.
In a large sauce pan, melt the butter over medium heat and saute the onion and celery until soft. Stir in the 1/4 cup and 1 tablespoon flour until smooth. Pour in the 2 1/2 cups broth; stir until combined and bring to a boil. Simmer until thickened and then cook a couple of minutes. Stir in the milk and bring back to simmer. Now, add the frozen vegetables and turkey. Mix well and add salt and pepper to taste. Pour mixture into a 3 quart baking dish. Stir up the biscuit topping and place tablespoonfuls on top of potpie. Bake in a 425 degree oven for about 10 minutes, or until the biscuits are done. Enjoy!