Monday, July 25, 2011

Chicken Pot Pie

This is a favorite dish around these parts, and pretty healthy so nobody feels too bad for eating it. Sometimes we do it vegetarian style and other times with chicken or turkey leftovers. It's really easy to throw together and can make a great lunch or dinner.

3 cups chicken or turkey leftovers or fresh cut into chunks
2 cups peas frozen or fresh
1 cup chopped carrots
3 celery stalks roughly chopped
1 onion roughly chopped
1 head of garlic roughly chopped
2 small potatoes roughly diced
salt to taste
pepper to taste
1 ts cumin
1 ts paprika
1 ts coriander
2 tbs dried parsley
3 tbs flour mix with 1/2 cup milk or water
3 cups water or stock
1/8 cup olive oil

2 cups flour
2 tbs baking powder
2 ts salt or to taste
1/2 cup milk
1/3 cup cold butter

Throw all the veggies, meat if using fresh, spices and olive oil in a heated over medium high 12 inch skillet. Cook until it's all browned then add the water/stock and stir it together and cover. Cook on medium until everything is well done and could be eaten as is. In a cup or small bowl using a fork or spoon stir together the flour and water, breaking up all the lumps and add it to the chicken and vegetables. Make sure to stir everything together well and add more water if you like your pot pie soupy, again, taste for salt. Turn it off and make your biscuit dough.

Preheat the oven to 400.
Add the dry ingredients to your food process or a large bowl and mix it together. Cut in the butter or pulse until the butter is small pieces throughout. Add the milk and stir or pulse just until it comes together. Turn it out onto the counter and add a tbs or two of flour if it's too sticky. Knead once or twice and break off baseballs size chunks, round them out and place on top of the chicken. Put the skillet into the oven and bake until the biscuits are browned, 25-30 minutes.



  1. Marie Callendar's ain't got nothing on you, sis! That looks yummy!

  2. LOL Well thank you sis =D


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