CHICKEN OR TURKEY POTPIE
6 to 8 servings
Leftover or store-bought, precooked chicken or turkey breast is perfect here.
Prepare:
- Creamed Chicken, made with ½ cup flour
Prepare the dough for:
- Buttermilk Biscuits, Quick Drop Biscuits, ½ recipe Basic Pie or Pastry Dough, or ½ recipe All-Butter Pie or Pastry Dough
Position a rack in the upper third of the oven. Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.
Melt in a large skillet over medium-high heat:
- 2 tablespoons butter
Add and cook, stirring often, about 5 minutes:
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 small celery ribs, sliced
Stir the vegetables into the creamed chicken along with:
- ¾ cup frozen peas
- 3 tablespoons minced parsley
Pour the mixture into the prepared dish. If using buttermilk biscuit dough, pat out the dough as directed in the biscuit recipe, cut the dough into biscuits, and arrange on top of the chicken, overlapping the biscuits if necessary. If using drop biscuit dough, simply drop the dough in walnut-sized pieces on top. If using pie dough, roll it out into the shape of the dish, place on top of the chicken, and tuck the edges down in against the sides of the dish. Brush the top with:
- 1 large egg, beaten with 1 teaspoon water
Bake until the sauce is bubbling and the topping is browned, 30 to 40 minutes. Let cool for 15 minutes before serving.