Quick and easy Chicken Pot Pie with Biscuit Crust

Individual Chicken or Turkey Pot Pies

 Chicken or Turkey Pot Pie w/ Biscuit Crust

As empty nesters, we end up with a lot of leftovers even from one roasted chicken. If you find yourself with a little extra chicken and gravy, here’s a quick and tasty way to assemble individual pot pies.

1/4 C Chopped Onion

1/2 C Chopped Carrots

1/2 C Chopped Celery

1 C Cubed Potatoes (Can be previously cooked as in leftovers from the roasted chicken dinner)

Chicken Bouillon

Leftover Chicken Gravy

1/4 C Frozen Peas

1/2 C Frozen or Canned Corn

1 C Cubed Chicken or Turkey 

Salt & Pepper to taste.

Boil raw vegetables in just enough water to cover. Add bouillon to taste. When vegetables are tender, add leftover gravy, peas, corn, and cubed meat. Cook until heated through. Season to taste. Note: If a thicker gravy sauce is desired, thicken with a flour and water mixture and cook until desired consistency.

Meanwhile, prepare biscuit crust. I like this Baking Powder Biscuit recipe.

Baking Powder Biscuits

2 C Flour

1 Tbsp Baking Powder

2 tsp Sugar

½ tsp Cream of Tartar

¼ tsp Salt

½ Cup Shortening

⅔ C Cold Milk

Preheat the oven to 425-450 degrees. Mix together dry ingredients. Cut in shortening with a pastry fork. Add milk and combine with a fork. Knead gently if necessary. Roll dough to ¼ inch thickness and cut portions to cover soup mugs. 

I use the leftover dough for individual biscuits. Roll it a little thicker for puffy biscuits.

Assemble pies by filling soup mugs with chicken and vegetable mixture. Cover with biscuit dough and cut three slots to vent steam while baking. Press firmly around edges. Bake for 12 minutes.

Note: Substitute roast beef, beef bouillon, and beef gravy to make individual beef pot pies.If desired, double the filling ingredients to make one 8x8 pot pie. Vegetables can be adjusted as desired. If you don’t like corn, don’t use it!

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