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!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

Food Friday: Enchilada Suizas con Turquia

 

Here is another way to use up those Thanksgiving leftovers. Spice them up with this enchilada recipe!

 



Enchilada Suizas con Turquia

Chopped turkey meat

Green (Verde) Enchilada Sauce
Diced onion
Corn or flour tortillas
Swiss or Monterey Jack cheese - grated
Sour cream
Refried beans
Slice of green pepper for garnish

This is a leftovers recipe. Ingredient quantities need not be measured.  Adjust them to personal preference.

Combine chopped turkey and onion with enough green enchilada sauce to allow extra sauce for smothering rolled enchilada.  Simmer until meat is warm and onions are tender.

Assemble enchiladas by placing about 1/3 to 1/2 cup filling in center of tortilla.  If using corn tortillas, fry them briefly in vegetable oil to avoid tearing. Add grated cheese and roll tortilla.  Place on oven safe dinner plate.  Drizzle generous portion (about 1/3 cup) of green sauce over enchilada.  Add a serving of refried beans to the plate and sprinkle with more cheese.  Place in 350° oven until cheese is melted.

Garnish with sour cream and pepper slices. 

Serve with green salad, chips, and salsa!

This recipe just might help you finish off that leftover Thanksgiving turkey.  Visit my Food Friday Page for more ways to use Thanksgiving leftovers.

Do you have a Go To recipe for Thanksgiving leftovers?  Please tell us about it in the comments below!

Happy Running!
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Food Friday: Turkey salad sandwiches

Turkey salad with dried cranberries

I love November, partly because it is my birthday month, but mostly because I love the tastes and smells of Thanksgiving, and I love leftover turkey and stuffing! All those leftovers can be dangerous. According to the USDA “Let's Talk Turkey” fact sheet, refrigerated leftover turkey, stuffing, and gravy should be consumed in three to four days.  Leftovers can be safely stored frozen for up to six months. Try this turkey salad recipe to add a twist to leftover turkey sandwiches.

Turkey Salad Sandwiches with Dried Cranberries

3 C chopped turkey (Light or dark meat, or both)

½ C diced celery
¼ C diced onion
¼ - ½ C dried cranberries
¼ C roasted nuts (Walnuts or almonds - chopped, or cashew halves)
½ C mayonnaise or salad dressing
Lemon pepper to taste
Dash of ground mustard
Splash of Lemon juice

Croissants, pita bread, or tortilla wraps.

Combine all ingredients and allow flavors to meld in refrigerator for 1 hour before serving.  Measurements can be adjusted to taste and moisture preference.

Serve cold on choice of bread with a lettuce leaf and a slice of cheddar or provolone cheese if desired. Variations might include red grapes, diced apple, or olives.

Did you miss last week's post about Homemade Turkey Stuffing? Visit my Recipe page to find all my Food Friday posts.

Do you have a Go To recipe for Thanksgiving leftovers?  Please tell us about it in the comments below!

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

Carol - aka Running Granny Green

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