Ingredients
- 2 tbsp olive oil or butter
- 4 carrots, peeled and diced
- 3 celery stalks, diced
- 1 large onion, peeled and diced
- 2 12 oz cans evaporated milk (see notes below)
- 1 cup chicken stock (approximately)
- 1 ½ lbs cooked chicken, diced or shredded (approx 4-5 cups)
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp Bell's Seasoning
- 1 cup peas (frozen is fine too)
- 1-2 tbsp marsala wine, or sherry
The Crust
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- ½ tsp kosher salt
- ¼ cup (4 tablespoons) unsalted butter, melted
- 1 cup whole milk
Instructions
For the Filling
- Preheat the oven to 375°
- In a large, ovenproof skillet, over a medium heat, add the olive oil carrots, celery, and onions, and cook for approximately 10 minutes, until the vegetables are almost cooked through.
- Add the evaporated milk, and bring to a simmer, and cook for 3-5 minutes, or until the mixture starts the thicken.
- Add the chicken, salt, pepper, and Bell’s Seasoning, and return to a simmer. If you feel more liquid is needed, add as much of the stock as you’d like.
- Add the peas. Check the flavor, and add more salt, pepper, or Bell’s Seasoning as needed.
- Add 1 tablespoon of marsala, and add more if you’d like more of its flavor. Remove from heat oven-proof pan.
For the Crust
- In a large mixing bowl, whisk together the flour, baking powder, sugar and salt.
- Add butter and milk to the flour mixture. Stir to combine.
- Drop biscuits by the rounded tablespoon full, or scoop, on top of chicken mixture.
- Place in oven, and bake for 20-30 minutes, or until biscuits are golden brown.
Notes
Makes 8-10 servings NOTES:
- Instead of evaporated milk, you can also use evaporated skim milk, regular or 2% milk, half and half, light, or heavy cream
- If you’re using milk, add a slurry of flour or corn starch or potato starch to the mixture to thicken it, before you add the marsala. To make the slurry, combine one tablespoon of the flour or starches, with 3 tablespoons of warm water. Whisk these until smooth. If there are any lumps, the lumps will stay in your sauce.
- If you don’t have an ovenproof skillet, transfer to a baking dish before you add the topping, and proceed from there
- If you’re making this with turkey, use turkey stock, if possible, instead of chicken stock
Nutrition Facts
Chicken or Turkey Pot Pie
Amount per Serving
Calories
383
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
73
mg
24
%
Sodium
649
mg
28
%
Potassium
345
mg
10
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
4532
IU
91
%
Vitamin C
9
mg
11
%
Calcium
180
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.