Chicken or Turkey Pot Pie
2 tablespoons olive oil or butter
4 carrots, peeled and diced
3 celery stalks, diced
1 large onion, peeled and diced
2 12 oz can evaporated milk (see notes below) 1 cup (approximately) chicken stock
1 1⁄2 pounds (approx 4-5 cups) cooked chicken, diced or shredded 1 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon Bell’s Seasoning
1 cup peas (frozen is fine too)
1-2 tablespoons marsala wine, or sherry
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄2 tsp kosher salt
1⁄4 cup (4 tablespoons) unsalted butter, melted 1 cup whole milk
Preheat oven to 375o.
For the Filling
- 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
3. Place in oven, and bake for 20-30 minutes, or until biscuits are golden
Makes 8-10 servings
- 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