About the easiest pot pie you have ever LOVED
Posted: Sun Jan 06, 2008 11:30 pm
Learned this recipe from my Mother in Law while in Pittsburgh... had to pass it along! It is a GREAT way to get rid of leftovers...
Filling
3 cups (plus or minus) Turkey or Chicken slices (leftover roasted Turkey or Rotisserie Chicken)
2 jars Heinz Gravy (or homemade gravy if using leftovers)
1/2 to 3/4 gravy jar of water
1 package (10-12 oz) frozen peas and carrots
Combine gravy and turkey in large pan. Heat on high heat to rolling boil. Slight sticking on bottom of dutch oven may occur... I think it makes for better tasting pie! Lower heat and add peas and carrots. Continue heating for 5-10 minutes.
Crust
Use the recipe on the back of a Bisquik box for biscuits....Double the recipe. While filling ingredients are heating. Turn half of the biscuit dough out onto a floured board. Roll the dough out to 1/4' thickness. Fold in half one direction, then half in the other direction. Place dough in a CAST IRON skillet so the dough goes completely up the sides of the pan. Roll out second half of the dough to 1/4 inch (or so).
Remove filling from heat and immediately place in the dough-lined skillet. Use second crust to cover the filling, turning under at the edge of the skillet.
Place skillet into preheated oven (400 degrees). Bake for 15 - 20 minutes or until top crust is puffy and golden brown on top.
Use spoon to "cut" the pie and place on plates...you are NOT going to get nice "clean" pieces of pie, but more like crust and filling mixed.
This is my kids' new favorite dinner! The recipe sounds more complicated than it actually is in making the dinner. 15 minutes prep time (if the turkey/chicken is already cut from the bird) 15 - 25 minutes cook time...
ENJOY!!!
Mike in La Crosse, WI
Filling
3 cups (plus or minus) Turkey or Chicken slices (leftover roasted Turkey or Rotisserie Chicken)
2 jars Heinz Gravy (or homemade gravy if using leftovers)
1/2 to 3/4 gravy jar of water
1 package (10-12 oz) frozen peas and carrots
Combine gravy and turkey in large pan. Heat on high heat to rolling boil. Slight sticking on bottom of dutch oven may occur... I think it makes for better tasting pie! Lower heat and add peas and carrots. Continue heating for 5-10 minutes.
Crust
Use the recipe on the back of a Bisquik box for biscuits....Double the recipe. While filling ingredients are heating. Turn half of the biscuit dough out onto a floured board. Roll the dough out to 1/4' thickness. Fold in half one direction, then half in the other direction. Place dough in a CAST IRON skillet so the dough goes completely up the sides of the pan. Roll out second half of the dough to 1/4 inch (or so).
Remove filling from heat and immediately place in the dough-lined skillet. Use second crust to cover the filling, turning under at the edge of the skillet.
Place skillet into preheated oven (400 degrees). Bake for 15 - 20 minutes or until top crust is puffy and golden brown on top.
Use spoon to "cut" the pie and place on plates...you are NOT going to get nice "clean" pieces of pie, but more like crust and filling mixed.
This is my kids' new favorite dinner! The recipe sounds more complicated than it actually is in making the dinner. 15 minutes prep time (if the turkey/chicken is already cut from the bird) 15 - 25 minutes cook time...
ENJOY!!!
Mike in La Crosse, WI