Chicken n’ Dumplings, Bisquick Style With all of us being confined to our homes and limiting our contact with the “outside” world. The question everyone is asking, “What are we going to eat?” Instead of ordering “curbside” dinners for the term of our qurentine. It’s …
Category: Poultry and Game
Easy Cheesy Turkey Meatballs Easy Cheesy Turkey Meatballs are made with the classic Italian seasonings found in most meatballs and lean ground turkey. After the meatballs are rolled into balls, they’re browned in a small amount of olive oil, in a medium skillet, over medium …
Home Style Chicken or Turkey Pot Pies
My husband made a request a few months back for home style chicken or turkey pot pies. That was actually back in October. I can’t believe its taken this long to share the recipe. Better late than never, as they say. This recipe will make 3 to 4, 7-inch pot pies. I picked up the foil pot pie pans at the Dollar Tree. One pot pie will easily serve two people. Add a salad and a fruit cup for dessert and you have yourself a super dinner. A meal my hubby put his stamp of approval on.
Round Foil Pans
Round foil pans can be purchased at the Dollar Tree. The 7-inch round foil pans come in 4-ct. packs. That means each foil pan is a awhopping .25¢. The flexible foil sides bend in to secure a paperboard lid, if you choose to use it. If making pot pies the paperboard lid isn’t necessary. The pot pies will be wrapped in plastic wrap and placed in the freezer. The foil pans are great for freezer meals, fruit pies, storing leftovers, and much more.
The filling for the pot pies is made up of leftover chicken or turkey. Leftover holiday turkey works perfectly in this recipe as does leftover Sunday roasted chicken. Another option would be to purchase a rotisserie chicken that you can find at almost any super market. Even leftover fried chicken works in this recipe. Leftover fried chicken can also be picked up in most grocery store deli departments and usually for a great price. Any veggies can be added to pot pies too.
I prefer to make the pot pie filling in the morning and allowing the filling to cool before filling the pot pies. This step is necessary to avoid soggy crusts. This is especially important if you’re going to freeze the pot pies. If your going to serve pot pies right away for dinner, you’ll need to cool the filling, again to avoid a soggy crust. Once the filling has cooled to lukewarm, fill and bake. Home style chicken or turkey pot pies will warm you up on a cold, snowy evening.
Make It A Pot Pie Day
This recipe makes 3 or 4, 7-inch pot pies. Set aside an afternoon and ‘Make It A Pot Pie Day’ at your house! Set up an assembly line of foil pans and get busy making pot pies. For convenience, use refrigerated pie crust or get out the big boys (flour and shortening) and make from scratch pie crusts. If making from scratch crusts, depending on how many pot pies you will be making, you might need to double the recipe.
If you want to take your pot pies to the next level, use homemade chicken stock. Homemade is much more tastier than carton stock but if you don’t any homemade stock, carton or canned will do just fine. Once the filling has cooled, use a soup ladle to fill the pie tins. Put on the top crusts and vent the crust by cutting a small circle in the middle of the top crust. Crimp the edges of the pie with the tines of a fork. Bake at 350 for an hour and 20 minutes or until crust is browned and filling is bubbly.
When making the crust, roll it out and use the tin pie pan as your guide. Cut out top and bottom crusts as needed. Line pot pie pans with bottom crusts, pressing crust lightly into the bottom and up sides of pie pans. Use a kitchen scissors to trim any excess overhang crust, leaving a 1/2-inch edge. Do not prick the bottom crust. Add any veggies your family likes. My hubby doesn’t like peas, so I added corn instead.