Monthly Archives: November 2012

Chicken Pot Pie with Cheddar Cheese Biscuits

Chicken Pot Pie with Cheddar Cheese Biscuits

I love having lots of leftover turkey after Thanksgiving.  Even with eight people eating, our 16 pound turkey made lots of leftovers.  We had turkey noodle soup, turkey sandwiches, and last night, my favorite:  Turkey Pot Pie.  Yum.  I used the Chicken Pot Pie with Cheddar-Scallion Biscuits recipe from Yankee magazine’s cookbooklet, Lost and Vintage Recipes and tweaked it a bit.   This takes about an hour to prepare, but only about 20 minutes in the oven.

Actually this was Turkey Pot Pie!

I didn’t think to take pictures until after it was cooking in the oven, but I will give you the modified recipe.

Chicken Pot Pies with Cheddar Cheese Biscuits

For the Filling:

3 cups chicken broth            3 medium carrots, chopped

4 medium potatoes               4 tablespoons butter

1 stick celery, chopped          1 medium onion, sliced and diced

1/2 teaspoon salt                    1 cup chopped mushrooms

1/3 cup flour                            1 cup milk

1/4 teaspoon black pepper     2 tablespoons fresh (or frozen) parsley, chopped

3 cups cooked, chopped chicken        1/3 cup green peas, fresh or frozen

Put the chicken broth in a medium pan and drop the chopped carrots into the broth.  Peel and chop the potatoes while the broth is coming to a boil.  Drop the potatoes into the broth and simmer the vegies until barely tender.  Drain the broth from the carrots and potatoes, save the broth and vegetables in separate bowls.


Melt the butter in a large skillet or pot.  Add the celery, onion, and salt.  Saute until soft and beginning to brown.  Add the chopped mushrooms, saute.  Sprinkle the flour over the vegetables in the pan, stirring while you sprinkle. Cook the flour for a couple of minutes, stirring constantly, so it doesn’t burn.  Get out a whisk (if you don’t have one, a long handled spoon will have to do.)  Pour in the milk gradually, stirring constantly.  As soon as it is incorporated into the pan, add the saved broth.  Whisk or stir over medium high heat until it begins to boil.  Boil a couple of minutes until it thickens somewhat. Stir in the pepper, parsley, peas, chicken, carrots, and potatoes.  Pour the mixture into a baking dish.  I used two 9×9 inch pans.  You could also use a 9×13, but it would be very full.  Better use a foil-lined cookie sheet underneath the pan, to catch spill-overs.

Preheat the oven to 425 F.

Cheddar Cheese Biscuits

2  cups flour                                           2 teaspoons baking powder

1/2 teaspoon baking soda                              1/2 teaspoon salt

5 tablespoons cold butter, chopped            2/3 cup cheddar cheese, shredded or grated

2 green onions, chopped                               1 large egg

2/3 cup buttermilk                                          milk, a couple of tablespoons in a small bowl

Mix the flour, soda, salt, and baking powder together in a big bowl.  Either sift it or just stir with a big spoon or wisk. Dump the chopped butter into the flour.  Use your fingers to squish the butter into the flour.  (If you can’t stand messy fingers, use a pastry cutter.)  The flour/butter mixture should be coarse and have lumps of butter.  Stir in the cheese and the green onions.

In a small bowl mix the buttermilk and egg. Beat with a fork.  (I used buttermilk power.  You can also use a cup of milk with a tablespoon of lemon juice or vinegar in the bottom of the cup.) Add the liquid to the flour mixture.   Stir until the liquid is all incorporated into the flour mix.  The mix should not be sticky.  If it is, add a bit more flour.  (I had to add more flour to mine.)

Sprinkle flour on your counter top.  Pat the dough into a circle about 1/2 inch thick.  Cut with biscuit cutter or the rim of a glass. Gather the scraps, pat them together and cut more biscuits.

Place the biscuits scattered around on the top of the chicken mixture. (I used all the biscuits, but afterwards, wished I hadn’t.  One pan was covered with biscuits and soaked up too much of the gravy/broth.  The other pan (pictured above) was better.)

Brush the tops of the biscuits with the milk from the small bowl.  Bake until biscuits are browned and the filling is bubbling.  This should take about 20 minutes.  I left mine in about 25 minutes because I like my biscuits browned.  This makes about 6-7 servings.
Talk about comfort food!  Enjoy.

Oh, here’s a picture of our wood cook stove that I cooked the filling on.

This is a Modern Clarion, made in Bangor, Maine, many, many years ago.

I used the gas stove to cook the pie.  Using a wood oven is tricky.


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Filed under Baking, Family, Recipes