Photo: Chicken and Turkey Pot Pie with Pepper Biscuit Topping Recipe
Ingredients
Filling:
- 2 small red potatoes, cubed
- 16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
- 1 cup frozen chopped onions
- 1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)
- 1 pound boneless turkey breast, cut into bite size pieces
- 2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)
- 2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)
Topping:
- 16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)
- 1 tablespoon butter, melted
- 3/4 teaspoon black pepper
Directions
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
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By whitsennd
Syracuse, NY
on December 12, 2011
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I didn't read all 127 reviews but here is what I did to, I think, improve this recipe a little. I cut the potatoes in smaller dice and I use 1.5 lbs of fingerling or small Yukon Gold potatoes. I also add two small jars of Turkey gravy and I bake it at 375 degrees for two hours, this insures all the veggies are done. To prevent soggy biscuits I bake them seperately and then serve the caserole over the biscuits. My 10 year old loves this and requests it all the time. Finding something that she actually WANTS to eat is a major coup and I cannot thank Sandra enough for the starting point of a dish which is great for the family and also as casual fare for guests.
By TrishaN
Twin Falls, ID
on November 14, 2011
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This recipe was good, however there were some problems with it. The first problem I noticed is that here, on the website, she says to cook it for 2 hours. I have her semi-homemade slow cooker recipe book, where this recipe is also listed, and it says to cook it for an hour. An hour is DEFINITELY not long enough. I'm changing it in my cookbook to the 2 hours she has here. That would have probably solved all the other issues I had with this dish - namely that it took longer than stated to cook the chicken - yes, I used chicken instead of turkey - the potatoes and carrots were not completely done, and the biscuit bottoms were raw.
It did, however, have great flavor!
By deanstrobel_126...
Sherman, 83
on October 08, 2011
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Very tasty and easy to make; I added more seasoning than in the recipe
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