Chicken and Turkey Pot Pie with Pepper Biscuit Topping

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I decided to write this review because I get requests for this one dish meal from family and friends constantly. It is embarrassingly simple to make and takes only a few minutes to put together before you pop it into the oven. I use cream of celery soup instead of the cream of chicken. The cream of celery soup provides a little more flavor. Usually I get rotisserie chicken from the supermarket and a really thick slice of turkey breast from the deli counter. Old and young alike seem to love this dish. On occasion, I have added mushrooms and leftover chopped veggies like broccoli. Not necessary, but a good way to get rid of leftovers. I can honestly promise that this dish will be a hit in your house.

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Sandra you did it again!!! This receipe is so easy. I had plenty of turkey left over from New Year's Eve so I decided to make a pot pie. The biscuits are the best which I like better than a crust. The potatoes and onions were raw when I first put into mix; however if you cube smaller they will cook in plenty of time; mine did before the 1 1/2 hours. Thank you again!

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I tried this recipe but it did not say whether the potatoes should be cooked or raw. I added them raw and they were still hard when the cooking time was over. My suggestion is to boil them first to soften them. Also, the recipe did not say whether the turkey breast should be cooked or raw as was specified with the chicken. I wasn't sure what to buy, so ended up getting sliced turkey breast from the deli. Please clarify the recipe for future cooks. Thank you.

Mary - Sebring

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Tasty, but it needs some adjustments, in my opinion. Tried this recipe last night with leftover cooked turkey only, no chicken. Followed the recipe exactly except I substituted poultry seasoning for the Grillmates. It never got bubbly, though. It was too dry, and the biscuits did not cook except for the tops. It was disappointing, but I think the recipe could probably be altered to make it work.

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Great recipe, I made it today with left over turkey from Thanksgiving. I used cream of mushroom because that is what I had and it worked out great. I baked the biscuits seperately.

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I loved this simple recipe!

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Frequently requested! I use poultry seasoning for the 'chicken' seasoning. This is a go to dinner at our house all the time. So very easy to make, and tastes so good! Great even the next day. Yum!

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This receipe is so easy everyone loves it. This is one I can even mix together the day before, then just pop it in the oven. I do add more potatoes, use regular chopped onions, make sure it is bubbling nicely before I take it out of the oven to put the biscuits on. I used poultry seasoning salt & pepper and it was a hit. I increase the receipe to make it for several people usually 2 9/13 pans

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I used cream of celery soup, which gives it a little extra dimension. I use an entire rotisserie chicken, boned, skinned and chunked and a 3/4 inch slice of turkey breast from the deli, cubed. Also a little more potatoes as they are a family favorite. This recipe, believe it or not, is the most requested in my family. We all love it.

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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.