We just got our first cold front here in Austin and it’s putting me in the mood for the holidays! This time of year I love to share some of my favorite family recipes. So today I’m offering up our tried-and-true EASY CHICKEN POT PIE. This recipe is also a great way to eat up leftover turkey, so file it away for Friday after Thanksgiving. And if you are looking for a delicious (and easy… do you see a theme here?) dessert recipe to go with your holiday meals, try my mom’s chocolate pecan pie.
What is your family’s favorite comfort food around the holidays?
EASY CHICKEN OR TURKEY POT PIE
Ingredients:
1 lb. chicken (you can use leftover rotisserie chicken or turkey leftovers)
1 pkg. (2 crusts) ready-made pie crust
1 pkg. frozen veggies (peas, carrots, corn)
3 T. flour
1/2 c. heavy cream (or milk)
Directions: Cook and cube chicken, or use leftover chicken/turkey. Place in skillet with 1 pkg. frozen veggies. Heat until veggies are warm, possibly adding oil if you need to. Add flour and stir until gummy. Add cream. Pour in pie crust. Top with pie crust. Make slits in top for ventilation. Bake at 350 degrees for about 20-30 minutes until golden brown. Bon appetit!
Laura, there is nothing like turkey or chicken pot pie!! Thanks for the recipe.
I always make one after Thanksgiving and use the gravy and any vegetables leftover plus add a few mixed one. Love those pie crusts that you just unroll!! It makes for a really quick, easy dinner.
Hi B.J.,
What a brilliant idea! I have never used the gravy in my turkey pot pie, but I’m going to try that. Thanks!
No recipe file is complete without a good chicken/turkey pot pie recipe! Nothing says “come and get a hug” like pot pie. And amen on the refrigerated pie crusts–no way could I make one that tastes so good even if I had the time!
Hi Stephanie,
I love those ready-made crusts. I have not ever successfully made a crust from scratch. They always turn out like cardboard and my kitchen is a mess.
I agree, the greatest invention since the wheel.
Mine’s easy, too! LOL Frozen or canned mixed veggies, 1 can cream of chicken soup, can of diced potatoes, chicken breast (1 per eater) diced and sauteed. Mix all together in baking dish. Make Bisquick biscuits using directions on box. Spoon/drop biscuits on top. Bake at 400 until biscuits golden brown.
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And here’s an easy brownie recipe-
1 stick butter, 2 squares Hershey’s Unsweetened Chocolate, 1 cup sugar, 1/2 cup flour, dash of salt, 1 teaspoon vanilla, 2 eggs, 1/2 cup chopped nuts (optional). Melt butter & chocolate in medium saucepan. Stir in sugar, salt, flour, & vanilla. Remove from heat. Quickly stir in eggs. Pour into greased & floured 9″ pan and bake at 350 degress until sides pull away and toothpick inserted in center comes out clean. If using nuts, you can sprinkle on top before baking, or mix into batter. These brownies take less than 30 minutes. Happy weekend!
Hi Silver,
Thank you for sharing! I love the Bisquick idea. I always have that on hand and sometimes I am out of pie crusts. Thanks!!
My husband makes what he calls salami bread. It’s a rolled loaf filled with layers of provolone and thin slices of salami. omg, it smells so good! He’s in charge of Thanksgiving dinner and this is first on his list.
That sounds amazing, Kendra! Right up my husband’s alley. I will have to try this.
With the colder weather, a favorite is lentil soup. I make it with carrots. celery, onion and lentils, seasoning it with tumeric and madras curry. Sometimes I roast butternut squash, mash it up and put it into the soup – it thickens the soup and adds a
sweet flavor.