Chicken or Turkey Pot Pie with Biscuit Crust
This is the chicken pot pie recipe I use as our standard. It is from “Savoring the Seasons” cookbook. If make the whole recipe, use the large white oblong casserole dish. If halving the recipe, use the round white casserole dish. The recipe says that this dish may also be made in individual pies. Use single serving ramekins and shorten the cooking time to 15 min. Can also use leftover cooked chicken breast or turkey. For variety, try adding ham or mushrooms to the filling.
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