I’ve finally found a chicken pot pie recipe that is SO fabulous that I will not just make it and eat it, but I eat WAAAAY too much of it :). It’s a lot more work, I think than most, but it’s awesome. You could even just cook it in the pan and put it in bowls with biscuits if you don’t care about a pie, per se. Enjoy!
Ingredients:
· 2T butter
· 2 stalks celery, chopped fine
· 3T dried parsley
· 3 potatoes, peeled & cubed
· 3T flour
· 1 small onion, minced
· 2 carrots, chopped/diced
· 1 tsp. oregano
· 1 glove garlic, chopped
· 2 c. water or stock
· 2 tsp. Better Than Bouillon (chicken)
· 1-1/2 c. turkey, cubed
· ½ c. milk
· Pie crusts or biscuits
Directions:
Preheat oven to 350F.
Saute onion, celery, carrots, parsley & oregano in butter. Cook until veggies are tender. Add garlic. Add bouillon & water/stock. Bring to boil. Add potatoes & cook to tender but still firm. Add turkey, flour and milk and cook until thickened. Add flour or cornstarch/cold water, if necessary.
Put between pie crusts or in baking dish with biscuits on top and bake for 20-25 minutes.
