Chicken (or turkey) Pot Pie

chicken pot pie

Cooking meat for dinner and having leftovers for a second dinner is a great way to save time.  I like roasting a chicken and using the leftovers in various gluten free recipes, but many chicken dishes can also be used with turkey.  This is one of those, and with Thanksgiving only two days away, you’ll likely have leftover turkey to use this week.

I have a confession to make.  I can’t remember the last time I cooked peas.  I have never liked them.  The only peas I can stand to eat are the small baby peas.  I used to cook them occasionally just so the kids would be exposed to them, but I seem to have quit doing that.  One of my kids hates peas.  When he was younger he would hold them in his mouth forever, unable to swallow without gagging.  Not liking peas myself, I had mercy on him.  I guess that’s part of the reason I don’t cook them.  The rest of the family eats them, but nobody particularly loves them.  The only exception to my dislike is split pea soup, which I only began eating in recent years.

Traditional chicken pot pie recipes call for peas.  I use green beans instead, but if you are a pea lover, feel free to use them in place of the beans.  They won’t require as much cooking as the beans, though, so you can just add them in with the chicken.

Chicken (or turkey) Pot Pie
Recipe type: Main
Serves: 4 - 6
 
Ingredients
  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1½ cups thin green beans, cut in pieces
  • 2 cups chicken, cooked and chopped
  • 2 cups chicken stock
  • 3 Tablespoons rice flour
  • ⅛ teaspoon ground thyme
  • salt & pepper
  • 1 drop biscuit recipe
Instructions
  1. In a large skillet, melt the butter and cook the onion, carrots, celery, and green beans until the onion is transparent and the other veggies are tender.
  2. Add one cup of the chicken stock and the chicken. Heat through.
  3. Whisk together the other cup of stock and the rice flour. Add to the skillet with the thyme and salt & pepper to taste.
  4. Heat and stir until it is thickened.
  5. Place the veggie mixture in a greased 2 quart casserole dish.
  6. Make the biscuit recipe and spread it over the top of the dish.
  7. Bake at 350 degrees about 30 minutes. Use a knife to see if the biscuit dough is done at the center.

This post is linked to Tempt My Tummy Tuesday and Tasty Tuesdays.




signature

Comments

  1. My mom's always hated peas. Ever since she was a kid and her parents made her eat them. I love them though and I would definitely use them in this recipe. Good idea for turkey leftovers!

  2. Tasty Eats At Home says:

    This looks yummy! I'm a big pot pie fan. I never loved peas – until I ate fresh spring peas. The flavor is so much different, so much better! I try to seek out as many fresh peas as I can in the spring, and freeze them. They're still better than store-bought frozen ones.

  3. heartnsoulcooking says:

    I always make two chickens, just for the leftovers. I freeze it and take it out when I need chicken. I love peas (frozen).
    Geri

  4. gfe--gluten free easily says:

    LOL on the peas … I LOVE them. But, I have another friend who hates them and only uses the tiny ones.

    Great job on this pot pie, Linda! Simple reduction sauce concept … always such a great way to make gluten-free dishes that require thickening. :-)

    Shirley

  5. Love pot pie! Its such a great meal =D. Peas have always been a favourite of mine. I remember when I was younger, eating the frozen ones straight from the freezer – they'd be a good little snack, and had a certain sweetness to them. Then, at my aunt's house recently, I had fresh peas from their garden, and they were heavenly. I guess I'm just a pea person!

  6. Chelsey says:

    I have to agree with you, I'm not a big fan of peas, but those baby ones aren't bad. That still isn't enough motivation for me to cook them. I love garden fresh peas. Somehow I don't equate them as being the same thing!

  7. I'm with you on the peas, not my favorite veggie. My daughter, on the other hand, loves them. sigh.

  8. We made this tonight for dinner and it was really delicious. The only thing we thought we might change next time is to add more of the gravy…like an additional cup of chicken stock, more rice flour, thyme, salt and pepper. It was really good the way it is presented though. The topping is really yummy. I am looking forward to making some regular rolls out of it. We will definitely be making it again:)

  9. oh…forgot to add… we don't like green beans so we used peas:)

  10. Holly ~ Thanks for letting me know. I always appreciate that kind of feedback.

  11. Heather says:

    Hi there. Real quick – the link to the drop biscuits above isn’t working properly. I did find the updated recipe, but thought you might like to know so you can fix it for others!

    Love your site. Your recipes have saved us a lot of time and the pain of feeling “left out”. Thanks!

    • Heather, thanks for letting me know about the link. It’s fixed now. I’m so glad you have enjoyed my recipes. Thanks for telling me!

  12. Instead of 2 c. chicken stock, I use 1 c. stock and 1 c. half and half. Comes out exactly as the Swanson/Banquet pies.

  13. Love this

  14. Sharon Williams says:

    I had to laugh at your pea problem at your house. I have one in my house too. My husband and 1 son HATE them while me and the other son like them. My son won’t even pick up a can for me at the grocery. Guess I’ll be making this with green beans lol.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind

*

Rate this recipe:  



Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.
Web Analytics