One skillet leftover turkey or chicken pot pie with biscuits
Cooking Con Claudia · ♥ 2K likes · 40.3K views · 5 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 stalks celery
- 1 tsp fresh thyme
- 1 tsp sage
- 1–2 lb leftover chicken or turkey
- 8½ oz peas
- 8 biscuits pre-made biscuits
- 4 tbsp butter
- 2 whole potatoes
- salt
- black pepper
Melt the butter in a skillet over medium heat; add the potatoes in bite-sized pieces, season with salt and black pepper, cook 5 to 7 minutes.
Potatoes in butter
- carrots
- ½ whole white onion
Add the carrots, chopped celery and onion; mix and cook another 5 minutes.
- 2 cup chicken broth
- 4 tbsp all-purpose flour
Stir the flour into the chicken broth until dissolved; set aside.
Flour mixed into the broth
- 2 cloves garlic
- black pepper
- Old Bay seasoning
Add the minced garlic, 30 seconds; then the thyme, sage, black pepper and Old Bay, another 30 seconds.
- 2 cup milk
Add the shredded or cubed leftover chicken or turkey, then the broth mixture and the milk.
- salt
Add the peas; stir constantly so nothing sticks and bring to a simmer so the gravy thickens. Taste for salt.
- butter
Place the pre-made biscuits on top and butter them; bake 20 to 25 minutes at 375 degrees.