Pies! Pies! Pies! Just in time for the holidays.

This week, I’ll be posting about THREE, count ’em, THREE different types of pies… Oh boy! Who can resist!?  Like we didn’t have enough sugar to go around this time of year, I have to triple it up for y’all, right?  Well, feast your eyes because this only happens once a year.   So, depending on what you’re in the mood for, you can take your pick!  You’re welcome.

The first one up is more of a dinner pie– Turkey, or Chicken pot pie! 


I used leftover turkey, frozen from Thanksgiving, but you can also use canned chicken, or even better, rotisserie chicken fresh form the deli.


For bottom Crust : 

1 1/4 cup all purpose flour 

1/2 teaspoon salt 

3 Tablespoons of cold butter, cut into pats 

1/3 c cold shortening 

1/4-1/3 cup ice cold water 

2 Tablespoons of herbs of your choice.  I used sage, thyme, garlic salt, and parsley.  Finely crushed in a pestle and mortar.  (optional)

Mix the flour and salt in a medium sized bowl.  Add the cold butter and shortening and mash with a pastry blender or fork.  Slowly add in the ice water until the consistency is that of a clumpy piece of play-do.  Form into a ball and cover with saran wrap.  Let chill in the refrigerator for 30 minutes.   After chilling, roll dough out onto lightly floured surface.  Fit into 9″ pie pan or cast iron skillet.   You’re ready to add the filling !

If you want the same crust on top to make it look more pie like, you can definitely and easily double this crust recipe!


For biscuit top:   You can make these first, or last.  You can serve them on top of the pot pie for show, or separately with each serving. YUM!

It’s literally just bisquick and milk! I’ve used plain old whole milk, buttermilk, or even almond milk.  Each type works like a charm.  You can add your own flavorings to the biscuits as well, such as chives, parmesan cheese, shredded cheddar, or other herbs and spices.  Be creative here!  You can’t really mess it up….

2 1/4 cup Bisquick mix 

2/3 cup milk 

Preheat oven to 450ºF. 

Mix together in bowl using a fork, or your hands!  Scoop and drop onto a greased, parchmented, or tin foil-covered cookie sheet.  Bake at 450ºF for 8-10 minutes, or until golden brown on top.  Poke a toothpick into the middle to check for doneness.



For Filling:


4 Tablespoons unsalted butter

1/2 cup all-purpose flour

*1 1/2  -2 cups chicken broth

*1  -1  1/2 cups milk

*3-4 ounces of cream cheese

salt and pepper to taste

1 Tablespoon fresh lemon juice

1/4 teaspoon fresh ground nutmeg

*2-3 cups shredded chicken or turkey meat 

2 Tablespoons butter or olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 1/2 cup frozen peas, thawed 

(You can also use a bag of frozen, mixed vegetables).  Mushrooms and green beans work well, too!

1/2 cup diced potatoes (optional)

2 Tablespoons white vinegar 

Optional herbs such as the Scarborough Fair favorites:

i.e. parsley, sage, rosemary, thyme

*I put different measurements on this recipe according to what kind of dish you’re using.  A larger casserole dish will use more, a skillet, or pie pan will use less.  This part will be up to the cook for taste and fit !

Set oven to 375ºF. 

Start by melting butter over medium heat in a sauce pan.  Add flour.  Stir mixture over heat for one minute.  It will be super thick.  Add chicken stock.  Whisk until there are no lumps remaining.  Add milk and cream cheese.  Keep whisking continuously and slowly until cream cheese has melted and mixture is as thick as pudding.  Add chicken, lemon, nutmeg, salt and pepper.  Cook for a few minutes more then set aside.


In a frying pan, melt butter or olive oil.  Sauté onions until translucent.  Add garlic and sauté for a minute or so more.  Add potatoes and cook for several minutes or until they begin to get soft.  Add peas and carrots (*or other vegetables of your choice) and cook for another two-three minutes.


Add vegetables to white sauce mixture.  Or vice versa.  It’s ok if they’re not entirely cooked through.  That’s what the baking will be for next.


Pour mixture into pie crust.  (You can forgo the bottom crust as well, and pour into a greased glass casserole dish or pie pan if you want to keep the carbs low on this one.  You can also substitute meat with tofu!).


Set on middle rack of oven and bake for about 25 minutes.  Reduce heat to 300ºF and bake for another 15 minutes.  Add biscuits on top at the last minute to warm up, or serve separately with pot pie spooned over the top.



And as always-this recipe is so good you’ll have nothing but an empty plate left!



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