Real Recipes From Real Home Cooks ®

always good pot pie

Recipe by
Maggie M
In The Kitchen, OH

This is my modified version of the famous Impossible Pot Pie. I make this with chicken or turkey or beef depending on what we have. I love this because it is easy, very forgiving and it's always good. If you are short on fresh vegies or in a hurry feel free to use the frozen or canned stuff .. whatever works best for you ! You can use up a ton of leftovers making it and it's always very tasty. This recipe can be doubled if you need a larger serving size. I would suggest using a 9x13 for anything larger than what I've posted here.

yield 4 serving(s)
method Bake

Ingredients For always good pot pie

  • 6 Tbsp
    butter - cubed
  • 2 c
    cooked chicken or turkey or beef - shredded or cut into cubes
  • 1/4 tsp
    black pepper
  • 2 c
    vegies of your choice - cooked
  • 1/2 c
    sliced fresh mushrooms
  • 1/2 c
    frozen baby peas
  • 1/2 c
    diced yellow onion
  • 1 c
    shredded cheddar cheese
  • 1/2 c
    shredded monterey jack cheese
  • 1/ 4 c
    shredded pepper jack cheese
  • 1 c
    biscuit mix - i prefer bisquick
  • 3/4 c
  • 1 c
    broth - chicken, turkey or beef depending on which pie you are making
  • 1 can
    cream of chicken soup

How To Make always good pot pie

  • 1
    Preheat oven to 350 degrees F. Place the cubed butter into a 7 x 11 baking dish and place in the oven for a few minutes to melt the butter. Remove from oven and swirl around to coat the bottom of the baking dish.
  • 2
    Regarding the vegetables. Use what you like. I prefer to do fresh carrots, celery, green or yellow bell peppers, and corn. I steam the vegies so they are crisp tender prior to adding to this dish. If you are pressed for time or don't have vegies around I am sure you could use frozen and get a great result.
  • 3
    Begin the layering process. You will not stir these together .. just layer them. First spread the chicken or turkey or beef over the melted butter in the baking dish. Sprinkle with pepper to taste. Next evenly distribute the vegetables over top of the chicken. Next will be the peas and the mushrooms evenly spread over top of the cooked vegetables. Next sprinkle the onions on top of everything. After the onions it's time for the cheddar cheese and half of the monterey jack and pepper jack cheeses.
  • 4
    In a large bowl, mix the milk and baking mix. Once that is mixed pour it over top of everything in the baking dish. In small bowl whisk together the broth and the cream soup until it is smooth. Pour the soup mixture evenly over top of the biscuit mixture. And finally it's time to evenly sprinkle the remainder of the Monterey Jack and Pepper Jack cheeses.
  • 5
    Place - uncovered - into oven and bake for 45 minutes. It's done when you can see the top is getting golden brown. Remove from oven and let it sit for about 5 or 10 minutes then serve.

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