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2 tablespoons (30 ml) olive oil 1 large leek, white and light green parts, halved lengthwise and rinsed thoroughly, then sliced 2 celery ribs, sliced 2 large carrots, peeled and sliced 1 1/4 pounds (567 grams) raw, boneless, skinless turkey or chicken breast, cut into 1/2-inch pieces 1 1/4 teaspoon. Skillet Turkey Pot Pie with Whole Wheat Buttermilk Biscuits Made from scratch with chunks of roasted turkey and vegetables bathed in a silky, gravy-like sauce. Prep Time 45 mins Cook Time 30 mins. Ingredients.

1 pound ground turkey. 3 tablespoons all-purpose flour. 2 cups 2% milk.

2-1/2 cups frozen peas and carrots, thawed. 1/4 to 1/2 teaspoon salt. 1/4 teaspoon pepper. In a 9to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt.

Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer.

Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through. Optional: Mix together topping ingredients and brush over top of biscuits when they come out of the oven. Stir filling ingredients together in ungreased 9-inch cast iron or oven safe skillet.

3. Cook on stove top on medium until bubbly. 4. Prepare biscuits as directed in rolled biscuit recipe. 5. Cut into desired shapes and place evenly on mixture. 6. Place skillet on baking sheet, bake 26-29 minutes or until crust is golden brown.

Place the biscuits over top of the vegetable pot pie mixture in the skillet. Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Directions Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.

In a large pot add potatoes, carrots and broth and bring to a boil. Cover and simmer until tender. In a large skillet, heat oil and cook onion until translucent and soft.

Sprinkle flour over onion and cook about a minute.

List of related literature:

Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with theyolkofan egg, when the stuffing will be ready for use.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Cool crust completely in pan on wire rack.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Transfer mixture to greased baking pan sprinkled with bread crumbs and bake in 3250–350° oven about 50 min.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Greasing the skillet before lining it with dough ensured a golden-brown crust and made the pie easy to slice and serve.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Old-Fashioned Buttermilk Cornbread with Bacon: In a medium-size skillet over mediumhigh heat, cook 1 cup of diced smoked bacon until crisp.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

The crust should be a tempting golden brown and have a sheen.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

A note before you begin: I offer two crusts for this pie: Sprouted Graham Cracker or Gluten-Free.

“Cultured Food for Life” by Donna Schwenk
from Cultured Food for Life
by Donna Schwenk
Hay House, 2013

Remove the pan that is now on top to expose the bottom of the crust.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

Roll out plain or standing paste as for other pies, put a sheet of it over a large buttered patty-pan, or deep plate, put in smoothly a thick layer of the potato pulp, and bake it in a moderate oven.

“The Kentucky Housewife” by Lettice Bryan
from The Kentucky Housewife
by Lettice Bryan
Applewood Books, 2001

Preheat oven to 350°F. In 9″ by 3″ springform pan, combine graham-cracker crumbs, melted butter, and sugar; stir with fork until evenly moistened.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • My husband does not like sourdough. BUThe ate this recipe for 3 days at lunch. So far I’ve made this twice and he LOVES it! Great recipe!

  • I forgot to put the butter in the dough! I pushed a square of refrigerator hard butter into each of the biscuits before putting them on the top, I hope it works!

  • I like the way you cook, like me! Ha I wing it and most the time it turns out good. I have had some flops but not many and nobody got sick haha. I make those biscuits a lot, my family loves them. Thanks for sharing!

  • Beth great recipe I can’t wait to try it!! Could you make a video on seafood chowder please?? I’m dying to learn how to make it but I only trust you haha:)

  • I love EVERYTHING about your channel! From the fact that you are so real and down to earth, to the homemade food and natural way of living. You are inspiring and transparent. A beautiful person inside and out! Thank you so much for the wholesome and god content you put out! God’s blessings to you and your family <3