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Skillet Chicken and Biscuit Pot Pie Tasty Recipe

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Healthy Chicken Pot Pie Recipe | NON-SOURDOUGH AND SOURDOUGH VERSION!

Video taken from the channel: Farmhouse on Boone


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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54 comments

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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

  • My husband loves the frozen pot pies. His birthday is on April 14th so I’m thinking about making him this so he can have homemade�� it looks so good

  • Hello Beth! My friend Gretchen was up for the weekend and we made this for our Saturday nite Luxury dinner! It was absolutely the bomb so delicious and fun to make to boot. During a recent trip south we picked up our favorite White Lily flour and we used it to make the drop biscuits and OMG so good. Thanks for this wonderful recipe the leftovers will delicious during our snowy weekend!

  • This looks amazing! I’m going to make it with jackfruit instead of chicken to make it vegetarian. It looks like a really convenient take to work meal. Do you think it would work in a Dutch oven? My cast iron is so tiny ��

  • I’ve been watching your chanel for a couple of weeks now. I was angry a while ago so I decided to come and watch some of your videos. I love seeing how passionate you are about what you do. Thank you so much for creating these videos. This is my escape place. ����

  • Oh what a beautiful Recipe! You solved my desire to not make pastry! I love scones, what we call biscuits here in Australia. Can’t wait to try it soon! Xxx

  • Great recipe! I make one very similar, but without biscuits and with turkey! Its a great way to use up leftover Thanksgiving turkey and its pretty darn tasty to boot.

  • That looks amazing! I’m definitely going to try this once the weather cools down. Looks so comforting. Thank you for sharing Lisa x

  • Yum! I’d love to know where you got your wood cutting board and how you take care of it. (Do you cut meat on it too?)
    Also where can I find a good pepper grinder?

  • What a fantastic dish, simple, satisfying and healthy dish (changed cream to coconut cream). Winter is upon us in New Zealand here, a great week night family dish! Have you thought to make a cookbook, I will definitely buy it:)

  • Hey Lisa, what herbs can we hang in the kitchen if you don’t mind my asking, I would love to at least do that since i don’t have a garden. thanks!! I am making that pot pie!! Looks wonderful!!

  • Hey I just want to comment somewhere as quick as possible that I absolutely love your channel! I am looking forward to doing what you teach. I’m looking forward to having and insta pot soon:) I have never made bone broth and am looking forward to it. I am feeling very positive today and wanted to comment on one of your videos of how much I enjoy your channel. Thank you!! I really loved your bulk food prep video!

  • I like your videos because you know what you are doing and do not mind sharing. I love testing recipes. I have altered many over 40 years. Keep up your good work.

  • Hi Beth, I made your chicken & Biscuit casserole for dinner tonight, our friends were so impressed as my husband & I were. So delicious, we all ate more than we should have, but couldn’t help ourselves�� Thank you so much for the recipe. ❤️����������

  • I absolutely LOVE this new style of your recipe videos! So calming and easy to watch. I have tried several of the recipes and they have turned out great! This one is up next! Thanks again, Lisa! Can’t wait to see your next one:)

  • Oh that looks delicious! I have made mini chicken pot pies before everyone loved them! Wish I would’ve thought to use left over turkey to make one! I definitely will use the left overs from Christmas! Thanks for the idea!

  • Hi Beth I’m a new subscriber and I absolutely love your videos! They are so inspirational and look delicious I just wanted to let you know your videos are so amazing I really think you should have 1,000,000,000 subscribers you deserve it! Hopefully you will respond

  • Lisa Lisa Lisa, thank you thank you thank you. I cooked maybe twice a year before covid 19. And now I cook half of our meals. You make delicious home cooking seem easy, although when I made this recipe, I was very frazzled haha. First time making chicken stock and first time making biscuits (I did the non sour dough kind). The dish turned out so good, it will become a staple in our meals!

  • Alright, so I finally decided to try the cook pasta in milk for mac and cheese trick. I DO NOT recommend it. It makes no difference how much cheese you add, all the mac and cheese tastes like is flour. GodAWFUL shortcut. Make it the right way, yes, it requires more work, but you will be rewarded by a much better flavor profile.

  • I like this Channel. But since January it seems as though we’re getting more & more re-hashed seen before recipes. In Jan I thought it was the post-Christmas slump, but here we are almost in March & still watching nothing new in Chicken Pot Pie? Anyone else feel the same?

  • Mac ‘N’ Cheese looked delicious,actually each of them looked delicious <3 great video, by the way we uploaded our second YouTube video,we are struggling to get our first 100 subscribers on our channel, our channel is also related to food,we travel for food, and the video we uploaded is about (cheap street foods) please do check it out:
    https://www.youtube.com/channel/UCVJFjT1n8YXH3kt01guqm3g?view_as=subscriber

  • If you can.. Please help
    Sorry of this isnt allowed
    Over the last year i have been in and out of hospitals. I have spent the last week of January and Most of February in the hospital. My family has been amazing, and my partner has been by my side non stop. Unfortunately we are having trouble with alot more now. If there is anything you can do to help it is very much appreciated. From our family to yours. Thank you.
    https://www.gofundme.com/qfnmes-help-megan

  • 1969. 9. BRAPP. EATS. HAMBURGER. HAMLET. SUNSET. STRIP. #32. BURGER. #1. BACON. ONION. RELESH. 1000. ISLD. 1969. canyonlocalfilmscom

  • My einkorn biscuit dough falls apart after the fermentation process. The last time it was falling apart so bad that I couldn’t even pick up the pieces I cut out.

  • I didnt have peas this time makin this dish but used green beans.pretty good I like peas better!!! thanks beth this is a wonderful recipe!!:-)

  • Amazing and easy recipe and at par with the Cheesecake factory chicken and biscuits. I had to tweak it a bit (instead of Worcestershire sauce, I used soy and fish sauce) and used cheddar cheese, still it turned out great. Thanks. Cannot wait to try more of your amazing recipes..

  • Rosemary would also be AMAZING with this!!! Rosemary tastes WONDERFUL with chicken, as well as roast beaf, IMO.Sadly, I am the only one in my family who likes herbs. My Mom has such a strong sense of smell that everything tastes “bitter” to her.

  • Thanks for the recipe, Lisa! You can really amp up the flavor if you sauté the onions, garlic, and flour separately in a sauce pot. Toss the aromatics in butter until fragrant then sprinkle with the flour and cook long enough to remove the paste-y taste. Then add a 1/4 cup broth or so to create a slurry. Add the rest of the ingredients to the skillet to simmer then add your slurry and stir until the sauce thickens. No flour lumps and the flavor is va-voom! Thanks for all your great recipe ideas!

  • This looks so good… But I only have one problem, you’re using too many doggone bowls and utensils for me. �������� I’m pouring everything from their containers!!! ������ For real tho…

  • I made your recipe this evening! It was delicious! I got lazy and bought a box of the red lobster biscuit mix instead of making my own. Haha. Thanks for the recipe! ☺️

  • Hi Beth, love this and �� from me. Can I substitute the cheese you used with cheddar cheese as its the one we have here. Will it change the consistency of biscuits? Xx

  • Mmmmmm yesssss!!!! Made this a few weeks ago and want to make it again for dinner tonight. But I have a question, how do you keep your leftovers?? Freeze or just refrigerate.

  • Well shoot, I should’ve checked youtube sooner today! I made chicken pot pie tonight and even had extra sourdough starter to use up I went so far as to look up a sourdough biscuit recipe but ended up making sourdough crackers instead and using a non-sourdough biscuit topping for the pot pie. Maybe I’ll try this version next time! Looks so yummy!

  • Nicely done but as a Native Texan, this sauce is way to thin, and soupy. Use Butter / Flour to make a rough and use the same ingredients and it is so much more creamy.

  • Just made this dish. Not the quickest thing to make, but well worth the time. Plus the biscuits taste great and make the dish look pretty too:)
    Thanks Beth for posting..

  • I made this and it was delicious but not enough sauce and came out too dry for my personal taste so I will definitely double it next time! I like smothering the biscuits with the sauce!

  • This is a wonderful dish. Made it yesterday. It was a hit for sure. Was wondering if you make shepherds pie. Thank you Beth. Your dishes are amazing

  • I only added more thickener, a bit of sage! First time I had these, got invited to dinner by a lady many years ago. They were so awful that I had to eat many hot peppers in order to eat them. I didn’t want to be disrespectful! I had no peas or white wine, but made them for dinner anyway! They were delicious! This being comfort food can’t compare, to more sophisticated dishes, but put them on a buffet table, and everyone would share my opinion! Thank you for sharing your recipe!

  • I just started my first sourdough starter and LOVE your series of video’s. Very informative and easy to follow. Once my starter gets up to speed I have several I want to try!

  • Stu delicious and easy however i wished the gravy was a bit thicker i followed directions for the cornstarch but it still came out watery ��

  • I have used biscuits before but never the red lobster mix and the my fav… I will be trying this and I’m getting it’s gonna be a new fav around here!

  • I don’t know how I stumbled on your channel Beth, but I am so thankful I did. I literally want to make everything in your videos they all look soo good!

  • The weather declined so much b/c of the heavy rain today. I knew I had to make this for dinner. My son’s reaction was: “Wow mom, you are becoming fancy! ” The whole family agreed on the taste: It was super delicious AND I couldn’t believe I had made biscuits from scratch. Thanks Beth.

  • I think we will definitely be trying this. Can you make it ahead of time and freeze it and then bake it or would you bake it then freeze it?

  • Made this tonight for my family. It was really delicious! I added spinach to it, only because I had it, and used milk and no wine. Can’t wait to have leftovers for lunch tomorrow. Thank you for this great recipe.

  • The second I saw this video I’m like “dang, I gotta make this” it took me like 4 hours but it was actually good! Sad part was that the pie was demolished in about 3 minutes…

  • I followed the recipe and made this tonight. The whole family loved it! My 5 year old son even did a “yummy” dance. Thanks for your time and work making these videos!

  • Just finished making this and eating it for dinner and it was SOOO amazing. I tweaked the chicken filling part a bit to my taste but used the exact ingredients (minus dill) and used habanero pepper jack cheese. The biscuits were so good! I will be making the biscuits again just to eat with other things. 10/10!

  • Family tasted your recipe and it turned a grumpy husband into a happy one.  The family gave thumbs up.  I will make this again!  I will add we eat kosher style.  I replaced all dairy items with pareve  butter and instead of milk, I used pareve sour cream.

  • Beth, i just made this… it’s cooling now, hoping it will turn own absolutely delicious!! you made it sounds just heavenly. thank you for always making your recipes so easy… i love that! (: