1286 - Stovetop Pot Pie#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1286 - Stovetop Pot Pie#
(by Shirley McNevich)
1 TBSP canola oil
1 1/4 lbs. boneless chicken OR ham OR turkey (cut into bite sized
pieces)
1 tsp. salt (if using ham, omit the salt)
1/2 tsp. pepper
garlic powder
2 cups fresh carrot pieces
2 cups frozen diced hash brown potatoes
1 - 15oz. chicken gravy (or make your own)
1 cup fresh or frozen peas (thawed and drained)
1 - 12oz. can Pillsbury buttermilk biscuits
In a saucepan over medium heat add carrot pieces--add enough
water to cover the carrots. Bring to a boil, then cook until softened but
crunchy--drain. In a skillet over medium heat add canola oil and
chicken (or ham or turkey)--add salt and pepper, then stir and cook
until chicken is browned and cooked through. Add cooked carrots,
diced hash brown potatoes, chicken gravy and peas--stir and bring to
a boil. Once boiling, turn heat to low and simmer for 20 minutes (stir
once in awhile). Heat oven to 400 degrees. Open the biscuits--cut
each biscuit into 4 parts and place them on greased cookie sheets.
Sprinkle the tops of the biscuits with garlic powder. Bake biscuits
according to package directions. Remove biscuits from oven. To
serve, add some biscuit pieces to each plate and scoop chicken
mixture over the top using a ladle.
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