Recipe Review

Chicken Biscuit Pot Pie Is the Perfect Shortcut Meal to Warm Up This Week’s Menu

Taylor Kocher
Taylor Kocher
Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
Follow
published Feb 16, 2022
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Turkey pot pie in skillet with portion sliced out.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell
How To Make Leftover Thanksgiving Turkey Pot Pie

Thanksgiving may be long over, but that doesn’t mean the time for chicken pot pie has passed. My dad likes to make pot pie using the leftover turkey from Thanksgiving (the best use of the leftovers, in my opinion). He takes the turkey and combines it with garlic, onion, herbs, milk, a can of cream of chicken soup, canned potatoes, and frozen vegetables before topping the whole thing with canned crescent rolls and bake it. A dream!

For me, chicken pot pie (or turkey) evokes memories of family and the holidays, no matter what time of year it is. So when I saw this Chicken Biscuit Pot Pie shared by @eatwithalyssa on Instagram, I immediately thought of my dad and his shortcut pot pie. And since I love shortcut meals, this recipe definitely caught my eye.

This dish screams comfort and warmth — perfect for those chilly nights when you’re too lazy to cook. Similar to my dad’s pot pie, this one uses canned biscuits as the topping, instead of making homemade biscuits or pie crust. After melting butter you sauté onion, celery, and carrots before adding fresh thyme, garlic, and a little white wine (for some extra warmth). Next, you add another shortcut — frozen vegetables (one of my favorite mealtime shortcuts) — chicken stock, and heavy cream before adding the ultimate shortcut ingredient: one deboned and shredded rotisserie chicken. Season to taste with chicken bouillon, paprika, and some pepper, top with the refrigerated biscuits, and bake!

Winter isn’t over yet, so I can definitely see myself making this pot pie after a long day at work. I especially love that it utilizes not one, but multiple shortcut ingredients. The frozen vegetables are cheap, and often frozen at the peak of freshness, making them a quick and nutritious addition to many dishes. The rotisserie chicken is all seasoned and cooked for you, and chicken bouillon (another favorite ingredient of mine) adds an immediate burst of saltiness and umami-like flavor.

So clearly, if you didn’t catch my drift just yet, I definitely know what I’ll be making this weekend!

Filed in:
Casserole
Main Dish
Recipe Review