This dish is made using the recipe for Chicken or Turkey in Gravy–From Scratch. Then you add vegetables, pour the mixture into a pan and finally top it with the topping of your choice. There are 4-different pot-pie toppings to choose from. The first topping is a traditional pie crust that must be rolled out with a rolling-pin or sturdy jar. The second topping is drop biscuits made from scratch. The third topping is similar to the second only made from biscuit mix for speediest preparation. The fourth is a simple topping of mashed potatoes as usually seen in shepherd’s pies. This recipe makes 4-hearty servings. To make a meal all you need to add is refreshing canned fruit, and maybe some hot stewed tomatoes for extra flavor and nutrition.
Chicken or Turkey Pot Pie From Scratch
- Chicken or Turkey in Gravy–From Scratch
- 29 ounce can mixed vegetables or 2 – 15 ounce cans
- 4 ounce can mushrooms, optional
- Topping of your choice, recipes follow
Drain the mixed vegetables and mushrooms. Use this as part of the water called for in the recipe for Chicken in Gravy. Discard any excess. Prepare the recipe as directed. When the gravy has thickened stir in the drained vegetables. Mix well. Turn the mixture into an 8-inch square pan or a deep 9-inch round pan.
Next, choose one of the toppings below to put on top of your pie.
TOPPING I – Pie Crust
- 1 cup all-purpose flour
- 1/4 cup shortening or lard
- 1/2 teaspoon salt
- 1/4 cup fresh water
In a medium-sized bowl combine the flour and salt. Add the shortening or lard. Mush and mash the fat into the flour with a big fork or your fingers. The mixture should be crumbly but there should still be globs of fat the size of small peas. Add the water. Stir the mixture up with a fork until you have a ball of dough. Press the dough together to make a ball. Now, rip off two sheets of waxed paper, roughly square in shape. Place the dough in between the waxed paper sheets and flatten it into a big round pancake. Roll the dough into a large, thin circle. When it seems thin enough, and large enough, loosen the top sheet of waxed paper by gently peeling it back. Lay the waxed paper back down on top of the dough, and flip the whole shebang over. Loosen the next sheet of waxed paper. Throw it away. Gently maneuver the dough on top of the filling in the pan. Remove the last sheet of waxed paper. Crimp or pinch the edges of the dough on top of the rim of the pan with your fingers. Sort of make up the technique as you go along. Poke holes in the middle of the dough with your fork so steam can escape.
Bake at 400° to 425° for about 35 minutes. When the dough is brown in spots and all around the edges, the pie is done. If it seems to be cooking too slowly after 20 minutes, then turn up the heat slightly.
Note–if your pan is square then roll or cut the dough into a square shape, to fit the top of your pan. The rolled dough should be at least 1-inch larger than your pan so you have enough extra dough to crimp to the edges of the pan.
TOPPING II – Biscuits, from scratch
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup dry milk powder
- 3 tablespoons vegetable oil
- 1/2 cup fresh water
In a medium-sized bowl, combine the flour, baking powder, salt and dry milk powder. Mix these dry ingredients together very well, so the leavening is evenly distributed. Add the oil and water. Stir the mixture with a fork or spoon until all of the flour is moistened. The dough will be very thick. Drop the mixture by spoonfuls onto the filling. Bake at 400° to 425° for about 25 minutes. The biscuits should be brown and crusty on top, and the filling should be hot and bubbly.
TOPPING III – Biscuits from a mix
- 2 cups biscuit mix, store-bought or homemade
- 2/3 cup reconstituted milk
Measure the biscuit mix and milk into a medium-sized bowl. Stir with a fork until you have a thick batter or sticky dough. Drop the mixture by spoonfuls onto the filling. Bake at 400° for about 20 to 25 minutes. The biscuits should be lightly browned and the filling should be bubbly.
TOPPING IV – Shepherd’s Pie
Prepare 4-servings of instant mashed potatoes as directed on the box. If desired stir 2 to 3 ounces of Velveeta or shredded canned cheddar cheese into the potatoes. Drop the potatoes by small spoonfuls onto the prepared filling. Dust with Paprika to make it pretty. Bake at 400° for about 20 to 25 minutes. The filling should be bubbly and the potatoes should be lightly browned.