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Deep Dish Chicken/Turkey Pie


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  • 6 med. potatoes, pared and quartered
  • 6 med. carrots, pared and quartered
  • 1 small onion
  • 1/4-1/2 cups celery
  • 2 tbs. butter
  • 2 cans of chicken soup
  • 3 cups diced cooked chicken/turkey
  • Biscuit wedge topping
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1/2 cup milk
  • 1/4 tsp. poppy seeds



Step 1

- Cook potatoes and carrots in boiling salted water 15-20 minutes, drain, save 1 cup of liquid. Saute onion, green pepper and celery in butter. Stir in soup and saved 1 cup fluid. Spoon veggies and chicken/turkey into 8-cup casserole, pour sauce over. Bake 425 degrees for 15 minutes while making biscuit wedge topping. Arrange biscuit on top. Bake 15 min.

Wedge topping
Sift flour, baking powder and salt into med. bowl. Cut in 1/4 cup butter, add 1/2 cup milk all at once. Stir until just blended. Turn dough out onto flowered board. Knead lightly 1/2 min. Roll out to size of casserole. Cut into 6 wedges, brush tops with milk. Sprinkle with 1/4 tsp. of poppy seeds.


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