Chicken or Turkey Pot Pie (MRS)

By hmp13

Ingredients

• 8 cups chicken or turkey broth
• 8 boneless skinless chicken breasts, or 8 boneless skinless turkey breasts, cut into 1 inch cubes (about 8 cups)
• 1/4 cups minced onion
• 2 cups frozen corn
• 2 cups frozen peas
• 2 diced carrots
• 1/2 cup flour
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 hard-boiled eggs, chopped
• 10 unbaked buttermilk biscuits, or 1/2 recipe unbaked plain pie pastry
• 2 tablespoons butter, melted

Preparation

Step 1

Preheat the oven to 425. Butter a large baking dish.

Combine the broth, chicken, onion, corn, peas, and carrots in a large saucepan over medium high heat. Bring to a boil, then decrease the heat to medium low. Simmer, stirring occasionally, for 15 minutes, until the chicken is very tender. Stir the paste into the chicken mixture and cook, stirring constantly, for 2 minutes, until thickened. Stir in the salt and pepper and eggs.

Pour the chicken mixture into the prepared baking dish. Arrange the biscuits on top. (If using the pastry, roll the dough out to a thickness of 1/3 inch. Lay the pastry over the filling and press the edges against the side of the baking dish to seal. Cut several slits in the pastry with the tip of a sharp knife to make steam vents.) Bake for about 15 minutes, until bubbly and browned. Remove from the oven and brush with the melted butter. Serve hot.