This recipe was given to me 10 years ago from a dear friend from high school -- "Hi Kathleen!". As always, I've modified it to meet my family's extremely particular tastes. I think altering the filling a bit and using the cheddar garlic biscuit mix for the crust it's a nice tasty twist on the original recipe. I get a little nervous making meals with creamed soups and gravies because of all the fat and sodium usually found in the canned varieties. However, I've found by using the reduced fat and sodium versions of these products and adding salt and other seasonings later on when cooking the flavor isn't compromised and it's a touch healthier.
Ingredients
Filling
3-4 cups cooked chicken cubed
10 oz. can cream of celery soup
10 oz. can of turkey gravy
10 oz. bag of mixed vegetables
1 cup cubed hash brown potatoes
Salt and pepper to taste
Crust
7.75 oz bag of Bisquick Complete Cheese Garlic Biscuit Mix
1/2 cup water
1/4 cup melted butter
Directions
- Pre-heat oven to 375 degrees.
- Mix all the filling ingredients together and put in an 8 x 8 baking dish.
- In a separate bowl mix together the garlic cheddar biscuit mix, water and melted butter.
- Spoon and spread biscuit dough over turkey mixture.
- Bake for 45 minutes
Servings
6 to 8 servings
A Broken Oven Tip
This recipe can easily be converted to a chicken or beef pot pie. Substitute chicken gravy for a chicken pot pie -- and cream of mushroom soup and beef gravy for a beef pot pie.
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