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Easy Potpie

The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 3 cups cubed cooked chicken or turkey
  • 1 can (15 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup self-rising flour
  • 1/2 teaspoon pepper or lemon-pepper seasoning
  • 1 cup buttermilk
  • 1/2 cup butter, melted

Directions

  • In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
  • For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.
Editor's Note
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 each: 429 calories, 23g fat (12g saturated fat), 107mg cholesterol, 1396mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 27g protein.

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