There was no, way I couldn’t let you know about a #Holiday that falls on September 23 National Great American Pot Pie Day #GreatAmericanPotPieDay. I don’t know about you, but I love Pot Pie’s. My moms favorite Pot Pie and mine as well was Beef.
David will not eat Pot Pies because they have Peas in them and David says his head would spin around if he ate the Peas like some Halloween movie he watched as a child. I will eat Turkey Pot Pies as well as Chicken which is Charlie’s favorite.
I usually purchase Banquet Pot Pies for lunch but sometimes I splurge and get Marie Callendar’s Pot Pies which will make me two meals at times. For lunch this afternoon I’m going to have Marie Callendar’s Beef Pot Pie. Would you want to join me for lunch?
I remember as as a child my parents using Bisquick and they would make a Chicken Pot Pie for dinner. I don’t know why they never made Beef or Turkey when we have both meats in our kitchen at all times. I thought I would share a recipe for a Bisquick Chicken Pot Pie, Beef Pot Pie and Turkey Pot Pie for dinner this evening.
Bisquick Chicken Pot Pie
Ingredients
- 1 cup cooked chicken, diced
- 1⅔ cups frozen mixed vegetables, thawed
- 1 (10 oz) can cream of chicken soup
- 1 cup Bisquick baking mix
- ½ cup milk
- 1 egg
Instructions
- Preheat oven to 400°F (204°C).
- Mix the filling: In a bowl, combine chicken, vegetables, and cream of chicken soup. Spread into the bottom of an ungreased 9-inch pie pan.
- Make the crust: In another bowl, stir together Bisquick, milk, and egg until well blended. Pour over the chicken mixture.
- Bake for 30 minutes or until the top is golden brown.
- Cool slightly before serving.
This recipe is quick, hearty, and uses pantry staples—great for busy weeknights.
Classic Beef Pot Pie Ingredients
- Beef: Cubed chuck or stew meat, browned for flavor
- Vegetables: Potatoes, carrots, peas, onions, and celery
- Gravy: A rich sauce made from beef broth, flour, and seasonings
- Crust: Flaky pie crust or puff pastry on top (sometimes bottom too)
Directions
- Brown the beef in a skillet with salt and pepper.
- Sauté vegetables until slightly tender.
- Make the gravy by adding flour and broth to the pan.
- Combine everything and pour into a baking dish.
- Top with crust and bake until golden brown.
Turkey Pot Pie
Ingredients:
- 2 cups cooked turkey, diced
- 1 cup frozen peas and carrots
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 3/4 cups chicken or turkey broth
- 2/3 cup milk
- 2 unbaked pie crusts (store-bought or homemade)
Instructions:
- Preheat oven to 425°F (220°C).
- Sauté veggies: In a large skillet, melt butter over medium heat. Add onion, celery, peas, and carrots. Cook until tender.
- Make the roux: Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
- Add liquids: Gradually stir in broth and milk. Cook until thick and bubbly.
- Combine: Stir in diced turkey. Remove from heat.
- Assemble pie: Place one crust in a 9-inch pie dish. Pour turkey mixture into crust. Cover with second crust, seal edges, and cut slits on top.
- Bake: Bake for 30–35 minutes or until crust is golden brown. Let rest for 10 minutes before serving.
Remember a Pot Pie needs both a top and bottom crust or at least that is what I prefer. I hope you enjoy the recipes, and which Pot Pie would you most like to make Chicken, Beef or Turkey and why? If you have a recipe, you think I should check out leave me a comment.
Thank you,
Glenda, Charlie and David Cates
