Chicken or Beef Pot Pie with Biscuits
This recipe is a great way to use up leftover soup, as I always seem to make too much, and soup doesn't usually fly two nights in a row with the fam. I used to love it when my Mom made this, and it’s so easy! Just use whatever leftover soup you might have on hand…
Homemade Chicken or Beef Pot Pie with Biscuits
Ingredients
A medium to large pot of leftover soup, or you could make one of these:
- Guinness Irish Stew We all loved this recipe.
- Beef French Stew from Lyn D. Lyn says her whole family loves this one. I’m trying it soon.
- Homemade chicken noodle soup – healing and nourishing
- I didn’t have quite enough leftover soup for this recipe to fill a 9×13 pan, so I added more organic broth from the store to my homemade stock already in the soup. Then just taste-test as you add sea salt & pepper, along with other seasonings such as garlic or whatever you’d like, until you get the taste just right. I also added some frozen organic corn and peas because I love that in pot pie, and my family eats those well.
- About 2/3 of a small soup bowl full of your thickener of choice: homemade corn starch use organic to avoid GMOs, arrowroot flour (for those avoiding gluten), sprouted flour (to avoid phytic acid and refined flours — read more here about sprouted whole grain flour), einkorn flour, or regular organic unbleached white flour if that’s what you have.
- Homemade biscuits recipe here
Instructions
- Thicken your soup by adding very cold water to your thickener and whisk well until you have a smooth, semi-thick pasty consistency. Slowly pour into boiling soup while stirring. I've heard that the key to avoiding lumps is to have your thickening very cold and your soup very hot. Sometimes this works for me, sometimes it doesn’t – do you have any more tips for avoiding lumps in your gravy or thickened sauces? If there are lumps, just strain them out.
- Butter a 9×13 glass baking pan (or stainless steel baking pan)
- Once the soup thickens up after cooking a bit with the thickening mixture, pour it into the baking pan.
- Top with Homemade biscuits – I made these with the buttermilk variation and they were delicious – so light and flaky!
- (You could freeze it at this point to defrost and bake later for a quick dinner!)
- Bake until biscuits are golden brown – about 15-20 minutes on 350*.
- Serve with the stew mixture spooned over top of the biscuits.
- This is similar to a stove-top version I’ve posted before: Pork Ala King.
Let me know if you try it! 🙂
KitchenKop says
Hi Erin,
Yep, you just put the dough on top and bake it all together. I’m hungry. Wish I had some now!
Kelly
Erin says
This recipe looks fantastic! Just one question…are the biscuits already cooked? Or do you put the dough on top to cook in the oven? Thanks!
Katie @ Kitchen Stewardship says
I am so with you on using up leftovers. My similar post (just using up leftover meat and veggies) is here: http://www.kitchenstewardship.com/2009/05/05/a-successful-experiment-turkey-pot-pie/
My tip for cream sauces w/o lumps is this: shake up the cornstarch or flour and water mixture WELL. I have a glass jar solely for that purpose – I know the lid fits tightly, and I don’t wash it, just rinse, b/c it will be used the same way every time.
Katie @ Kitchen Stewardship
Copter says
I have fallen in love with chicken pot pie recently. I can imagine the delicioius crust now. I’ll have to refer my wife to this page.
angie says
love this type of recipe
Jendeis says
Sounds so yummy! Actually, I’m in love with anything that includes biscuits. 🙂
Jendeis