Friday, April 2, 2010

Recipe for bird pot pie casserole

This is a great casserole-type dish, that isn't too heavy for spring, nor too light for winter. The great thing about this casserole is that it is easy, and everything is in "-ish"

Bird can be chicken, or turkey, I would assume. Not sure how much turkey you would need though...

2 boneless skinless chicken breasts(or equivalent amount of turkey)
2 packets bird gravy mix
1/2 box(ish) bird broth-(approx 24 oz broth)
1 lb mixed vegetables
1 Baking sized potato or equivalent in small potatoes
2 packages Bisquick Complete Buttermilk Biscuit Mix, or the equivalent of your own biscuit mix, or a couple of those peel-whack-pop-bake biscuits in a tube, but if you go this route, get the big fluffy ones, not the little ones

Preheat oven to 350ish

Peel and dice potatoes, cover with water and cook until just fork tender. Don't overcook! If anything, undercook slightly! There will be some additional cooking going on in the oven

Cook bird in manner of your choosing(great way to use up holiday leftovers if using turkey). For chicken, I throw on the trusty George Foreman with some salt and pepper, then chop once cooked. You can also chop, then sautee, it's up to you

While that is working, prepare biscuit mix according to package directions(you can substitute bird broth for the water for additional flavor)

Spread vegetables in bottom of 13 x 9 baking dish.

Drain potatoes and add to vegetables.
Chop chicken and add to vegetables

Prepare gravy using double the liquid called for. Half of the liquid will be water, half bird broth. This thickens up your in-casserole juices somewhat.

Add to vegetable mixture. Add remaining bird broth. If you feel your stuff is getting too thin, you can thicken with a bit of cornstarch. You know, you could probably omit the gravy altogether and just thicken all your bird broth with cornstarch. I'm going to try that next time...

Season with pepper, I don't think salt is necessary here, due to the broth and the gravy being salty, your mileage may vary

plop the biscuits by spoonsful on top of bird-goop-vegetable mixture, covering as much of the top as you can.

Spray a piece of aluminum foil with non-stick spray and cover the mess we just made

place in oven for 30-40 minutes or so. After 30-40 minutes , remove aluminum foil and bake for another 10 minutes, or until biscuits are golden and fluffy.

*The foil is necessary, or else your biscuits will be done on top, and raw underneath, and your gravy, veggies, etc won't have time to mingle. That is pretty much the only part of this dish that is set in stone, cover with foil.*

Like most stew-type food, this only gets better the longer it hangs out in the also firms up a good bit, so there is less juice

Now, convince your significant other that, since you cooked, they have dishes...


  1. Drool!! Will def give this a try, but with veg broth from Earthfare, precooked whole chicken, leftover baked taters (always make too many), and homemade biskies- all of us get whopping headaches from msg and other glutamate-forming substances, so can't use prepacked anythings, but this menu is simple and lends itself well to 'from scratch'. Bet it is just a good as a leftover! Thanks for sharing.

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