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TEST KITCHEN APPROVED

Easy Potpie

Name: Easy Potpie
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Laura Odell, Eden, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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.

Self-rising Flour-1 cup

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.

TEST KITCHEN APPROVED

Easy Potpie

3 Reviews Add your review

Yield:6 servings

Prep:5 min

Cook:25 min

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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

Text Ingredients

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Directions

1
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.

2
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.