Turkey (or Chicken) Pot Pie

Turkey (or chicken) pot pie can be a quick and easy meal to make if you have the right ingredients on hand. Today I tried the pot pie in the slow-cooker. My husband didn’t think it looked very appealing, but my daughter loved it! I hope you’ll give it a try!


Pie filling:
1 pound turkey or chicken (cooked and cut into bite-sized pieces)
1 quart turkey or chicken broth
¼ cup Better Batter Gluten-free Flour
½ to 1 cup milk, half and half, or water
1 small bag frozen mixed vegetable
Seasonings to taste (I use garlic powder, onion powder, salt, black pepper, and sage.)

(I omit the sugar in the biscuit recipe when making pot pie.)
1 recipe (8 biscuits) “Biscuits Supreme” from Better Homes & Gardens cookbook (My cookbook is copyright 1996, but the same recipe is in my mother’s cookbook that she received as a wedding gift in 1970! You could also use any biscuit recipe you choose.) **See below.**

You could also substitute biscuits made with Better Batter Gluten-free Pancake and Biscuit Mix.


1. Pour turkey or chicken broth in a medium mixing bowl.
2. In a small mixing bowl, mix ¼ cup Better Batter Gluten-free Flour with ½ to 1 cup milk, half and half, or water.
3. Whisk flour and milk mixture into broth. Add seasonings to taste. (This mixture will thicken as it cooks.)
4. Stir in chopped turkey or chicken and mixed vegetables. Pour into slow-cooker.
5. Mix biscuit dough, and drop by spoonfuls over gravy, turkey/chicken, and vegetables.
6. Cook on high for approximately 4 hours. (Time will vary depending on your slow-cooker.)

: The biscuit topping may not look very appealing on top when cooked. I left the pot pie in the picture above on high for 6 hours, and the dough browned all of the way through. However, it was not burned, and tasted very good! Cooking dough in a slow-cooker is tricky! The condensation that gathers on the lid may drip onto your dough, making the bread/biscuits a little soggy on top. This didn’t stop my daughter from eating 2 large servings. If desired, you could cook the filling in the slow-cooker, and bake the biscuits separately to be served with the filling.

**Biscuits Supreme (from Better Homes & Gardens New Cookbook, 1996)
Stir together 2 cups all purpose flour, (Better Batter gluten-free flour), 1 tablespoon baking powder, 2 teaspoons sugar, ½ teaspoon cream of tartar, and ¼ teaspoon salt. Cut in ½ cup butter, margarine, or shortening till mixture resembles coarse crumbs. Make a well in center. Add 2/3 cup milk all at once. Stir till moistened.

Here is where I no longer follow the recipe. I mix everything in my food processor or stand mixer. Then I dump the dough onto a sheet of plastic wrap. I use the plastic wrap to help gently shape the dough into a “log.” Then I unroll the plastic wrap and slice the dough into 8 biscuits. I find the gluten-free biscuits are too sticky to roll and cut out. If you mix enough flour in so that they aren’t sticky, then the biscuits are too dense.