Chicken (or Turkey) Pot Pie with Biscuit Topping

Makes: One 9-inch round pie | Servings: 4–6 | Prep Time: About 1 hour 

THIS IS WHAT YOU NEED

THIS IS WHAT YOU DO

Make the Bottom Crust

1. In a medium bowl, mix together the flour, sugar, and salt.
2. Using your fingertips, cut the cold butter into the flour mixture until it forms pea-sized crumbs.
3. Add the cold water and continue mixing with your fingertips until the dough comes together in a ball.
4. Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes. Use this time to prepare the filling and biscuit topping. 

Make the Filling 

1. In a bowl, combine the cream of chicken soup, frozen vegetables, and chopped poultry. 
2. Stir until evenly mixed; set aside. 

Make the Biscuit Topping 

1. In a medium bowl, mix together the flour, baking powder, sugar, and salt. 
2. Add the cold butter pieces and use your fingertips to crumble them into the dry ingredients until the mixture resembles coarse crumbs. 
3. Stir in the milk just until the mixture comes together. Do not overmix. 
4. Set aside. 

Assemble the Pie 

1. Lightly flour your work surface. Roll the chilled dough into a circle large enough to fit a 9-inch pie plate. 
2. Transfer the dough: place it on a sheet of parchment or waxed paper, then invert it into the pie plate. 
3. Gently press the dough into the plate. 
4. Poke the bottom of the crust 2–3 times with a fork to prevent bubbling. 
5. Pour the filling into the crust. 
6. Using two spoons, drop the biscuit topping in small mounds over the filling. 

Bake 

1. Lightly coat a sheet of foil with cooking spray and place it sprayed-side down over the pie (this prevents the topping from over-browning). 
2. Bake at 350°F for 30 minutes. 
3. Remove the foil and bake for an additional 10–15 minutes, or until the biscuit topping is golden brown. 
4. Remove from the oven and let the pie rest for 15 minutes before serving.