Happy Saturday!

Laundry Day

Happy Saturday! This is what I will be doing today--I got a little behind this week---that is okay, sometimes I like a good old fashioned laundry day.

I saw this on the food network the other day--and it looked so yummy and easy--and plus my family loves pot pie---->
I am going to tweak the recipe a bit--I will let you know how it turned out--maybe I will take pictures too.




Chicken and Turkey Pot Pie with Pepper Biscuit Topping
Recipe courtesy Sandra Lee
Show:
Semi-Homemade Cooking with Sandra Lee
Episode:
Easy Slow Cooking

Filling:
2 small red potatoes, cubed

16 ounces frozen mixed veggies (carrots, corn, peas, green beans)

1 cup frozen chopped onions

1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)

1 pound boneless turkey breast, cut into bite size pieces

2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)

2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)

Topping:

16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)

1 tablespoon butter, melted

3/4 teaspoon black pepper

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.