Works for Turkey or Chicken, great way to use up leftovers!
This dish comes from my leftover what to do with the turkey ideas from this past Thanksgiving, but I couldn't let NaBloPoMo go this month without re-posting this because hubby loves pot pies, his favorites are the turkey and chicken. This is such a great way to use up any additional turkey or chicken lying around. And when we can afford it, I love to buy a rotiserrie chicken from Publix and then skin it and cut off all the meat to use in many ways. Sometimes a chicken salad but also in a pot pie. So to repost this I'm leaning towards the chicken and not the turkey version.
Fill it with your favorite veggies and you can have a delicious lunch or dinner. I start with frozen vegetables to give me a head start, plus the fact that sometimes I just don't have a lot of time in the kitchen and I have to look for short cuts. Besides I prefer frozen veggies to canned, but if you have only canned, then just drain out of the water it comes in and you'll be good to go. And because it's a pastry, it will fill you up! My husband is a big pot pie eater and once you try making your own, I don't think you'll want to buy the pot pies from the grocer, plus you can make as many as you want whereas you only get one in the package at the store. Hubby usually bought the Banquet chicken and turkey ones (3 for $5) but they just didn't fill him up. That's what I like so much about making my own versions, because I can put in as much or as little of something I want.
Ingredients:
1 1/2 c. frozen peas and carrots, thawed under cold water
5 tbsp. butter
5 tbsp. all-purpose flour
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2-1/2 to 3 c. diced cooked chicken
Pastry for 9-inch two crust pie, prepared or purchased
Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour chicken mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in a 425 degree oven until golden brown, about 35 min. Serves 6.
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Kim McDougal,
Owner of ORMG