Pot Pie

With Thanksgiving past us it's time to think of some other uses for the likely leftover turkey you have. Now this recipe is a go to in our house for using up leftover turkey and chicken and it's great on those cold winter / fall days. This recipe started from a recipe from the Pillsbury website, but I have modified it to give it even more flavor. You can make your own pie crusts to really knock this one out of the park or use store bought ones if you're crunched for time. We've done both and they both both taste amazing.





Ingredients:

  • 1 box refrigerated pie crusts (follow instructions on box)

  • 1/3 cup butter or margarine

  • 1/3 cup chopped onion

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 3/4 cups chicken broth or bone broth

  • 1/2 cup milk

  • 2 1/2 cups shredded cooked chicken or turkey

  • 2 cups frozen mixed vegetables, thawed

  • 1 tsp dried basil, oregano, and parsley

Recipe:

  1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

  3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

  4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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