A comforting Pot-Pie often follows a dinner of roasted turkey or chicken in our home.Any leftover veggies can be tossed in or you can make fresh or use frozen ones.Make your own crust or for ease, use refrigerated ones from the grocery store.
Dinner for a friend feeling under the weather includedTurkey Pot Pie, Sauteed Apples, Honey Cornbread mini muffins and Ginger Crinkles cookies.Turkey (or Chicken) Pot Pie
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Ingredients
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth/stock
2/3 cup milk
2 cups cooked turkey (or chicken) cut in small chunks
10 oz bag frozen peas and carrots (I peel, slice and cook fresh carrots, leaving in large chunks and toss in peas)
2-crust pastry
Heat oven to 425 degrees. In saucepan melt butter over low heat. Blend in flour, onion and seasonings. Cook stirring until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gently stir in chicken and vegetables. Set aside.
Prepare pastry and fit bottom crust into deep-dish pie pan. Fill crust and top with remaining crust. Cut slits and bake 30-35 minutes.
Click photos for Ginger Crinkles and Honey Cornbread Muffins recipes
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