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Chicken/Turkey Pot Pie Recipe

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This recipe for Chicken/Turkey Pot Pie, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tara Bricco
Added: Sunday, February 4, 2007


2 cups cooked chicken or turkey, cut into medium sized pieces
2 cups (+ or-) canned or frozen mixed vegetables (when using frozen I microwave them in microwave safe bowl for about 5 minutes on high before using)
4 tablespoons butter
6 tablespoons flour
½ teaspoon Poultry Seasoning (or ground sage)
¼ teaspoon pepper (coarse grind is especially good)
2 teaspoons chicken seasoned stock base or bullion
2 cups hot water
Caraway Biscuit Crust—see below (or Pillsbury Pie Crusts)

Line bottom of greased 8- x 8-inch square baking dish with 1 pie crust. Put chicken (or turkey), vegetables and onions on crust. Melt butter; stir in flour, poultry seasoning, and pepper. Cook until bubbly and remove from heat. Dissolve seasoned stock base in hot water; sitr into flour mixture and cook over low heat until thickened. Pour over chicken (or turkey). Place top crust over turkey mixture, pressing down firmly around the edges. Bake in 425۫F. Oven 20-25 minutes.

Caraway Biscuit Crust:
(recipe below for one crust—double recipe for double crust)

1 cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon dry mustard
¼ cup shortening
1 teaspoon Caraway Seed
1/3 cup milk

Sift flour, measure and sift again with baking powder, salt and dry mustard. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Add caraway seed and milk. Mix until dough can be shaped into a ball. Roll out on floured board to a 9-inch square. Prick pastry with tines of fork to allow steam to escape. Carefully place over turkey mixture, sealing edges.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is easy and wonderful!




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