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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

KEVIN'S CHICKEN,TURKEY & DUCK POT PIE Recipe

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This recipe for KEVIN'S CHICKEN,TURKEY & DUCK POT PIE is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 EA CHICKEN BREAST GRILLED
1 EA TURKEY BREAST GRILLED
1 EA DUCK BREAST SMOKED OR GRILLED
1 CAN MUSHROOMS SOUP
1 STALK CELERY
1 ONION DICED
1 DEEP DISH FROZEN PIE CRUST
1 FROZEN PIE CRUST
1/2 CUP MUSHROOMS DICED
1/2 CUP MILK
1/4 CUP SWEET PEAS
1/4 CUP SWEET CORN
1/4 CUP CONCUE SAUSAGE
SALT & PEPPER TO TASTE
1/4 TEASPN ROSEMARY
1/2 TEASPN CHICKEN SEASONING
1/4 TEASPN DICED GARLIC
Directions:
Directions:
IN A HOT SKILLET COOK, ONILNS, GARLIC, CELERY, CORN, PEAS, AND SAUSAGE UNTIL ONIONS ARE CLEAR.
WHILE WAITING, DICE DUCK,CHICKEN & TURKEY IN SMALL CHUNKS.

WHEN ONIONS ARE CLEAR, PUT EVERYTHING IN A LARGE POT, ADD MILK, SOUP & SEASONINGS LET IT SIMMER FOR APPROX 20 MINS.

BUTTER THE BOTTOM OF THE DEEP DISH PIE CRUST, THEN POUR THE CHICKEN DUCK & TURKEY MIXTURE IN THE PAN,

TAKE THE FROZEN PIE CRUST AND LAY IT OVER THE PIE PAN, BRUSH WITH BUTTER AND A LITTLE HONEY.

PLACE IN A 350 DEGREE OVEN FOR APPROX 30 MINS, OR UNTIL THE TOP IS GOLDEN BROWN. YOU CAN BASTE THE TOP IF YOU LIKE WITH MORE BUTTER AND HONEY.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 MIN
Personal Notes:
Personal Notes:
I MAKE THESE A LOT FOR KRISTINE'S OFFICE, THEY LOVE A HOME MADE POT PIE.

 

 

 

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