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Chicken/Turkey Pot Pie Recipe

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This recipe for Chicken/Turkey Pot Pie is from Recipes To Remember, 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:  
3-4 Tbsp. butter (I'm going to test drive olive oil next time)
3-4 Tbsp. flour
1 tsp. poultry seasoning
ground black pepper, if you want

stock
1/4 - 1/2 cup half & half

peas 'n' carrots (frozen is okay)
diced/sliced celery
diced potato (about a half cup +/- each)
1 cup (+/-) cooked chicken or turkey

Rapunzel Vegan Bouillon
Directions:
Directions:
Cook the peas'n'carrots, celery, and potato. Set aside. Break up the chicken/turkey into 1-2" pieces.

Make a roux with the first four ingredients. Brown, but don't over brown. Add stock and half&half, and stir as the mixture thickens.

Add the vegetables and meat. Season with bouillon (start with 1/2 cube). Heat through. Serve over biscuits.
Number Of Servings:
Number Of Servings:
4-5 Hernandez/ 6-8 Muir
Preparation Time:
Preparation Time:
20 min?
Personal Notes:
Personal Notes:
I think it looks more home-madey if you break the meat up rather than chop it.

I used to make it in a pie, but I'm avoiding Crisco these days. And it was great with the biscuits (and quicker/easier).

 

 

 

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