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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken or Turkey Pot Pie Recipe

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This recipe for Chicken or Turkey Pot Pie is from Ahlers Family Favorite Recipes, 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:  
4 T butter, divided into Tablespoons
1 small onion, minced
2 stalk of celery, chopped
2 large carrots, diced
2 T. parsley
1 tsp. oregano
salt & pepper to taste
2 c. chicken broth (or 2c. water with 2 bouillon cubes)
3 small potatoes, peeled and cubed
1 - 2 c. leftover cooked chicken or turkey, cubed
3 T. flour
1/2 c. milk
2 pie crusts
Directions:
Directions:
Preheat the oven to 425º. Place one pie crust in the bottom of a deep dish pie plate and rub with a little butter to coat shell.

In a frying pan on medium heat, saute the onions, celery, carrots, and spices in 1 Tablespoon of butter. Cook until tender. Add the chicken broth and bring to a boil. Add potatoes and cook until tender.

In a small pot, melt the remaining butter. Stir in the chicken and flour. Add the milk and heat through but do not boil. Make sure to stir out any lumps of flour. Add the chicken to the vegetable mixture and stir until thickened. Cool slightly then pour into the pie crust. Place the pie crust on top. Crimp the edges tightly and make 4 slits on top to vent out the steam.

Bake at 425º for 15 minutes then reduce the heat to 350º and continue baking for 20 minutes more or until crust is golden brown. Allow to cool slightly before cutting.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great recipe for left over Thanksgiving turkey!

 

 

 

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