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Chicken (or Turkey) Pot Pie Recipe

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This recipe for Chicken (or Turkey) Pot Pie is from Mt. Calvary Church Cookbook 2016, 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:  
1 lb. (or more) of whole roasted chicken, cubed
1 c. sliced carrots
1 c. frozen peas
1/2 c. sliced celery
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 c. chicken broth ( canned broth can be used, but it's preferable to use broth from roasted chicken)
2/3 c. milk
Pie Crust-
2 c. flour
1 tsp. salt
1 c. shortening
1/2 c. cold/iced water
Directions:
Directions:
1. Pre-heat oven to 450ºF.
2. In a Dutch oven, cook onions in butter until they're soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly add chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Add cooked, chopped, chicken pieces and frozen or fresh veggie mix to flour mixture.
4. Put chicken mixture into pie crust and cover with top crust and seal the edges.
5. Bake 30-35 min. or until golden brown and filling is bubbly in the center.
Personal Notes:
Personal Notes:
This is a favorite of Pastor Miller's. This can take awhile, so I usually prepare it in stages throughout the day. I sometimes roast and de-bone my chicken the day before so it's ready to go the next day. Frozen mixed vegetables can be used in lieu of fresh. This is also a great recipe for using leftover turkey meat.

 

 

 

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