"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Turkey or Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Annette Wendt

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 ½ stick margarine or butter (3/4 cup)
2 ¼ cup flour
5-6 T. Cold water
1 t. salt
Opt. ¼ tsp. dill and/or celery salt

Filling:
1 stick margarine
1 ½ c. sliced celery
1 c. onion, chopped
2 chicken bouillon cubes
¼ c. flour
1 tsp. parsley
½ t. salt
½ t. thyme leaves
1/8 t. pepper
3 c. milk
2 c. cubed, cooked turkey (or chicken)
1 pkg. (10 oz.) frozen mixed vegetables, thawed

Directions:
Directions:
Preheat oven 425 degrees F. Saute’ celery, onions and bouillon cubes in margarine over medium heat till tender. Stir in flour, parsley, salt, thyme and pepper. Stir in milk. Cook over medium heat till mixture bubbles and thickens. Stir in turkey and vegetables. Fill pastry lined pans (6 small) or put in casserole dish and cover with pastry. Brush with egg wash (1 egg, slightly beaten). Bake 20-25 minutes or till done. (30 minute for casserole) Makes 6 small pies or 1 large casserole (9-12 servings)

Personal Notes:
Personal Notes:
Crust only goes on the top.

 

 

 

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