This is one of our favorite meals and one that I often use when taking meals to others. It is one my my most requested recipes. The picture is of individual potpies that I made for us. When I make it as part of a meal that I take to someone else, I use a disposable 9 inch deep dish pan. It is a complete meal since it has lots of meat, veggies and the crust is bread, plus it is delicious.
Turkey Pot Pie
- 2 prepared pie crusts or a sheet of thawed puff pastry
- 8 Tablespoons butter
- 1/2 cup flour
- 1/2 of an onion chopped
- 1 bag of frozen veggies (peas and carrots or peas, carrots and green beans)
- 1 bag of frozen corn
- 4 medium potatoes-diced
- 2 cups left over chicken or turkey – cut into bite sized pieces
- 2 to 3 cans of chicken broth
- Melt the butter in a large pan.
- Stir in onions and potatoes, cook for a 3 to 5 minutes.
- Add flour and stir and cook for a couple of minutes (it will be very thick).
- Slowly add the chicken broth and whisk until smooth. Continue adding chicken broth until the consistency is like thick gravy. Cook for several minutes until the potatoes are soft and continue to add chicken broth as needed to thin it if it gets too thick.
- Stir in frozen veggies.
- Stir in cooked chicken or turkey.
- Heat through.
- Put one of the pie crusts in 9 inch deep dish pan.
- pour the filling into the crust.
- Cover with the second crust.
- Seal the edges and cut slits in the top.
- Brush with egg white.
- Bake at 425 degrees for about 30 minutes or until crust is golden brown.
- Pour the filling in a casserole dish and top with a sheet of puff pastry, seal edges.
- Add a little chicken bouillon, gravy mix or left over chicken or turkey gravy to make the chicken flavor stronger.
- Replace about a half of a cup of the chicken broth with 1/2 cup half and half for a richer broth.