I meant to post this right after Thanksgiving, but I didn’t get around to using our leftover Turkey in the freezer until now. This turkey or chicken pot pie recipe is a family favorite. I make it every couple of weeks because it’s so easy to put together.
Turkey or Chicken Pot Pie
10-inch double crust pie pastry (see recipe below)
2 cups turkey or chicken, cubed and cooked
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup milk
Preheat oven to 400 degrees. Line bottom of pie pan with crust. In a skillet, saute the chopped onion until slightly soft. In a medium bowl, mix together the onion, turkey or chicken, mixed vegetables, cream of chicken soup and milk. Pour into pie crust. Cover with top crust and crimp edges. Slit holes in top crust and bake for 40-50 minutes.
Double Pie Crust Recipe
2 cups flour
1 teaspoon salt
1/3 cup shortening
1/3 cup + 2 Tablespoons butter, softened
6-8 Tablespoons ice water
In a medium bowl, mix the flour and salt. Cut in the butter and shortening until crumbly. Add water one Tablespoon at a time, gently tossing with a fork. Handle the dough as little as possible. Divide the dough into two round balls and refrigerate for a 1/2 hour before rolling out.
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