Chicken Pot Pie or Turkey Pot Pie
If you are up to your ears in leftover turkey, this pot pie is one great use for it.
- Prepare pastry for double crust pie as usual, but use two-thirds for the bottom layer, since you will be using an 8x8-inch baking dish for this pie. Roll pastry layers into square, rather than round, shapes.
- Preheat oven to 400°F.
- Over medium heat, melt the butter in a medium skillet. Sprinkle in the flour and stir for a few minutes until smooth and flour has "cooked" a bit. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Simmer for about 3 minutes until sauce has thickened. Remove from heat and stir in the sour cream and grated cheese. Cover and keep warm. (The sauce can be made ahead of time, refrigerated, and reheated before making the filling.
- In a medium saucepan, combine the chicken broth, potatoes, carrots, celery, parsley, thyme, onion powder, salt and pepper. Bring to a boil, then lower heat and simmer, stirring occasionally for ten minutes. Remove from heat.
- Drain cooking liquid from vegetables. Mix drained vegetables with chicken or turkey pieces in a medium bowl. Pour sauce over the turkey and vegetables, and toss to combine well. Spoon mixture evenly into prepared pastry dish. Add top pastry and crimp edges. Make several slits in the top to vent. Brush top with a tablespoon or so of milk, if desired, to ensure a nice golden crust.
- Bake at 400°F for 30 minutes or until crust is golden brown. Serve hot.
- Makes about 6 servings.
Prep time: 12 minutes; Cooking time: 15 minutes; Total time: 27 minutes
Recipe editor Patricia Mitchell