This is a fabulous way to use left over chicken (or turkey.)
Preheat the oven to 350 degrees F.
1 1/2 c. cooked chicken (or turkey,) diced
1 – 12 ounce pkg “Country Style” frozen vegetables
2 c. low sodium chicken broth
2 small potatoes, diced
1 T. dried minced onion*
Salt & pepper to taste
1 1/2 t. flour
Crust (top and bottom) for one pie
Place the meat, veggies, potato, broth and onion in a large sauce pan and simmer on medium heat.
Meanwhile, place the bottom crust in a deep pie shell.
When the potatoes are easy to pierce with a fork, add salt and pepper to taste. Remove about 1/4 c. of the liquid and place in a cup. Whisk in the flour, then return it to the pan and simmer for a few more minutes until the sauce thickens, then pour the mixture into the pie shell and cover with the top crust.
Join the crusts at the edges, then cut the top crust in any design you choose to vent. Bake at 350 degrees for 50 minutes, or until slightly bubbly. Serves 4-6.
(*I have a severe intolerance to raw/fresh onion, so I use the dried stuff. You can always replace the dried onion in any of my recipes with the real thing!)
Thanks, Chris!! Pot pie always seemed so hard to make before; this looks doable! I’ll try it soon! 😊
Thanks! I used to make them for my boys. A much healthier offering than the frozen variety, but still comfort food. I hope you like it.
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[…] When it comes to Thanksgiving leftovers, I confess, I do love turkey sandwiches – and the cranberry salad I make with my mother’s recipe. Back in August, I posted my Pot Pie recipe, which works equally well for chicken or turkey leftovers. You can even use your leftover gravy as part of the sauce if you like. It’s a remarkably simple recipe, made even easier if you use pre-made pie crusts. Follow this link to the Chicken or Turkey Pot Pie Recipe. […]