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I love pot pies, especially chicken or turkey, but they are so expensive to buy if you want the good ones, and they are soooo fattening, too.   I wanted to make my own pot pie, but the recipes I usually found required using a Campbell’s cream of something soup and then a biscuit type crust, which was good, but not what I really wanted.   This year I finally found a recipe that is easy and yummy and tastes just as good if not better than the store bought kind.  The original recipe is for turkey since it was for those leftovers at Thanksgiving, but you can make it with chicken, too, or beef even, I suppose.  The recipe makes two pies, so you can eat one right off and freeze  the other one for later.  Pam

Here it is:

Turkey/chicken Pot Pie


2 medium potatoes, peeled and cut into 1-inch pieces

3 medium carrots, cut into 1-inch slices

1 medium onion, chopped

1 celery rib, diced

2 T butter

1 T olive oil

6 T all-purpose flour

3 cups chicken broth (If you want a beef pie, use beef broth.)

4 cups cubed cooked turkey or chicken or beef

2/3 cup frozen peas

1/2 cup plus 1 T heavy whipping cream, divided

1 T minced fresh parsley or 1 t dried parsley flakes

1 t garlic salt

1/4 t pepper

1 package refrigerated pie pastry or your own favorite recipe  (I  made my own.)

1 egg


In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

Spoon into two ungreased 9-inch pie plates. Roll out pastry to fit top of each pie; place over filling.  Trim, seal and flute edges. Cut out slits in the pastry  for steam to escape.  In a small bowl, whisk egg and remaining cream; brush over pastry.

Cover and freeze one pie for up to three months.  Bake the remaining pie at 375 degrees for 40-45 minutes or  until golden brown.  Let stand for 10 minutes before cutting.

To use frozen pie: Remove from the freezer 30 minutes before baking.  Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes.  Remove foil, reduce heat to 350 degrees and bake 50-60 minutes or until golden brown and bubbling.

Recipe from the Taste of Home Magazine


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