Wednesday, December 3, 2014

Turkey (or Chicken) Pot Pie Made Really Easy

With leftover turkey, what to do.  I already made a turkey gumbo, turkey enchiladas (with my enchilada recipe on this site), and turkey salad sandwiches.  I looked in my pantry and made a great pot pie!

1 medium onion diced
1/2 stick of butter
1 can cream of chicken soup and 1 can of water
1 carrot diced
2 potatoes diced
2 cups of leftover turkey, diced (you can also use chicken in this)
1/2 cup peas (frozen is best)
1/2 cup corn (frozen or canned)
1/2 tsp sage or poultry seasoning
1 Pillsbury roll-out pie dough

Sautee the onion in butter.  Add cream of chicken plus one can of water.  Add carrots and potatoes.  Cook until slightly tender.  Add the turkey, peas, corn, and sage/poultry seasoning.  Let cool somewhat.  Remove the two pie dough rolls from their box and line a pie plate with one.  Fill with pot pie mixture.  Tope with the other crust.  Crimp both doughs together.  Bake at 375 degrees for 40 to 50 minutes until golden brown.

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