Turkey (or Chicken) Pot Pie
- 1 box Pillsbury Refrigerated Pie Crusts, 2 Crusts, Softened As Directed On Box
- 4 Tablespoons Butter
- 1/2 whole Onion (medium Size) Chopped
- 1 stick Large Carrot, Diced
- 2 stalks Celery, Diced
- 3 Tablespoons All-purpose Flour
- 3 sprigs Thyme
- 1/2 teaspoons Salt
- 3/4 teaspoons Pepper
- 1- 3/4 cup Turkey Or Chicken Stock
- 1/2 cups Milk
- 2- 1/4 cups Leftover Cooked Turkey Or Chicken, Chopped
- 15- 1/4 ounces, weight Corn, Canned. Drained And Rinsed
- 1 Medium Potato, Cooked And Chopped
- 1 Egg, Beaten
- * I made my own turkey stock, but if you buy it or if you use chicken stock, you may want to add less salt.
- 1.
- Heat oven to 425 degrees F. Thaw pie crusts as directed on box for a two-crust pie.
- Place one of the crusts into a 9-inch glass pie plate.
- Set the other one aside.
- 2.
- In a 2-quart saucepan, melt butter over medium heat.
- Add onion, carrot, and celery; cook for 8 minutes, stirring frequently, until tender.
- Stir in flour, thyme, salt and pepper until well blended and cook for 2 minutes.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- 3.
- Stir in turkey, corn, and potato.
- Remove from heat and let it cool off a bit.
- Spoon the mixture into the crust-lined pie plate.
- Top with the second crust; seal edges and flute the edges.
- Cut slits in several places in the top crust.
- Note: I alway place a cookie sheet under the pie pan while baking just in case bubbles over.
- 4.
- Cover the edges of crust with strips of foil and bake for 20 minutes.
- Remove the foil and brush the top of the pie with the beaten egg and sprinkle with some more salt and pepper, and cook for another 15-20 minutes, or until the top is golden brown.
- 5.
- Let stand 5 minutes before serving.
pie crusts, butter, onion, carrot, stalks celery, allpurpose, thyme, salt, pepper, turkey or chicken, milk, chicken, weight corn, egg
Taken from tastykitchen.com/recipes/main-courses/turkey-or-chicken-pot-pie/ (may not work)