Chicken or Turkey Pot Pie

• 1 cup diced onion
• 1 cup diced celery rib
• 1 cup diced green bell pepper
• 13 cup olive oil
• 3 tablespoons chopped garlic cloves
• 12 cup flour or 12 cup cornstarch
• 1 12-2 lbs cooked chicken (i.e. "leftover) or 1 12-2 lbs turkey meat, chopped to chunks (skinless boneless)
• 2 cups chicken stock or 2 cups vegetable stock
• 2 potatoes, skinned and diced
• 3 large carrots, peeled and coined
• 1 12 cups frozen tiny peas
• 1 pie crust

1. Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.
2. Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a "roux".
3. Add potato, chicken/turkey, carrots, and peas.
4. Heat until at a full simmer.
5. Season with salt & pepper, paprika, and poultry seasoning, to taste.
6. Empty into a Dutch oven and cover with a pie crust, venting to suit.
7. Cook in a 350F oven for 90 minutes, and serve.

onion, celery, green bell pepper, olive oil, garlic, flour, chicken, chicken, potatoes, carrots, peas, crust

Taken from www.food.com/recipe/chicken-or-turkey-pot-pie-166806 (may not work)