Glenda’s Chicken or Turkey Pot Pie
If I have some chicken or turkey leftover then I bake a pie. My children have always like it and so I am finally writing down this recipe to pass on down to them. I have also made this for friends and they like it better than the typical potato and carrot kind. And this is what I had for dinner tonight and tomorrow and probably the next night…..
Corn – 1 ½ cups frozen or 1 can
Peas – 1 ½ cups frozen
Onion – 1 small diced fine
Celery – 2 ribs, diced
Chicken or turkey – 2 cups diced
Salt, Pepper, and Lawry’s Seasoned Salt to taste (at least ¼ to ½ teaspoon each)
Two crusted pie crust or one can of Pillsbury Crescent Rolls
8 tablespoons butter, melted
Add to butter, ½ cup flour.
Then add 4 cups milk, (I usually have one can of milk and then add the rest in 2% to equal 4 cups).
Whisk all this together until thicken.
In another pot cooked the rest of ingredients until boiling, drain out liquid and add to white sauce. This should be a thick mixture.
Spray some PAM in a 9x13” pan and add turkey mixture. Roll out the pie crust to fit on top of the 9x13” pan, or if you are using Crescent Rolls, roll them out to fit the pan and bake according to the can. (Usually 375˚F for 10 minutes.) I don’t usually make a two crusted pan, unless, it is half of this recipe and then I put it in a pie pan. Today I tried the Crescents, they are very good! But the kiddos like the pie crust best.
Bake at 350˚F for about 20 minutes for pie crust.
Picture before putting in the oven.
And out of the oven: