Chicken
or Turkey Pot Pie Recipe
Everyone loves this
traditional dish and with leftovers, it's easier than you think. Build
it in a traditional pastry crust, put it in a casserole dish and top
it with leftover stuffing, or make a biscuit-topped pot pie. This is
comfort food at its best.
For this casserole
recipe, you will need leftover chicken or turkey meat, leftover or frozen
mixed vegetables, and gravy. You will also need pie pastry, stuffing,
or biscuit dough (refrigerated or homemade).
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Chicken
Soup, Chicken and Noodles, Chicken and Dumplings, Chicken Pot
Pie, special instructions, and more.
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1. If you are making
a pastry pot pie, line a baking dish or deep-dish pie pan with unbaked
pastry. You will need additional pastry dough to cover the top of the
casserole.
2. Cut chicken or
turkey meat into chunks. Mix the chicken or turkey, vegetables, and
gravy in a bowl. Pour the mixture into the baking dish or pie shell.
3. If you are making
a pastry pot pie, cover the dish with pie pastry as you would for a
double-crust fruit pie. Crimp the edges together with the tines of a
fork. Put slits in the top crust to allow for steam to escape. Bake
at 400 degrees for 20 minutes or until the crust begins to brown.
4. If you are making
a stuffing topped pot pie, cover the top of the pie with stuffing. Bake
at 375 degrees for 30 minutes or until bubbly.
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5. If you are making
a biscuit-topped pie, roll the dough out to 1/2-inch thick. With a cookie
cutter, bottle lid, or glass, cut out 1 1/2 to 2-inch circles. Place
them on top of the casserole with the edges butted together. Bake at
400 degrees for 20 minutes or until the biscuits are golden.
Note: If you use boneless chicken breast meat, this
is a healthy, low fat recipe.
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