Ingredients for Chicken Or Turkey Pot Pie
- 1 medium diced onion
- 1 celery rib, diced
- 1/2 green bell pepper, diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups cooked chicken, cut into 1/2-inch pieces
- 2 cups chicken stock
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup frozen tiny peas
- 1 (9 inch) unbaked pie crust
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup milk
- 1 cup frozen cut green beans, thawed
- 1/2 cup sliced fresh mushrooms
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup leftover stuffing (optional)
- 1/4 cup cooked giblets/neck meat, diced (optional)
- 1/4 cup bread crumbs (optional)
- 1 beaten egg
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How to Make Chicken Or Turkey Pot Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onion, carrots, and celery in olive oil until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Stir in thyme, sage, salt, and pepper.
- Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Stir in cooked chicken or turkey, leftover stuffing, and optional giblets/neck meat and bread crumbs.
- Pour the mixture into a 9-inch pie plate.
- Top with pie crust, crimping the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Brush the crust with beaten egg.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
24g
Carbs
12g
