Chicken or Turkey Pot Pies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in he Spring 2009 edition of Cooking for 2. I made a couple of changes and really loved that the recipe makes 4 pot pies-2 for now and 2 for later. Very easy and economical. Ingredients:
1 small onion, chopped |
1 medium carrot, diced |
1 small potato, peeled, diced |
1/4 cup chopped celery |
3 tablespoons butter |
1/4 cup all-purpose flour |
salt, to taste |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon rubbed sage |
1 cup low-fat milk, or |
1/3 cup powdered milk, reconsituted with 2/3 cup water |
1 cup low sodium chicken broth |
2 cups cubed cooked chicken, or |
2 cups cubed cooked turkey |
1/2 cup frozen peas |
1 sheet refrigerated pie pastry |
Directions:
1. In a large saucepan, saute the onion, carrot, potato and celery in the butter until tender; sprinkle in the flour and seasonings until blended, cook for a couple of minutes to incorporate the flour.
2. Gradually add in the milk and broth; bring to a boil and cook for 2 minutes or until thickened.
3. Stir in the chicken/turkey and peas; divide mixture evenly between 4 ungreased 5 inch pie plates.
4. Divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle. Place each circle on top of the filling, trim, seal and flute edges.
5. Bake in a 375 degree oven for 18 to 20 minuts or until golden brown. Let stand for 10 minutes before serving.
6. If desired, prior to baking, wrap the pies in foil and place in freezer for up to 3 months. Remove from freezer 30 minutes before baking, cover edges of the crust loosely with foil and place on a baking sheet. Bake at 375 degrees for 30 minutes.
7. Remove the foil and bake 15 to 20 minutes longer or untilgolden brown and filling is bubbly.
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