On the way home today, I stopped to grab a couple of things so I could make a pot pie tonight for dinner. If you know me, you know I am perfectly content to let Sam do the cooking in our family. I do like to bake, but am not great at cooking meals. But pot pie is my favorite thing to make. Every time I make it, it turns out amazing. And tonight was no exception.
I usually make everything from scratch. This recipe uses a couple of short cuts to save time. It was really good regardless and now I’m not sure I’d go back to doing everything from scratch!
Total prep time is about 15 minutes!
Here are the ingredients:
- Pillsbury double pie crust
- Canned mixed veggies
- Leftover Turkey
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 chicken broth or Turkey stock
- 2/3 cup milk
Preheat oven to 425 degrees.
Melt butter and stir in flour. Cook, stirring constantly until bubbling. Remove from heat, add salt & pepper, broth and milk. Heat to boiling and stir 1 minute or so until thickened. Remove from heat. Stir in Turkey and veggies.
Take one pie crust and lay in the bottom of your pie dish (I use a 2 qt. casserole dish) scrape filing into pie crust. Unroll the top crust and use a small cookie cutter to cut into the top. Carefully lay top crust on top of filled dish. Fold over edges and pinch together. Place cut outs on top.
Place in oven and cook for 40 minutes. Remove from oven and let sit for 5 minutes before serving.
Let me know if you try this recipe. It really is so good! Hoping there will be leftovers for my lunch tomorrow.
(Obviously, Turkey can be switched out for chicken…and it will be just as delicious!)
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