Tank Cooks Turkey Pot Pie
Thanks to Amy Gray for the recipe.
Ingredients:
- Ready-made Pie Crust for 9-inch ceramic pie dish (2 in package)
- 2 1/2 cups of diced and cut-up pre-cooked chicken or turkey
- Bag of frozen veggies ( carrots, peas, green beans and corn).
- 1/2 cup of half-and-half.
- 1/3 cup of chopped onion
- 1 tbsp of chopped garlic.
- 1/3 cup of butter.
- 1/3 cup of flour.
- 1 3/4 cup of chicken or turkey broth.
Directions:
- On med heat, melt 1/3 cup of butter
- Add 1/3 cup of onion and sauté for about 2 minutes.
- Add Garlic and continue to cook for a minute.
- Add the 1/3 cup of flour and whisk for about a minute.
- Add the chicken broth and half and half slowly to that as you are still whisking it until it thickens.
- Add a bullion cube to get a more chicken flavor.
- Add the shredded or cubed chicken or turkey and frozen veggies. Let it get warm and bubbly.
- Take your pie crust. The first one is placed into an ungreased pie dish. Make sure you press down on it to fit the dish.
- Pour your chicken mix into the dish.
- Place the second crust over that. Crimp the edges to seal.
- Take a knife and cut two slits on the pie for steam to escape.
- Brush melted butter on top to help brown and prevent flaking of the crust.
- Cook in a preheated oven at 425 degrees for 35 minutes.
- Let sit for ten minutes before serving.
