This comforting recipe is perfect for a chilly evening dinner. I use leftover turkey and vegetables for a delicious pot pie. This meal is comfort food at its best.
Pot Pie: Chicken, Turkey or Vegetable
From the kitchen of Priya Hutner · Serves 4–6
2 prepared pie crusts
2 T olive oil
2 T butter
1 small onion, diced
1 celery stalk, sliced
2 cloves garlic, sliced
1 large potato, peeled & diced in small cubes
½ pound of cooked chicken or turkey
1 12 oz. bag organic frozen peas, carrots & string beans, defrosted
½ C mushrooms, sliced
1 C chicken or vegetable stock
1 C heavy cream (nondairy milk as a dairy-free alternative)
2 T flour
1 t salt
1 t pepper
In a large pot, sauté onions and celery in oil and butter for 5 minutes. Add garlic; cook for 3 minutes. Add diced potatoes; cook for 5 minutes. Add spices and flour; cook for 1 minute, making sure to mix flour well. Add in stock and cream. Add bagged vegetables, chicken or turkey (omit meat for a vegetarian version) and mushrooms; cook for 3 minutes. Add spices and mix.
Pour it all into one piecrust and top with the second crust. Bake at 375 degrees F for 20 to 30 minutes or until crust is golden brown.
