Turkey/Chicken Potpie

A cooked pie. Yummy!

This is from a Betty Crocker cookbook. The day after Thanksgiving, I always make potpie with the leftover turkey. I make several and freeze them for days when I don’t feel like cooking. This is one of my favorite meals.

  • 1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
  • 1/3 cup butter
  • 1/3 all purpose flours
  • 1/3 cup chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cups turkey or chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 cups of turkey or chicken
  • Pastry for 9 inch two crust pie

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.

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