Source: Betty Crocker's cookbook. This is always a favorite and pretty simple. I've cooked this for years every year following our Thanksgiving turkey gorge. After the big meal, I cook the bird down in a huge stew pot to get all the meat off the bone (skimming fat off as needed). Then I add some veggies and lentils to make turkey soup. Any leftovers from that can go into the pot pie. 3 different ways to eat leftover turkey, and nothing gets wasted!
- 1⁄3 cup margarine or 1⁄3 cup butter or 1⁄3 cup chicken fat
- 1⁄3 cup all-purpose flour
- 1⁄4 cup onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon smoked paprika (optional)
- 2 cups chicken broth
- 2⁄3 cup milk
- 2 cups cooked chicken or 2 cups cooked turkey, cut-up
- 1 (10 ounce) package frozen peas and carrots (fresh vegetables can also be used)
- 1⁄3 cup chopped celery (optional)
- 1 cup chopped potato (optional)
- 2⁄3 cup shortening or 2⁄3 cup lard, plus
- 2 tablespoons shortening or 2 tablespoons lard
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- if using self-rising flour, omit salt
- 4 -5 tablespoons water
- Preheat oven to 425 degrees F.
- Heat margarine over low heat until melted. Blend in flour, onion, paprika salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in chicken and frozen vegetables; reserve.
- Prepare Celery Seed pastry.Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.
- Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape.
- Bake, uncovered, in 425 degrees F oven until crust is brown, 30 to 35 minutes.