Prep 10 mins
Cook 45 mins
The comfort food of all time, chicken pot pie makes a great meal for a wintery day. It is also a great feel better meal to deliver to friends who have been ill or grieving. With a touch of sage for a flavour boost, and shortcuts for faster preparation, this is an ideal meal for busy Mom's.
- 1 1⁄2 cups frozen hash browns
- 1 1⁄2 cups frozen mixed vegetables
- 2 refrigerated 9-inch pie shells
- 1⁄2 cup butter
- 1⁄2 small onion, chopped
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon parsley
- 3⁄4 cup milk
- 1 1⁄2 cups chicken broth
- 2 cups chopped cooked turkey
- 1 beaten egg
- Mix the potatoes and vegetables in a glass bowl and thaw in microwave, set aside.
- In a large saucepan, cook the onions in the butter until soft.
- In a small bowl, stir the flour and seasonings together,then stir this flour mixture into the butter and onions.
- Stir until smooth, then whisk the milk and chicken broth into the flour mixture, stirring until the broth comes to a boil and thickens.
- Add hashbrowns, vegetables and turkey.
- Line a 9" pie plate with one of the crusts, then fill with the turkey mixture.
- Lay the top crust over top,with a sharp knife slice small vents into the top crust.
- Seal the edges together by pinching the two crusts with damp fingers, then brush the top crust with beaten egg.
- Set on middle oven rack and bake for 45 min's at 400 degrees. Let the baked pot pie sit at room temperature for several minutes in order for the juices to thicken up.
- Serve with coleslaw and dinner rolls.
This was good but plain. I followed the recipe except that I only used one cup of mixed veggies and hash browns. I followed the other ingredients as written. I cooked mine for 1 hour at 350.. I liked it but the rest of the family said that it was bland.
I had a lot of turkey left over from Recipe #199612, and was looking for a way to use some of it. I came across this recipe and decided to try it. The recipe didn't state whether or not to use shredded hash browns, so frozen cubed hash browns were used. Also, the recipe didn't state if regular or deep-dish pie shells were to be used, so I purchased deep-dish. And after reading the amount of ingredients, I'm glad I did. And speaking of the ingredients, from Step 1 to Step 6 the recipe was made just as it was written. When it came time to pour in the filling, a lot it poured over the edge of the pie dish. I had to remove about 1 cup of the mixture to be able to top it with the remaining crust. Then the recipe was completed as written. I let the pie " rest " for " about 10 to 15 minutes before cutting into it. I thought the taste was a bit on the " bland & dry " side,but my SO said it was very good. And him saying that is the reason I'm giving this recipe 4****'s. Thank you for taking time to post this recipe and, " Keep Smiling :) "
loved it!! i've always used canned soups in my pot pies because i was nervous to make the sauce myself...never again!! this was so easy & tasted sooooo good! i was using left over turkey, stuffing & mashed potatoes so i didnt use the onion or hash browns but i did saute a jalepeno in the butter which gave the sauce the kick i like. i will definately make this again!!