Chicken or Turkey Pot Pie

Ultimate in comfort food dinner, and very easy to make. I got this as a "starter" from Emeril 5-6 years ago, and altered to represent real life circumstance of "leftovers", but the results are to die for. Leftover stuffing can also be added, and this kicks the spicing up "differently", given the variations of how you might choose to grind giblets, neck meat, etc into it, and/or use 12 grain bread for stuffing mix.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1  cup  diced onion
• 1  cup  diced celery rib
• 1  cup  diced green bell pepper
• 1⁄3 cup olive oil
• 3  tablespoons  chopped garlic cloves
• 1⁄2 cup flour or 1⁄2 cup cornstarch
• 1 1⁄2-2  lbs  cooked chicken (i.e. "leftover) or 1 1⁄2-2  lbs turkey meat, chopped to chunks (skinless boneless)
• 2  cups  chicken stock or 2  cups  vegetable stock
• 2  potatoes, skinned and diced
• 3  large carrots, peeled and coined
• 1 1⁄2 cups frozen tiny peas
• 1  pie crust

Directions

1. Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.
2. Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a "roux".
3. Add potato, chicken/turkey, carrots, and peas.
4. Heat until at a full simmer.
5. Season with salt & pepper, paprika, and poultry seasoning, to taste.
6. Empty into a Dutch oven and cover with a pie crust, venting to suit.
7. Cook in a 350°F oven for 90 minutes, and serve.