Easy Chicken or Turkey Pot Pie
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 medium carrot, peeled and sliced
- 1 stalk celery, chopped
- 1 medium onion, finely chopped
- 1⁄2-3⁄4 teaspoon dried thyme
- 1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
- 1 tablespoon fresh minced garlic
- 1 teaspoon ground black pepper
- 3 -4 tablespoons butter or 3 -4 tablespoons margarine
- 2 1⁄2 cups cubed cooked chicken (or turkey)
- 1 tablespoon all-purpose flour
- 1 teaspoon all-purpose flour
- 1 (10 3/4ounce) can condensed golden mushroom soup, undiluted
- 1 1⁄2 cups frozen cut green beans, cooked and drained
- salt (to taste) (optional)
- 1 (9 inch) pastry for double-crust deep dish pie
Directions
- In a large skillet melt butter over medium heat.
- Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
- Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
- Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
- To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
- Line the bottom of the pie plate with pastry.
- Add in the chicken or turkey mixture.
- Place the remaining pastry on top; seal and flute.
- Slice a couple of slits on top to allow steam to escape.
- Brush lightly with table cream or milk.
- Cover the edges loosley with foil.
- Place the pie plate on a baking sheet.
- Bake bottom-oven rack for 55-60 minutes or until golden brown.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off