Now that Thanksgiving is over you are probably wondering what to do with all that turkey. It seems like the side dishes go a lot faster than the turkey does and you probably don’t have as much left over.
One thing we love to make here is Chicken Pot Pie. It is so easy to make. When I had the baby two years ago friends of ours made us a Chicken Pot Pie and it was so delicious. I’ve always loved it but never knew how to make it. One day I decided to make my own and looked up an easy to make recipe. I honestly cannot say which site I got this from since its been a few years so I cannot give credit and I’m going from memory here. So with all this turkey left over I made a Turkey Pot Pie. I just used the same ingredients I use when I’m making a Chicken pot pie.
- 2-4 cups of Turkey (You can use more or less depending how much you want)
- 1 pkg of Pillsbury Pie crust (or any brand of pie crust – there should be 2)
- 1 can condensed Cream of Chicken Soup
- 1 Potatoes peeled and cut up (optional)
- 1 cup of Swanson Chicken broth
- 1/2 cup of milk
- 1 cup peas & carrots
- 4 tblspn flour (I use whole wheat)
- Adobo for seasoning (You can use Salt & Pepper or any type of seasoning)
- Roll out your pie crust and place one of them in your pie shell and place aside and Heat oven to 425°F.
- In 2-quart saucepan, heat up all your ingredients - soup, turkey, broth and peas & carrots. While that is warming cut up your potatoes and season them a bit. Stir in potatoes and add your flour. Stir until everything is mixed well until bubbly and it thickens
- Spoon everything into crust lined pie plate. Top with second crust; seal edges. Cut slits in several places in top crust.
- I spray a bit of Pam on top of the crust but that’s up to you. If your edges start to burn quickly you can put tin foil around the edge. I use a pie shield so my edges don’t burn.
- Bake 30 to 40 minutes or until crust is golden brown and potatoes are cooked. Let stand 5 minutes before serving.