chicken/turkey pot pie
Per my Pot Pie Dough recipe, this is for a 9-inch pie pan. If you use a 13x9, or a Pampered Chef Deep Dish Baker (11"x2"), you will need to double this recipe. Other cook Vegetables may be used instead of mixed~ use whatever you like.
prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 2 cans cream of chicken soup, (10 3/4 oz.)
- 1 cup mixed vegetables, frozen
- 1/4 stick butter
- 1 - potato, med, steamed peeled, cubed
- 1 1/2 cups chicken or turkey meat, cooked, cubed
- 1 pinch sea salt
- 1 pinch parsley
- 1 pinch garlic powder
- 1 pinch pepper, fresh ground
- 1 - pot pie crust, for 9-inch pie (double crust)
How To Make chicken/turkey pot pie
-
Step 1Place bottom crust in pie pan. Layer potato and meat on bottom of uncooked pie shell. Sprinkle meat and potato lightly with salt. Set aside.
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Step 2In a medium sauce pan place soup, vegetables, seasonings, and butter. Heat through and stir until well blended. DO NOT ADD WATER.
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Step 3Pour soup/vegetable mixture over potato and meat in pie shell. DO NOT OVERFILL. Tap pan on counter to allow mixture to settle slightly. Top pie with top crust. Trim to edge and fold top crust edge over bottom crust edge, tucking both INSIDE pie pan.
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Step 4Top with melted butter if desired. Bake at 375 degrees for 30 minutes, or until crust in golden brown. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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