3c Shredded Turkey or Chicken
3c Frozen vegetable medley (carrot, peas, corn, green beans)
1/2c Diced onion
2 Garlic cloves
1/4c All-purpose flour
2 Sprigs of fresh Rosemary
1tbs Italian parsley
1 3/4c Chicken Broth
1/2c Heavy whipping cream
Pre-heat to 325
Heat butter over medium-high in a large skillet.
Add frozen vegetables, onion, garlic and cook until tender.
While stirring continuously, sprinkle flour into the mixture. Add salt, pepper, rosemary, parsley.
Once everything is evenly distributed over the vegetables, quickly add chicken broth.
Stir in heavy whipping cream.
Stir to make sure there are no flour lumps in the mixture.
Turn down heat to medium-low and simmer for 10 minutes.
You want the sauce to thicken but not too much because it will thicken more in the oven.
Stir in turkey and sit to the side while you get the pie shell ready.
Remove dough from fridge and place on a lightly floured surface. If it gets too sticky, just add more flour. Roll each disk into a 12in circle that is about 1/4in thick .
If using pre-packaged dough, just roll out so it can cover your pan.
Transfer dough to a 9in pie pan.
If it tears, just use some extra dough to patch it up.
Add turkey/chicken filling.
Now carefully cover the pie with the other rolled out dough.
Trim extra dough with knife and seal pie by pinching edges with your fingers or a fork.
Use a knife to add a few slits to the top of the pie.
Lightly brush eggwash over the pie with a pastry brush or backside of a spoon.
Bake for 40 minutes and cool for 10 minutes.
If you don’t have any leftover turkey, you can use chicken. I like to use rotisserie chicken when I make this throughout the year.
Keywords: pot pie, chicken pot pie, turkey pot pie, thanksgiving leftovers