Chicken or Turkey Pot Pie

By gtbalm

This dish is designed for Cast Iron Pots and Pans

Per Serving: Calories 481 (From Fat 266); Fat 30g (Saturated 14g); Cholesterol 71mg; Sodium 556mg; Carbohydrate 40g (Dietary Fiber 3g); Protein 14g

Ingredients

• 1/2 cup butter
• 1/3 cup all purpose flour plus more to dust
• 1/3 chopped onion
• 1 3/4 cup chicken broth
• 2/3 cup milk
• Salt
• Pepper
• 16 ounce package of frozen vegetables
• (any combination of corn, green beans, carrots and peas)
• 2 cups cut up, cooked chicken or turkey
• Already made, pie crust for 2 crust pie

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees

Over low heat, melt the butter in a saucepan. Add the 1/3 cup flour, onion, and salt and pepper, and cook until mixture is smooth and bubbly, about 3-5 minutes. Remove from heat.

Slowly add broth and milk to flour mixture, stirring constantly to avoid lumps.

Return to the burner, turn the heat to medium-high, and heat to boiling, stirring constantly, until the mixture begins to thicken and fat bubbles roll to the surface. Boil and stir for a couple minutes more. Remove from heat and mix in frozen vegetables and chicken.

Line the bottom of a 10 inch cast iron skillet or chicken fryer with one pie crust. Sprinkle flour on the crust to cover lightly. Pour the chicken mixture into the crust. Top with the second pie crust, dust with flour, and crimp edges. Cut slits in the top.

Place the pie in the center of the oven and bake for 45 minutes or until the crust is golden and the insides bubbling. (If you're not making this in a Dutch oven or deep skillet, you may want to put a pie plate or oven liner on the lower rack to catch any drips)

Vary It!: Use cut up turkey instead of chicken. For a more savory pie, add 1 teaspoon of thyme or rosemary or 1/2 teaspoon sage to the milk sauce.
Or flavor the pie crust with sesame seed or celery seed.