Perfect Chicken Or Turkey Pot Pie Food

EASIEST "HOMEMADE" CHICKEN (OR TURKEY) POT PIE EVER!

Steps:

• Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
• Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
• When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
• Add veggies to chicken mixture.
• Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
• Bake at 400 degrees until top is browned, about 20 minutes.

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.

TASTY TURKEY/CHICKEN POT PIE

Steps:

• Combine miracle whip, flour, boullion and pepper in a medium saucepan.
• Gradually add milk.
• Cook stirring constantly over low heat until thickened.
• Add meat and veggies.
• Heat thoroughly while stirring occasionally.
• Pour into an 8-inch square pan.
• Unroll crescent roll dough into two rectangles.
• Press perforations together to seal.
• Place rectangles side by side to form a sqaure.
• Place seams together.
• Place square over filling and press around edges to seal.
• Bake at 375 15-20 minutes or until browned and bubbly.

EASY CHICKEN OR TURKEY POT PIE

Steps:

• 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.

PERFECT CHICKEN (OR TURKEY) POT PIE

Steps:

• Find your favorite pie crust recipe. I highly recommend a homemade crust, but if you're pie-crust challenged, a store-bought will do. ;) I make my pie crust a day ahead and keep in fridge till I'm ready. If you're making a double crust pie, go ahead and roll out your bottom crust and place in your baking dish. Cover well with plastic wrap and keep in fridge up to one day prior to use. I leave the top crust in a ball, wrapped in plastic wrap and take out while I'm cooking the rest of the ingredients. Roll out the top crust when you're ready to use it. Do not cook the crust beforehand.
• Preheat oven to 425 degrees. In a large saucepan, toss in your frozen peas and sliced carrots. Pour the chicken broth over them and cook on high heat. Cover when it comes to a boil, and cook for about 10-12 minutes on medium-high or until carrots are tender (not mushy!) Don't throw out that broth when veggies are done!
• While the vegetables are cooking, shred your rotisserie chicken or turkey. Chop your leeks. When the veggies are done, strain your liquid from your veggies into a bowl (SAVE your chicken broth!)
• In the same saucepan cook the leeks in the butter over medium heat, stirring occasionally until leeks are slightly soft, and butter has started to brown. Whisk in the flour, salt, a little pepper, and poultry seasoning. Add the chicken broth, half and half, and apple juice VERY slowly, whisking the whole time over medium-high heat. Reduce heat to medium-low and cook at least 10 minutes until you have a very thick gravy. Make sure your filling is thick or you'll end up with chicken soup instead of chicken pot pie! Reduce heat to low.
• Add your shredded chicken or turkey and your cooked vegetables. Stir around and remove from heat.
• Pour pot pie mixture into your bottom crust (if making double crust pie) or into your baking dish of choice. Top with your pie crust, and cut 3 slits in the top. With a pastry brush, brush crust and edges with beaten egg. (Don't have a pastry brush? Leafy greens make a good makeshift brush, or just use a bunched up paper towel dabbed in the egg wash and blot it on the pie.) Bake in preheated oven for 35 minutes or until crust is a golden brown. Makes great leftovers!
• Enjoy! I serve with applesauce on the side.