CHICKEN OR TURKEY POT PIE

This is another one of my mom's recipes that she sent over for the blog this week. I've made this a few times, and it's a great meal. It's especially good for those Thanksgiving turkey leftovers!

5/21/09 - Serves 4



INGREDIENTS:

8-10 oz. frozen peas and carrots (or whatever you want to use)

1/4 cup margarine or butter

1/4 cup all-purpose flour

1/4 tsp. pepper

1 can (14 ½ oz.) chicken broth (I use 99% fat free Swanson or College Inn)

2/3 cup milk (I use 1% or 2%)

2 Tbl. Sherry (optional)

2 ½ to 3 cups cut-up cooked chicken or turkey

1 Pillsbury pastry crust (or other single crust)


DIRECTIONS:

Heat oven to 425.

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbl. Sherry, if desired. Stir in chicken or turkey and vegetables.

Place mixture in 10-inch deep pie plate (or other casserole dish). Top with pie crust, turn under edges; flute edges, if desired, or crimp with fork. Pierce crust with fork or knife in several places to allow steam to escape. Put dish on foil-lined cookie sheet and place on middle rack of oven.

Bake at 425 for about 30-35 minutes, or until crust is golden brown. (You may want to cover edges of pie crust with pie crust shield or foil strips to prevent over cooking edges.)