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I used leftover Thanksgiving turkey for this, but you could use a cooked chicken instead. I made a double pie crust, and have included the button link to my easy pie crusts (both shortening and butter). Ingredients are approximate since I didn't measure out the turkey, and just added the herbs by eye.
Leftover TURKEY POT PIE
2 tsp. crushed dried sage (or tsp. ground sage)......... 1 tsp. dried thyme leaves, crushed
leftover turkey, cut and/or shredded (I probably had 1-1/2 cups or so, maybe more)
1 10-12 oz. pkg. frozen mixed vegetables (thawed & drained)
(If you have leftover holiday veggies, you can add those too)
1 can cream of chicken, celery or mushroom soup (I used low-fat, low sodium)
about 1 tsp. Kosher salt.................................................1 tsp. dried marjoram, crushed
1-2 TB. fresh parsley, chopped......................................1/2 tsp. black pepper
OPTIONAL: 2-3 TB fresh shredded Parmesan cheese (this will thicken the sauce too)
1 double pie crust ..........................................................1 egg, lightly beaten
***
Preheat oven to 375 (since this can be assembled hours ahead, you can wait until you want to pop this into the oven). Spray 1-1/2 qt. casserole with the non-stick spray.
In a large bowl, mix together all of the pot pie filling ingredients. Set aside.
Prepare your pie crust (see button link below) ~ divide in half and roll out so that there's enough to go up the sides and a little bit over the edge. Spread the filling mixture in the bottom crust. Roll out the bottom crust so it's an inch or so bigger than your dish, and put it on top of the filling mixture. Crimp the edges of the pie crust together (my filling only fills my casserole dish about 3/4-full, so I put the crimped edges down a little ways in the dish). Cut a few slits in the top of the crust; then brush the entire crust & edges with the lightly beaten egg. .
About an hour before you want to have dinner, stick this into the 375 oven. Bake it for 45-55 minutes, or until the top is golden brown and flaky. Let it set about 5 minutes before scooping out to serve. Serves about 4 people
Leftover TURKEY POT PIE
2 tsp. crushed dried sage (or tsp. ground sage)......... 1 tsp. dried thyme leaves, crushed
leftover turkey, cut and/or shredded (I probably had 1-1/2 cups or so, maybe more)
1 10-12 oz. pkg. frozen mixed vegetables (thawed & drained)
(If you have leftover holiday veggies, you can add those too)
1 can cream of chicken, celery or mushroom soup (I used low-fat, low sodium)
about 1 tsp. Kosher salt.................................................1 tsp. dried marjoram, crushed
1-2 TB. fresh parsley, chopped......................................1/2 tsp. black pepper
OPTIONAL: 2-3 TB fresh shredded Parmesan cheese (this will thicken the sauce too)
1 double pie crust ..........................................................1 egg, lightly beaten
***
Preheat oven to 375 (since this can be assembled hours ahead, you can wait until you want to pop this into the oven). Spray 1-1/2 qt. casserole with the non-stick spray.
In a large bowl, mix together all of the pot pie filling ingredients. Set aside.
Prepare your pie crust (see button link below) ~ divide in half and roll out so that there's enough to go up the sides and a little bit over the edge. Spread the filling mixture in the bottom crust. Roll out the bottom crust so it's an inch or so bigger than your dish, and put it on top of the filling mixture. Crimp the edges of the pie crust together (my filling only fills my casserole dish about 3/4-full, so I put the crimped edges down a little ways in the dish). Cut a few slits in the top of the crust; then brush the entire crust & edges with the lightly beaten egg. .
About an hour before you want to have dinner, stick this into the 375 oven. Bake it for 45-55 minutes, or until the top is golden brown and flaky. Let it set about 5 minutes before scooping out to serve. Serves about 4 people
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