My mom made us take home so many left overs for Thanksgiving. I was trying to think of something comforting to make with them. I love Thanksgiving food afterall, but I've had my fill. I thought about making a pot pie because I had frozen veggies, left over turkey and a can of cream of chicken at home. The only thing I needed from the grocery store yesterday was a pie crust and an onion. I don't know about you but I love potatoes, the more potatoes the better.
2 pie crusts ( I used a regular 9 inch from Pillsbury, next time I may get a deep dish)
1 1/2 cups (approximately) of left over turkey or chicken
1 can cream of chicken
1 medium onion diced
1/2 cup diced potato
1 1/2 cups frozen veggies ( I used lima beans, green beans, corn, carrots, and peas)
1 tablespoon of butter
1 teaspoon of rosemary
1/2 teaspoon garlic powder
1/4 cup of milk
salt and pepper to taste
Preheat oven to 400 degrees.
Lightly poke holes with a fork in the bottom and sides of one pie crust and bake for about 9 minutes or until lightly golden. set aside.
Saute onions in butter and rosemary until just translucent, add diced potatoes and cover with chicken broth. This was probably about 2/3 of a cup for me. Use enough just to cover the potatoes. Once potatoes are fork tender add frozen vegetables and cover with chicken broth. Once veggies are heated, add chicken or turkey and cream of chicken soup. Add 1/4 of milk to the empty can of soup and whisk with a fork and add to the pot. At this point if you may need to add a little more chicken broth to even out the mixture but you don't want it to be too runny. Season with salt and pepper to taste and fill the pie crust.
Top with the second pie crust cutting off any excess. Whisk the egg in a separate bowl and brush on to the crust. Bake at 400 degrees for about 30 minutes or until golden brown. Voila! Easy left over chicken or turkey pot pie.