Thursday, April 23, 2009

POT PIE


~ Rebecca Sok

1/3 c. chopped onion
1/3 c. butter
2 1/2 – 3 c. cooked chicken or turkey
1/3 c. flour
1/2 t. salt
1/4 t. pepper
10 oz. frozen peas & carrots
1 3/4 c. chicken or turkey broth
2/3 c. milk
two 9-inch pie crusts

Preheat oven to 425 degrees. Chop onion and sauté in butter. Add meat. Add flour, salt, and pepper. Stir for 30 seconds. Add vegetables and broth. Simmer for a few minutes. Add milk and simmer a few minutes longer. Pour into a 9x13 pan or two pie pans, then cover with pie crust. Bake 35 minutes.

Notes: This recipe is just a guideline. I use fresh or frozen (depending on the item) peas, corn, chopped carrots, sliced celery, and/or cut green beans, and sometimes add various seasonings. I don't measure any of it, but I probably do close to three cups of  meat, double the produce, and make the amount of sauce that's called for. You could use whatever veggies you have on hand. I make enough crust for two 9-inch pies, place the meat mixture in a 9x13 pan, and lay the crust over the top.

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