This is a great pot pie recipe for using up leftover chicken or turkey. You can make it using your favorite pastry recipe or make this a very easy pot pie by using pre-made pastry.
EASY POT PIE (Jan Page’s)
2 lb. turkey or chicken (cooked and cubed)
1 can Campbell’s cream of potato soup
1 can Campbell’s cream of celery soup
2 cans (15 oz. ea.) low-sodium Veg-All drained
1/2 medium onion diced
1 cube chicken bouillon dissolved in 3 T. hot water
1 T. sage
1 T. thyme
1 t. cumin
salt and pepper to taste
milk/egg wash blend to baste pastry (as desired)
Mix all ingredients (except egg wash mixture) together thoroughly. Use your favorite pastry recipe or a prepared pie pastry shell. Put the mixture between the top and bottom of the pie. Brush top of pie with milk/egg mixture and bake at 350° for 1 hour. Serve and enjoy!
Easy Pot Pie recipe is published in our December, 2008 Menu Minder, Issue #302.