Page 83 - 2019TOHCookbook

LEBLANC | MILLIS, MA | SERVES 4-6
This pot pie tastes as though you have been slaving over a hot stove for hours, but it’s a breeze to make with ready-made ingredients which make this yummy dish easy to make. A great dish for leftover turkey as well and can’t be beat for a warm- ing meal on a winter night. A favorite dish as well to bring over to those not feeling well and to welcome new neighbors.
INGREDIENTS
1 15 oz. package of refrigerated pie crusts 1⁄3 cup butter
1⁄3 cup chopped onion
1⁄3 cup flour
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 1⁄2 cups chicken broth
2⁄3 cups milk
1 1⁄2 cups cooked chicken or turkey
16 oz. package of frozen mixed vegetables
INSTRUCTIONS
1. Heat oven to 425˚ F.
2. Line pie plate with one pie crust, pressing the crust down into the pie plate.
3. Melt the butter in a saucepan over medium heat, being careful not to burn or separate the butter. Add the chopped onion, cooking for 2 minutes or until the onion is tender and translucent. Add in the flour, salt, pepper, stirring to prevent lumps. Stir in the broth and milk, stirring the mixture until it’s bubbly and thickened.
4. Add in the meat and mixed vegetables, combine. Remove the mixture from the heat and spoon the mixture into the crust-lined pie pan. Top the mixture with the second pastry crust, sealing the edges of the pastry and flute. Cut slits in the top crust for steam to escape.
5. If you have a pie edge cover, place onto the pie crust or place aluminum foil around the edges of the pie crust to prevent the pie edges from burning before the pie is done baking. Remove the aluminum foil 10 minutes before you remove the pie from the oven.
6. Bake for 30-40 minutes until the crust is a golden brown, Let the pie stand 5-10 minutes before serving.
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CLASSIC POT PIE