msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Turkey/Chicken Pot Pie
4 - Small individual oval Baking Dish (1 - 2 Servings) Or 4 Mini Dutch ovens: Top Crust Only
OR - 2 Small individual Oval Pies: Top and Bottom Crust
Crust:
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on the box
OR Homemade Pastry/Pie Crust
Filling:
1/3 C. Butter
1/3 C. Chopped Onion
1/3 C. All-Purpose Flour
1/2 Tsp. Salt
1/4 Tsp. Ground Peppercorns
2 1/2 C. Shredded Cooked Turkey Or Chicken (Use Leftovers If You Have)
1 Med. Or 2 Sm. Potatoes Diced Small
2 C. Frozen Mixed Vegetables, Thawed
2 C. Turkey/chicken stock (OR 1 3/4 C. Chicken stock + 1/2 cup milk)
1 envelope Knorr's Roasted Turkey/Chicken Gravy mix (Or ≈ 1 C. leftover homemade Turkey/Chicken gravy)
Egg Wash:
1 large egg beaten
1 TBSP. water
Heat oven to 425°F.
Prep pie crusts as directed on the box (can use a 9-inch glass pie pan)
Boil potatoes in salted water till tender. Drain and set aside.
In a 2-quart saucepan, melt butter over medium heat.
Add onion; cook for 2 minutes, stirring frequently, until tender.
Stir in flour, salt, and pepper until well blended.
Cook over med. heat for 1 minute then stir in the gravy mix.
Gradually stir in broth (or a combo of broth and milk), cooking and stirring until bubbly and thickened. Or add homemade gravy instead.
Stir in Turkey/chicken, potatoes, and mixed vegetables.
Remove from heat.
For individual pies place: Cut each crust in half and roll into an oval/oblong shape.
For mini Dutch ovens: Cut circles out of dough lg. enough to make a nice lip to crimp.
One crust pie:
Spoon the turkey/chicken and vegetable mixture into the baking dish. Top with crust; flute edge by folding down to form a lip and gently pressing down into the pan and crimping edge.
Cut slits in several places in the top crust.
Brush top and edge of crust with egg wash.
Two crust pie:
Line the baking dish with 1 pie crust, and brush the bottom, sides, and edge of the crust with egg wash.
Spoon the turkey/chicken and vegetable mixture into a crust-lined dish.
Top with 2nd pie crust.
Press the edges of the crusts together gently.
Fold under and flute edge.
Cut slits in several places in the top crust.
Brush the top and edge of the pie crust with egg wash.
Bake for 30 to 40 minutes or until the crust is golden brown (mini Dutch ovens may coat faster).
During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving.
Notes:
If using a 9-inch pie plate: Make a foil collar (or use a pie crust shield) to protect the edges of the pastry from overbrowning.
Cover the crust during the last 15 or 20 minutes of baking.
One crust pies pictured below
Or use 4 Mini Dutch ovens (one holds ≈1 1/2 C. (≈10 oz.)). May have some leftover filling.
(top crust only, adding a bottom crust would be difficult)
4 - Small individual oval Baking Dish (1 - 2 Servings) Or 4 Mini Dutch ovens: Top Crust Only
OR - 2 Small individual Oval Pies: Top and Bottom Crust
Crust:
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on the box
OR Homemade Pastry/Pie Crust
Filling:
1/3 C. Butter
1/3 C. Chopped Onion
1/3 C. All-Purpose Flour
1/2 Tsp. Salt
1/4 Tsp. Ground Peppercorns
2 1/2 C. Shredded Cooked Turkey Or Chicken (Use Leftovers If You Have)
1 Med. Or 2 Sm. Potatoes Diced Small
2 C. Frozen Mixed Vegetables, Thawed
2 C. Turkey/chicken stock (OR 1 3/4 C. Chicken stock + 1/2 cup milk)
1 envelope Knorr's Roasted Turkey/Chicken Gravy mix (Or ≈ 1 C. leftover homemade Turkey/Chicken gravy)
Egg Wash:
1 large egg beaten
1 TBSP. water
Heat oven to 425°F.
Prep pie crusts as directed on the box (can use a 9-inch glass pie pan)
Boil potatoes in salted water till tender. Drain and set aside.
In a 2-quart saucepan, melt butter over medium heat.
Add onion; cook for 2 minutes, stirring frequently, until tender.
Stir in flour, salt, and pepper until well blended.
Cook over med. heat for 1 minute then stir in the gravy mix.
Gradually stir in broth (or a combo of broth and milk), cooking and stirring until bubbly and thickened. Or add homemade gravy instead.
Stir in Turkey/chicken, potatoes, and mixed vegetables.
Remove from heat.
For individual pies place: Cut each crust in half and roll into an oval/oblong shape.
For mini Dutch ovens: Cut circles out of dough lg. enough to make a nice lip to crimp.
One crust pie:
Spoon the turkey/chicken and vegetable mixture into the baking dish. Top with crust; flute edge by folding down to form a lip and gently pressing down into the pan and crimping edge.
Cut slits in several places in the top crust.
Brush top and edge of crust with egg wash.
Two crust pie:
Line the baking dish with 1 pie crust, and brush the bottom, sides, and edge of the crust with egg wash.
Spoon the turkey/chicken and vegetable mixture into a crust-lined dish.
Top with 2nd pie crust.
Press the edges of the crusts together gently.
Fold under and flute edge.
Cut slits in several places in the top crust.
Brush the top and edge of the pie crust with egg wash.
Bake for 30 to 40 minutes or until the crust is golden brown (mini Dutch ovens may coat faster).
During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving.
Notes:
If using a 9-inch pie plate: Make a foil collar (or use a pie crust shield) to protect the edges of the pastry from overbrowning.
Cover the crust during the last 15 or 20 minutes of baking.
One crust pies pictured below
Or use 4 Mini Dutch ovens (one holds ≈1 1/2 C. (≈10 oz.)). May have some leftover filling.
(top crust only, adding a bottom crust would be difficult)
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