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Pot pie is delicious, filling comfort food at its best. It is also a wonderful way to use up leftovers. You can use any vegetables that you have, and for that matter, any meat that you have to make a delectable filling. I had a few new potatoes and a little corn from the previous nights and some leftover turkey. This will make a couple of pot pies, or individual ones work well too. If it’s too much for one meal, pop one in the freezer for any easy weeknight meal.
2 pie crusts
2 cups cooked turkey or chicken, chopped into bite size pieces
1 cup cooked potatoes, cut into bite size pieces
1 cup corn
2 cups water
1 cup milk
4 green onions, chopped
1 carrot, diced
2 chicken bullion cubes
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried thyme
1/2 cup fresh parsley, chopped
In a Dutch oven, melt butter over medium high heat and add green onions and carrot. Stir occasionally, cooking until carrots are tender. Stir in flour, salt and pepper. Cook about 2 to 3 minutes, stir in water, milk, bullion, thyme and parsley. When sauce starts to thicken, add potatoes, corn, and turkey or chicken. Cook for another 10 minutes. Remove from heat and set aside. Roll out each pie crust to about 1/4 inch thickness, a little larger than your baking dishes. Pour half of filling into each dish and top with pie crust, folding in the edges, and pressing around the dish to seal. Use a sharp knife to cut a few vent holes in the crust. The kids thought this part was fun and made some nice little x’s for me. Bake at 400 degrees for about 20-25 minutes or until pie crust is lightly browned. Cool slightly before serving.