Chicken (or turkey) pot pie recipe

OR

leftover turkey (depending on how much turkey you have left)

(I tend to use chicken thighs ’cause they’re cheaper that the other chicken options)

1 onion chopped
1 1/2 cups of chopped carrots
1 1/2 cups of chopped celery
2 cans cream of chicken soup (you can use Campbell’s Healthy Start as a slightly healthier alternative to regular Cambell’s)
1 cup Chicken stock
1 tablespoon poultry seasoning OR 1 tablespoon of  marjoram (I use the latter)
1 cup frozen pearl onions (optional)
1 cup frozen peas
salt pepper
4 deep dish pie crusts (or make crusts from Bisquick or flour)
(I always have more than enough filling for two pies, so I try to make a third little pie with the pie crust dough I cut off later)

You can substitute yellow squash and/or green beans for the carrots and celery, if you want.

DIRECTIONS

If using frozen pie crusts, take them out to thaw – but ONLY for 25 minutes. That means don’t start thawing them until the chicken is resting. Otherwise, they get too doughy.

If cooking the chicken (rather than using leftovers):

Put the chicken, chopped onion, carrots and celery into one baking dish, season with salt and pepper, drizzle well with olive oil, and bake or roast together at 400 degrees – will take 40 minutes to an hour, depending on how much chicken or turkey you are using. 

When it’s done, take it out and let the chicken and veggies rest for 25 mins, at least.

In a very large bowl mix the cream of chicken soup and chicken stock. You can cut some of the stock with juice from the roasted meat, if you have it.

Chop or shred the chicken and add it along with the onion, celery, carrots, pearl onions and frozen peas to the soup mixture and stir until it’s well-mixed.  

If making crusts yourself, this is when to do it. I like Bisquick crusts most, because they are better than ready-made Pilsbury. But no judgment if you use ready-made. They are still really delicious. You want them as thin as possible. If you get a hole, just grab some dough, flatten it and patch it

Divide the mixture between 2 pie crusts. Don’t overfill! You will probably have mixture leftover.

Top the filled pies with crusts. You will probably cut some dough all around the pie, because it will be too long. Pinch it all around the side. Save the cut dough – you may be able to make a mini pie at the very end. 

Make slits in the top of the crust for steam to escape. Cut off any pie crust hanging over the side – you will might have enough dough after doing this to make a little pot pie, especially if you have one more pie crust to use.

Bake all of them at 375 for 45 mins – 1 hour.

Eat one (nom nom nom). Cool the rest off, then freeze them (Better to cook and then freeze, rather than to freeze uncooked).

Cooked but frozen: Bake at 325 for 45 – 1 hour.