Tracy's Chicken Pot Pie

This one-pot-meal is from my sweet friend, Tracy. She first made this for us when we visited their house when we came home from Korea. It was so good, savory, hearty, and amazing, that I begged for the recipe and have since made it several times. I made it about a month ago with full intentions to post it here, but forgot to put in the vegetables till it had already been in the oven for a couple of minutes. I was able to peel the crust off, stir in the veggies, piece the crust back on and it came out ok; still delicious, but certainly not pretty! So, here is the recipe along with pictures. Perfect for a blustery, wintery day (like we are having here!).

This recipe is for a 9X13 dish, but is easily halved. In fact, I just made it last night for our family and another and made two 8X8 dishes.

What you need
Pie crust: if you make your own, make a double crust; if you buy the refrigerated kind, you'll need 3. Like Tracy says, if you do this, don't look at the calorie/fat information!
Cooked chicken. We both like to use an entire rotisserie chicken, but you could easily boil or roast your own. You'll need about 3 cups of cooked chicken if you make your own.
2 celery stalks, chopped
2 Tbs. olive oil
1 tsp thyme
2 cans (15 oz each) mixed vegetables, or 2 cups frozen
1 can cream of chicken soup
1/2-1 can cream of celery soup
1 can's worth of milk
salt and pepper
sage (I use a lot of sage b/c we love it, but use what you think your family will enjoy)
parsley (optional)

De-bone and chop your chicken. Sauté celery and thyme in olive oil. In a large bowl, combine all ingredients. Roll out pie crust and cover the bottom of your dish, up the sides. Pour chicken mixture into dish with crust.



Cover top with crust, seal the edges and cut slits in the top.

Bake at 425 degrees (475 degrees for high altitude, this is the only change in this recipe) for 30-40 minutes. You may want to check it at 20 minutes. The pie won't be done, but the edges might be getting too dark for your liking. If so, cover the edges with foil, leaving the top exposed.

I wish I had taken a picture of a scoop out on a plate, it's so pretty. Ah, well.

Man, Tracy! This is good!

Leftover Turkey Pot Pie

Or chicken if you don't have turkey.

I had all my Thanksgiving leftovers sitting in the fridge, and while I love it all the first time around, warmed up mashed potatoes and Brussels sprouts just aren't what I call a good meal. But I love pot pie.

Whoa! I thought. What better way to use it all up then to throw it all into a dish, top it with biscuit mix and throw in the oven! As it baked, I began having second thoughts. When it came to the table, I was even more anxious. My husband took the first bite and said, "Man! Have you tried this? It's delicious!" And he was right. So, for you who are sick of microwave warmed up turkey, I give you my pot pie.

What you need:

Any or all leftovers from Thanksgiving (or Christmas, for that matter), but leave out the pumpkin pie, if you have any of that left-over, that is
mine, for example was as follows:

• turkey
• mashed potatoes
• Brussels sprouts and carrots
• cooked corn
• gravy
  

1 cup Biscuit mix (Jiffy or Bisquick)
1 egg
1/2 cup milk

In a large dish with high sides, pack all those yummy mashed potatoes down to form a bottom. This will be your "crust". Mix together all your vegetables, turkey and gravy in a large mixing bowl. Pour this all over your potatoes. (If you need more gravy, do this: In large sauce pan melt about 1/2 cup butter, whisk in 1/2 cup flour and cook till creamy. Whisk in 3 cups chicken broth and cook till thickened.) In another mixing bowl, beat together the biscuit mix, egg and milk, pour over the turkey mixture. Bake at 400 degrees for about 30-40 minutes. Enjoy! This paired really well with the spinach salad I forgot to serve on Thanksgiving day.