2 cups cubed cooked turkey (or chicken)
2 medium potatoes, peeled & diced
1 cup sliced carrots
1/2 medium onion, chopped
1/2 cup butter or margarine
1/2 cup flour
1 1/4 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 cups chicken broth
3/4 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
1 ready made pie crust (recipe calls for top & bottom crust, but I will be using crust on the top only, to reduce the amount of fat/calories)
Boil potatoes and carrots in a large stockpot. Reduce heat, cover & simmer begetables for 8-10 minutes. Drian & set aside.
In a large skillet, saute onion in butter until tender. Stir in flour, salt, thyme & pepper until blended. Gradually stir in broth & milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes & carrots. Remove from heat.
Pour filling into a a 9" pie pan. Roll out pie crust to fit over top of pie pan. Cut a few slits or decorative cutouts in pie crust to vent. Place crust over filling, trim, seal & flute edges. Cover with plastic wrap, then foil. Label & freeze.
To bake from frozen:
Cover edges of pie crust with foil to prevent burning. Place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350° & bake for 60 minutes, or until crust is golden brown. Let rest 15 minutes before cutting.
To bake from thawed:
Place thawed pie on a baking sheet. Brush crust with egg wash, if desired. Bake at 425° for 35-40 minutes or until crust is lightly browned. Let rest for 15 minutes before cutting.
Nutrition Facts: 1 serving (1 piece with double crust) equals 494 calories, 29 g fat (14 g saturated fat), 75 mg cholesterol, 806 mg sodium, 43 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Chicken Potpie in Quick Cooking September/October 2003