Chicken Or Turkey Pot Pies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small onion, chopped
• 1 medium carrot, diced
• 1 small potato, peeled, diced
• 1/4 cup chopped celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• salt, to taste
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon rubbed sage
• 1 cup low-fat milk, or
• 1/3 cup powdered milk, reconsituted with 2/3 cup water
• 1 cup low sodium chicken broth
• 2 cups cubed cooked chicken, or
• 2 cups cubed cooked turkey
• 1/2 cup frozen peas
• 1 sheet refrigerated pie pastry

Recipe

• 1 in a large saucepan, saute the onion, carrot, potato and celery in the butter until tender; sprinkle in the flour and seasonings until blended, cook for a couple of minutes to incorporate the flour.
• 2 gradually add in the milk and broth; bring to a boil and cook for 2 minutes or until thickened.
• 3 stir in the chicken/turkey and peas; divide mixture evenly between 4 ungreased 5 inch pie plates.
• 4 divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle. place each circle on top of the filling, trim, seal and flute edges.
• 5 bake in a 375 degree oven for 18 to 20 minuts or until golden brown. let stand for 10 minutes before serving.
• 6 if desired, prior to baking, wrap the pies in foil and place in freezer for up to 3 months. remove from freezer 30 minutes before baking, cover edges of the crust loosely with foil and place on a baking sheet. bake at 375 degrees for 30 minutes.
• 7 remove the foil and bake 15 to 20 minutes longer or untilgolden brown and filling is bubbly.