Sarah Shipley's Chicken Pot Pie |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made. Ingredients:
1 cup shredded colby or 1 cup cheddar cheese |
1 tablespoon flour |
1/2 cup slivered toasted almond |
1 1/2 cups cubed cooked turkey or 1 1/2 cups cubed cooked chicken |
3/4 cup sliced celery |
1 1/2 teaspoons lemon juice |
1/2 cup low-fat mayonnaise |
1/4 teaspoon poultry seasoning |
salt, to taste |
2 (9 inch) refrigerated pie crusts |
Directions:
1. Toss cheese with flour.
2. Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
3. If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.
4. Bake at 400°F 30 to 35 minute.
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