It occurred to me that the timing is perfect. This recipe is a great way to use leftover turkey in place of the chicken.
ROBIN'S CHICKEN POT PIE
two boxes refrigerated pie crusts
small bag frozen mixed vegetables
2 cans diced new potatoes
2 cups cooked, cubed chicken (or more if you like)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
chopped onion to taste (I used about a cup)
salt and pepper to taste
Mix everything together, divide and pour into two pie crusts. Cover with two remaining pie crusts, slit to vent and bake at 350 degrees for 30 to 45 minutes until golden brown and heated through.
You can freeze one pie if you like.
These are the pie crusts I used (two crusts per package).
Instead of making two pies, I made one 9 X 13-inch pie. I simply laid one crust on my kitchen counter, placed another one of top of it and used my rolling pin to roll it out to fit this dish. (I repeated this for the top crust.) Also, I baked the bottom crust for fifteen minutes before I added the filling.
I mixed everything together in a large skillet and heated it through on top of my stove before I placed it in the baking dish. Also, I added a little garlic powder to this mixture. We like garlic.
Be sure to make slits in the top crust.
When I trimmed the excess pie dough off the bottom crust to fit it in the dish, my Martha-ness came out. I rolled the extra dough and used my little miniature leaf-shaped cutter....
...to add some maple leaves to the top of the pot pie.
As you can see, it's very thick and hearty. If you prefer a creamier pot pie, I'm sure you can stir a little milk into the filling mixture.
Next time I make this dish, unless we're having company for dinner, I'll make it in two smaller dishes and freeze one. I think we all know pot pies freeze beautifully. :-)This recipe made a huge pan of chicken pot pie. I could have easily fed eight people that night. And it's GOOD. Very good.