Turkey (or Chicken) Pot Pie

That's right. Throw on your cleanest wife-beater, hike up those Daisy Duke's and slip off your shoes, it's time to make a pot pie!











**The pie plate I used was about 2" deep, if you're using a standard pie plate you will have enough filling for at least two pies so plan accordingly. Also, in order to make the biggest most awesome pot pie ever I had to roll out the store bought dough to make it fit the giant plate, the resulting thinner crust was perfect.


Ingredients:
Ready Made Pie Crust - or your own if you're feeling crafty
2 Cups Turkey (or Chicken), cooked and cubed
1/2 lb. Peppered Bacon, sliced to bite sized pieces
1 C Carrots, sliced or diced
1/2 C Celery
1 C Peas
1 C Corn
2 C Potatoes, cubed
1 C Mushrooms, sliced
1 C Onion, diced
1/2 C Butter
1/3 C Flour
1 3/4  C Chicken Broth
2/3 C Milk
Salt & Pepper to taste





Process:

Preheat oven to 425 (F)

Put the sliced, diced, and cubed vegetables into a med pot and cover with water, leave uncovered on the stove over meduim-high heat. Bring almost to a boil and remove when potatoes are just starting to soften, about 15 minutes total. This is a good time to cook up some chicken if you're working with raw meat. Drain the vegetables and set aside.

In a large pan heat the butter over medium heat until melted. Add the bacon. When the bacon is almost fully cooked, about 4-5 minutes, add the mushrooms. Let the mushrooms cook for about 2 minutes then add the flour, salt, and pepper stirring to coat. Quickly add the chicken broth and milk. Cook the sauce until thick.

Place the bottom pie crust in your pie plate. Put the turkey or chicken in the bottom of the crust, add the vegetables. When the sauce is thick pour it over the meat and vegetables. Cover with the top crust, mark it with a "B" (for, "Bitch, get me a chicken pot pie!") and bake for 30-35 minutes.

Enjoy!


A Couple of Things: This is a great way to use up some leftovers because you can really use whatever vegetables you have on hand. I used the "traditional" pot pie veggies and some leftover turkey, but there's nothing to stop you from starting with raw meat. You can use fresh or frozen vegetables. I chose to use fresh carrots, celery, potatoes, onion and mushrooms but stuck with frozen peas and corn because they're out of season and therefore not readily available fresh.  I used a store bought pie crust to cut down on the time it was going to take me to make the meal, but please feel free to use any crust you like.