This recipe is an easy and comforting meal that you can make any time you have leftover turkey or chicken. Unlike most pot pies, this one only has a top crust, but the filling is so thick and rich, like a hearty stew. You'll never miss that bottom crust.
2russet potatoespeeled and diced into small 1" chunks
3cupschicken broth or vegetable broth
4cupsdicedcooked turkey or chicken
1can cream of chicken soup
1twelve ounce bag frozen peas and carrots
salt and freshly ground pepperto taste
1sprig of fresh thymefor garnish
Preheat oven to 400°
Make a pie crust, or use a store bought crust. Enough for a single crust 9" pie.
Cook diced potatoes in chicken or vegetable broth in a large pan on the stove until about half done. You'll want the potatoes tender, but not falling apart. Add peas and carrots and cream of chicken soup and cook until simmering. Next, add diced turkey or chicken, dried cranberries, salt, pepper and parley. Pour everything into a 13 x 9 baking dish.
Roll pie crust and cut dough into strips or using a cookie cutter, cut dough into shapes and place on top of the filling.
Bake for 35-40 minutes, or until the filling is bubbling and the crust topping is lightly browned. Let set for about 10 minutes before serving, garnish with a sprig of fresh thyme.
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Nutritional information does not include the crust ingredients as that will vary depending on the type of crust you use.