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Leftover Turkey Pot Pie
2 oz. Miyoko's vegan butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded perfect roast chicken (this is one chicken breast on a 4.75 lb. chicken)
1/4 cup flour
2 C. Better Than Bouillon chicken broth (1 tsp:1 C. Water)
1 TBS. lemon juice
3/4 cup almond milk (I use MALK) (You can use heavy cream if eating dairy)
Frozen peas
Fresh thyme, chopped - about 1 TBS. If dried, use 1 tsp.
1.5 tsp. salt and pepper to taste
Pillsbury refrigerated pie crust or pie crust of your choosing
Preheat oven to 400 degrees. Press one pie crust into glass pie dish, add foil and pie weights (I use pinto beans). Bake for 8-10 minutes. Remove foil and weights and bake at 375 for 10 more minutes or until you see browning. Cool while you make filling.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken broth and seasonings, stirring constantly. Pour in almond milk and stir. Add lemon juice. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Do one final taste at the end and add what it needs. Sometimes it needs a bit more lemon juice. Pour into baked crust and top with second raw crust, sealing at edges. Bake for about 45 minutes at 375 or until top crust is browned. Cool for an hour before serving.
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