Have made this many times with leftover turkey or chicken. I usually double the sauce. Saute onions & celery in butter until soft; sprinkle with flour, add seasonings, chicken broth, carrots, small cubed potatoes, cook until done, adding frozen peas the last few minutes. Make a roux of equal parts butter and flour, then add milk. Cook until thickened, then add to chicken-vegetable mixture. Cool. Use refrigerated roll out crusts. I made individual pot pies and a 2 crust packet will make 3 pot pies, top and bottom. Bake bottom crust (that is pricked) at 350 degrees until lightly browned, add ingredients, add top crust; crimp and slit top in 3 places. I then freeze individual pies on a cookie sheet. After frozen, wrap in freezer paper, freezer bags. You can either bake frozen or thaw in refrigerator and then bake. Thawed takes about 40-45 minutes. Frozen about 1 hour.
Was this review helpful?
3 users found this review helpful
Have made this many times with leftover turkey or chicken. I usually double the sauce. Saute...