Add a photo

Chicken or Turkey Pie

By: Joy Corie  
"This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 169 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • FILLING:
  • 3 tablespoons butter or margarine
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 small onion, minced
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1 (10.75 ounce) can cream of mushroom soup, undiluted
  • 4 cups cooked, cubed chicken or turkey
  • CRUST:
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1/2 cup milk
  • 2 cups shredded Cheddar cheese

Directions

  1. In a skillet, melt butter; saute celery, carrots and onion until soft. Stir in flour and salt. Gradually add milk and broth, stirring constantly until sauce thickens. Fold in mushroom soup and chicken or turkey. Spoon mixture into 9-in. x 13-in. baking pan; set aside.
  2. For crust, combine flour, baking powder and salt. Cut butter into flour mixture. Add milk and mix to form soft dough. Roll out to a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Slice into 1/2-in wheels and place on chicken mixture. Bake at 350 degrees F for 35-40 minutes or until crust is lightly browned.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Bonnie Duarte 
I would have rated this 5 stars but the crust could have been better. My spirals were a little... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by ABCDEFG679 
The filling for this was okay. The "crust" was really difficult to work with (it needed a lot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by BOREDCOOK 
It took some time to make, but was worth it. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?