This recipe was discovered when I cooked a 15-lb turkey for only three people. I had so many leftovers and had no clue what to do with them all! After having our fill of at least a dozen other turkey leftover recipes, this recipe was absolutely perfect to change things up! The recipe name does say chicken, but that’s only because I now use chicken in it (I definitely learned my lesson about cooking a large bird for only a few people!) but they are absolutely interchangeable!
1 pkg prepared 9″ pie crusts (the roll-out kind)
1/3 cup butter
1/3 cup flour
1/3 cup onions, diced
2 cloves garlic, minced
2/3 cup milk
1 3/4 cup chicken broth (I prefer to make my own with this.)
1 1/4 cups frozen mixed vegetables
2 1/2 cups chicken, cooked and shredded
Salt & Pepper to taste
- Preheat oven to 425* Fahrenheit.
- In a greased 9″ pie dish, arrange one pie crust on the bottom. Poke a few holes in the bottom w/ the tines of a fork. Set aside.
- In a large skillet, melt butter over medium heat. Add onions, flour, garlic, salt and pepper and cook until slightly browned.
- Add milk and chicken broth. Whisk until thick. Remove from heat.
- Stir vegetables and chicken until combined.
- Transfer entire contents of skillet to the prepared dish. Spread evenly. Top with remaining pie crust, fold in edges, and pinch them closed. Poke a few holes in the top to release steam (I use a fork and make a simple heart, but it’s up to your imagination!). Cover only the edges of the crust with aluminum foil (this will prevent burning).
- Insert into oven and bake for 30-35 minutes, or until crust is golden brown. Remove from heat and let rest for 10-15 minutes to allow contents to firm up.
- Serve and enjoy!