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.