Chicken (or Turkey) Pie

great way to make the most of roast chicken leftovers, the chicken and the gravy.

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YIELD

serves 4 to 8 people

PREP. TIME:

30 min – give or take

COOKING TIME:

30 – 45 min. baking time, more or less

Good For:

any day

Inroduction

About this Recipe

Like some of our other favourites, this one came off the back of a cornflakes box!

Ingredients

1 pie crust
1 large onion, chopped
1 green pepper, chopped (or use combination of colours)
salt & pepper, to taste
2 medium sized carrots, chopped
1 1/2 cups leftover turkey or chicken

1 cup turkey or chicken gravy
grated parmesan
tomatoes, sliced (bits of diced canned tomatoes will be okay in a pinch)
corn flakes (or crumbled potato chips)

Step by Step Instructions

Step 1

Prebake pie crust at 425 until it has a tiny bit of colour but not too much.

Step 2

chop up leftover chicken and combine with leftover gravy.

Step 3

peel and chop carrots. pre-cook til tender (I like to coat them with oil and a pinch of salt and pepper and put them in the microwave on the “fresh vegetable” sensor cook)

Step 4

fry onions and peppers until the onions are clear and the peppers are limp. season lightly with salt and pepper.

Step 5

mix the vegetables with the chicken and spread evenly into pie crust.

Step 6

Top with fresh sliced tomatoes (not too thick) over the chicken mix

grate parmesan over top (to taste – you can leave it out)

cover with cornflakes (or chips)

tent with tin foil

Step 7

Bake about 30 minutes then remove foil and bake another 5 – 10 minutes til cornflakes are just toasted.

RECIPE

MOM’S CHICKEN (OR TURKEY) PIE

Source: Katie Unger

Bake at 375 F.

Note: Amounts are for 1 pie and are very flexible.

1 pie crust, prebaked, not too brown

1 large onion, chopped

1 green pepper, chopped (I prefer a mix of sweet peppers)

salt & pepper, to taste

2 medium sized carrots, chopped

1 1/2 cups leftover turkey or chicken

1 cup turkey or chicken gravy

grated parmesan

tomatoes, sliced

corn flakes (or crumbled potato chips)

Pre-bake pie crust shell to pale brown

Chop turkey or chicken.
cook carrots til tender. ( you can precook in microwave on sensor cook for fresh vegetables, just put them in a microwave proof, covered dish, coat lightly with oil and a pinch of salt and pepper)
fry pepper and onion with a sprinkle of salt and pepper and mix with turkey, carrots and gravy. put filling into crust and top with a little grated parmesan, the tomatoes and Cornflakes (or chips) on top. Cover with foil and bake for 30-45 minutes or so. Remove the foil for the last 10 minutes to brown the topping.

These pies freeze well and make and excellent emergency dinner.