This recipe is perfect to make when you need some delicious comfort food. I like that most of the ingredients are staples in my home, and even better yet, it is simple to adjust to what you have on hand. I made mine with chicken, but if you have left over turkey that would do the trick too, and also feel free to switch out any vegetables to what you prefer or have on hand.
2 cups Chicken cooked and diced
3 Red Potatoes diced small
1 small onion diced
2 cloves garlic, minced
½ tsp Thyme
Salt and Pepper to taste
¼ cup Flour
¾ cup Milk
2 cups Mixed Frozen Vegetables (Corn, Carrots, and Green Beans)
4 TBL Butter
1 ½ cups Chicken Broth
Refrigerated Pie Crust (2 sheets)
Preheat oven to 425F. Place potatoes in a pot and cover with water, bring to a boil and cook until soft, then drain and set aside.
In a large pan melt the butter over medium heat, add onions and garlic, cook until tender. Stir in flour, thyme, and salt and pepper to taste, gradually add broth and milk. Bring to a simmer, stirring constantly, cook for several minutes until the mixture has thickened. Add the chicken, potatoes and frozen vegetables and remove from heat.
Unroll pie crust and place in your oven safe pie plate from Off Your Rocker Pottery. Fill crust with chicken and vegetable mixture and top with remaining crust. Push and seal the edges together along the fluted edge, then cut 4 slits in the top of the crust.
Bake for 15-25 min until the crust is a beautiful golden brown. Let stand for 15 min before cutting.
Enjoy on a plate from Off Your Rocker Pottery.
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Artist and Owner of Off Your Rocker Pottery