Sarah Shipley's Chicken Pot Pie

"This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made."
 
Download
photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
Ready In:
35mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Toss cheese with flour.
  • Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
  • If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.
  • Bake at 400°F 30 to 35 minute.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Enjoyed very much, altho found it a bit too much dough for our taste..used two prepared pie crusts and am sure preparing own dough is preferable. Next time will add some green peas and saute the celery ahead of time.
     
  2. This pot pie was very yummy, and my bf raved about it. I thought the mixture would make a great chicken salad on its own too without the pie crust :) Thanks for sharing this!
     
  3. We are not big fans of mixed vegetables so this was perfect for us. I used the Tyson pouch of chicken and it worked well. Did add some black pepper to the mixture and a bit more mayo. Thank you WI Cheesehead, we enjoyed!
     
  4. This recipe was just as easy to throw together as the refrigerated pie crust, cream of chicken soup, and frozen mixed vegetable version of chicken pot pie that I'm used to making. It was quite tasty and a nice change from that same old standard. The only mistake I made was to use precooked chicken from the grocery store. This made the dish too salty (definitely NOT the fault of the recipe), so next time I'll make it w/ homemade leftover chicken.
     
Advertisement

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes