Chicken Pot Pies - Makes 2 pies
2 cups frozen veggies or leftover veggies from turkey dinner
2 cups cooked turkey or cooked cubed chicken
1/2 cup butter, 1/2 cup flour, 2 cups milk, 1 tsp. poultry seasoning or to taste
2 tbsp chicken in a mug or chicken bouillon to taste
Preheat Oven to 400. In a large saucepan, heat butter until completely melted. Add flour.
Stir constantly for around 2 minutes. Add milk and spices. You can add salt and pepper if you want, but there is a lot of sodium in the chicken bouillon. Cook until thick, stirring constantly. Stir in meat and veggies. I like to use frozen mixed veggies and brussel sprouts. Spoon filling into 2 pie shells and Bake for 20-30 minutes until filling is bubbly and crust is golden. If topping gets too brown, cover with aluminum foil.
Pastry - never fails on me.
1 lb. shortening
5 cups flour Mix these 3 ingredients until they form little balls & are crumbly
1 tsp baking powder
Add 1 can of 7-UP Roll out on a floured surface and cut into your shape required.
This can be frozen for up to a year.
Cheers, Donna