Next up in our Thanksgiving leftover series is a take on a classic PA Dutch recipe. Chicken pie (or chicken pot pie as it is called outside of Lancaster County) is a two-crust pie with a savory filling that includes chicken, carrots, and peas. This version comes together very quickly and because the crust is baked separately in wedges, the crust never gets soggy!
What you'll need for this recipe:
1 refrigerated pie crust
2 T olive oil
4 cup chopped smoked turkey
2 large carrots, thinly sliced (approx. 1 cup)
3 T flour
1.5 cup chicken broth
2 cup sugar snap peas, ends snipped and cut in half
1/2 cup chopped fresh basil
Salt & pepper, to taste
Instructions:
- Preheat oven to 425 degrees F. Unroll pie crust on large baking sheet; cut into 8 wedges. Separate wedges slightly and bake for 8-10 minutes, or until golden brown.
- In a large skillet, heat oil over medium heat. Add turkey and carrots. Cook until carrots are tender-crisp.
- Stir in flour. Add broth; cook and stir until thickened and bubbly.
- Add peas and cook for 1-2 minutes.
- Stir in basil and season to taste with salt and pepper.
- Dish into bowls and serve with wedge of pie crust.
