I came across a recipe for turkey pot pie with phyllo crust that I had cut out of a November 2010 Country Living magazine the other day and I decided to make it! My way of course. So in the end it neither has turkey or a phyllo crust, instead it has chicken and a homemade pie crust. Here's what I did and it only took me about 30 minutes to prep everything and about another 30 to bake.
For the Filling:
- 2 tablespoons cooking oil
- 1 teaspoon onion powder
- 1 small bag of frozen vegetables (I used frozen cauliflower, broccoli, and carrots)
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup milk (I used a dairy free milk)
- 1 teaspoon ground mustard
- Salt & pepper to taste
- Half a rotisserie chicken (shredded)
- In a large skillet over medium heat, heat oil. Add onion powder, frozen vegetables, and garlic powder. Cook until vegetables are tender. Stir in parsley.
- Sprinkle vegetables with flour 1 tablespoon at a time and stir until it is all mixed in and no lumps. Cook until mixture starts to look a little golden brown. Add broth, milk, ground mustard, and salt & pepper to taste. Stir frequently until mixture thickens. Stir in chicken.
- evenly divide into two oven safe bowls and set aside.
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3-4 tablespoons cold water
- Stir the flour and salt together. Cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over the mixture and gently mix. repeat until all is moistened. Form dough into a ball.
- On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle. Cut out two circles large enough to cover your bowls.
- Now cover your bowls with the pie crust and make sure to cut some vent holes.
Let cool and enjoy!
Makes about 2 servings.