This particular recipe is mentioned in my frugal e-book, mainly because it is super easy to make and absolutely delicious. You can serve it with a side salad and some cranberry sauce.
Heat oven to 425°F.
Make a (double) pie crust to fit a 9" deep dish pie plate, or use prepared pie crusts
1/3 c. finely diced Onion
1/3 c. Flour
1/3 c. Butter (or
1 tsp Poultry Seasoning
1 bag peas/carrots blend or 2-3 cups of cut up veggies (corn, carrots, peas, broccoli, etc)
1¾ c. Chicken Broth
2/3 c. Milk
1 1/2 c. cut up cooked diced chicken or Turkey
Melt butter, add onions- sauté for a minute, add flour, poultry seasoning, salt and pepper (to taste), mix till pasty. Cook for 1 minute, stirring often.
Add broth and milk, whisking constantly to prevent lumps. Continue stirring over medium heat until creamy and thick add veggies and chicken/turkey.
Pour the hot filling into a prepared pie crust, bake 40-50 minutes at 425º.
I do apologize for the photo quality, you wouldn't believe how hard it is to get to the pie FIRST to try to get a shot!!
This recipe is very easily altered to accommodate leftovers such as pork,
We use the Mastrad steamer dish for 3 minutes for fresh carrots or broccoli.