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Chicken or Turkey Pie

This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies.
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • FILLING:
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 small onion, minced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 4 cups cooked cubed chicken or turkey
  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup whole milk
  • 2 cups shredded cheddar cheese

Directions

  • In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in mushroom soup and chicken. Spoon mixture into a greased 13x9-in. baking dish; set aside.
  • For crust, combine the flour, baking powder and salt. Cut in butter until mixture resembles course crumbs. Add milk and mix to form soft dough.
  • Roll out into a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Cut into 1/2-in. slices and place on chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until crust is lightly browned.
Nutrition Facts
1 each: 480 calories, 25g fat (14g saturated fat), 123mg cholesterol, 1218mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 32g protein.

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