3 cups turkey or chicken broth
2 tsps minced onion (fresh.) -- If using minced dehydrated onion, only use 1/4 tsp.
1 stick butter
1/2 cup flour
salt, to taste
sprinkle of freshly ground black pepper
1 1/2 cups cooked carrots, sliced
1 1/2 cups cooked potatoes, cubed or bite-size pieces
1 butter-based pie crust or Jiffy or Betty Crocker pie crust
Preheat oven to 425
Cut chicken into bite-sized pieces and place in a large bowl. (See hint below)
Add carrots and potatoes
Melt butter in a pan, then add minced onion. Cook about 30 seconds.
Add flour and cook over medium-high heat, stirring with whisk until bubbly.
Add turkey (or chicken) broth to flour mixture and stir with whisk until mixture thickens.
Add salt and pepper -- taste to ensure desired flavor.
Pour broth mixture over chicken, potatoes and carrots, then carefully stir with a large spoon, being careful not to mash the potatoes and carrots.
Transfer to a 2 1/2 quart casserole dish
Roll out pie crust large enough to fit over the casserole dish.
Place the crust over the dish, and cut slits in the top, for steam to escape.
Lightly cover the edges of the crust with aluminum foil, to prevent them from cooking faster than the top of the pie. (optional)
Bake in 425 oven about 12 minutes, until crust starts to turn light golden-brown.
Lower heat to 350, remove foil from the crust (if used), and continue baking for 25-30 minutes.
Hints:
*Place a sheet of aluminum foil on the rack below the chicken pie in the oven, to catch any drips.
*Don't fill the casserole dish to the brim, as it will boil over during cooking.
*When you first buy the chicken, it'll be warm. Since it's much easier to remove the meat when the chicken is still warm rather than when it has cooled off in the fridge, I will cut the meat off the chicken and then refrigerate it, if I'm not going to make the chicken pie on the day I buy the chicken.
