Great for left overs from Christmas or Thanksgiving. Wonderful meal in itself on a cold night!
Ingredients:
Pie Crust for an 8×13 inch cake pan.
Use your standard pie crust recipe but to the flour add:
2 teaspoons celery seed
1/4 teaspoon powdered sage
FILLING INGREDIENTS:
1-2 cups shredded or cubed poultry
2 cans mixed vegetables
2 whole potatoes, scrubbed, skins on and cubed
2 large carrot sticks, peeled and sliced into 1/4 inch slices
1/2 onion, chopped
left over corn, green beans, lima beams, peas, etc. I save my left over vegetables in the freezer for this and
for soups.
1 teaspoon powdered garlic
1 teaspoon celery seed
1/2 teaspoon powdered sage
pinch of oregano
salt and pepper to taste
Add all ingredients into a large kettle,
Add 1-2 cups water
2 chicken bouillon cubes
Bring to a boil.
Thicken liquid with 1 tablespoon corn starch mixed in water
Stir constantly until liquid is as thick as a medium thickness gravy.
Allow to cool slightly.
Meanwhile, prepare pie crust with celery seed and sage. Line the bottom and sides of an 8×13 inch cake pan.
Pour cooled mixture into pastry lined pan.
Cover with 2nd pastry.
Bake for 40-50 minutes in a 350 degree Fahrenheit oven or until crust turns golden brown.
Brush top of pot pie with milk and return to oven for 5 minutes.
Remove from oven, allow to cool slightly before cutting. Makes 8 large servings. Wonderful 1 pan meal or served with a side salad.
This will freeze well for reheating later.
Calories per serving: Way too many to count.
livingaselfsufficientlifestyle 