Chicken or Turkey Pot Pie

½ cup fresh, chopped onion or 1 -2 tablespoons dried (reconstitute using boiling water, then drain)
½ cup celery or chopped fresh mushrooms or ¼ cup of each
(I heat the broth and milk listed below in a glass dish in the microwave at this point for about 5 minutes).
Melt ¼ cup butter in a medium sauce pan then add the above ingredients (celery, onions, mushrooms) cook just until tender. Remove pan from heat then add:
1/3 cup flour
½ teaspoon salt
1/8 teaspoon freshly ground pepper (or non-fresh, previously ground pepper, whichever you have)
½ teaspoon ground sage or substitute one of the following: marjoram, thyme
Stir until smooth then add all at once:
2 cups chicken broth
¾ cup milk
Cook over medium-high heat, stirring constantly with a flat-bottomed wooden spatula until bubbly and thick.
Add and stir:
About 1 cup frozen peas (I rinse and drain these first to avoid extra moisture from the ice).
1 potato, peeled, diced and cooked (either boil for about 15 minutes or cook with water in microwave for about 5 - 6 minutes or until tender).
1 cup carrots, peeled, sliced and cooked (same as potatoes) or use a 10 oz. bag frozen peas & carrots
3 cups cooked, cubed (or canned) turkey or chicken.
Cooking spray casserole dish(es) or 9x9 pan and dump in filling.


Crust for Pot Pie (or use frozen crust)
I only use the pie crust to top the pot pie. Bottom crust tends to be soggy and is too much extra work.
This recipe is enough to top one large casserole dish.
Mix together in a medium size bowl:
1 ½ cups flour
¾ teaspoon salt
1/2 teaspoon celery seed or celery salt
1/4 teaspoon paprika

Cut into flour with a pastry tool:
¾ cup butter flavored Crisco or regular vegetable shortening
Then sprinkle around ¼ cup cold water and fluff lightly with a fork.

Use hand to gather pieces together and form into a ball. Place on a floured surface or rolling mat. Smash ball flat and use rolling pin to smooth to desired thickness. Carefully fold in half, then in half again to pick up. Place on top of pot pie and unfold. Cut off excess with butter knife. Pinch edges to make them pretty. Poke fork through crust in several places to avoid large bubbles and to vent.

Place dish on foil lined baking sheet to cook (it sometimes drips while cooking).
Preheat oven to 400º and bake for about 50 minutes.