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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.

6-8 ServingsPrep: 20 min. Bake: 35 min.

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 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 milk
2 cups (8 ounces) 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

2 of 2

Chicken or Turkey Pie (continued)

Directions (continued)

into a greased 13-in. x 9-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. Yield: 6-8
servings.

Nutrition Facts: 1 serving (1 each) equals 480 calories, 25 g fat (14 g saturated fat), 123 mg cholesterol, 1,218 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.