Chicken or Turkey Pie Recipe

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Chicken or Turkey Pie Recipe
Chicken or Turkey Pie Recipe photo by Taste of Home
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Chicken or Turkey Pie Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • FILLING:
  • 3 tablespoons butter or margarine
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 small onion, minced
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) 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 butter or margarine
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese

Directions

In a skillet, melt butter; saute celery, carrots and onion until soft. Stir in flour and salt. Gradually add milk and broth, stirring constantly until sauce thickens. Fold in mushroom soup and chicken or turkey. Spoon mixture into 13-in. x 9-in. baking pan; set aside.
For crust, combine flour, baking powder and salt. Cut butter into flour mixture. Add milk and mix to form soft dough. Roll out to a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Slice into 1/2-in wheels and place on chicken mixture. Bake at 350° for 35-40 minutes or until crust is lightly browned. Yield: 6-8 servings.
Originally published as Chicken or Turkey Pie in Country Extra November 1990, p45

Nutritional Facts

1 each: 480 calories, 25g fat (14g saturated fat), 123mg cholesterol, 1218mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 32g protein.

  • FILLING:
  • 3 tablespoons butter or margarine
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 small onion, minced
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) 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 butter or margarine
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  1. In a skillet, melt butter; saute celery, carrots and onion until soft. Stir in flour and salt. Gradually add milk and broth, stirring constantly until sauce thickens. Fold in mushroom soup and chicken or turkey. Spoon mixture into 13-in. x 9-in. baking pan; set aside.
  2. For crust, combine flour, baking powder and salt. Cut butter into flour mixture. Add milk and mix to form soft dough. Roll out to a 12-in. x 10-in. rectangle. Sprinkle with cheese and roll up, jelly-roll style, starting from long side. Slice into 1/2-in wheels and place on chicken mixture. Bake at 350° for 35-40 minutes or until crust is lightly browned. Yield: 6-8 servings.
Originally published as Chicken or Turkey Pie in Country Extra November 1990, p45

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