Since Thanksgiving is approaching quickly, I decided that I would share one of my favorite recipes that will come in handy during the holiday season. This recipe is a great way to use up all of your leftover turkey meat from Thanksgiving. It is really simple to make, and you can adjust the recipe depending on the amount of leftovers you have. Dark or white meat works perfect with this recipe, and the flavors are phenomenal. In my family all the white meat gets devoured first so this recipe is great for using up that leftover dark meat.
- 4 Cups Flour
- 2 Cups Crisco Butter Shortening
- 1 Cup Cold Water
- 3 Cans Cream of Chicken Soup
- 2 Bags of Frozen Mixed Vegetables
- 4 Cups of Chopped Turkey or Chicken
- Salt and Pepper
- Paprika, Garlic powder, and Onion powder to taste
Instructions for the crust:
- Preheat oven to 375 degrees.
- Mix flour, Crisco, and cold water in a large bowl.
- Mix until dough is well formed and ingredients are well incorporated.
- Wrap the formed dough in plastic wrap and place in the refrigerator for 1 hour or until chilled.
***Tip: dough is much easier to work with when chilled thoroughly.
Instructions for filling:
While the dough is chilling...
- Cook chicken or turkey, or shred leftover chicken or turkey.
- I did not have leftover turkey for this recipe, so I cooked my chicken on the Camp Chef 14″ Seasoned Cast Iron Skillet. I love cooking in cast iron, the chicken was cooked evenly and to perfection. I seasoned my chicken with paprika, garlic powder, onion powder, and salt and pepper to taste.
- Place cooked shredded chicken or turkey in a bowl and put aside.
- In a large bowl mix cream of chicken soup with 1 ½ cans of water (can from cream of chicken soup), until well blended with an electric mixer.
- Stir thawed vegetables and poultry into the cream of chicken mixture.
- Season the filling with your favorite spices. I used salt and pepper, onion powder, and garlic powder.
Once dough is chilled
- Roll out a small amount of dough on a floured surface to preferred thickness, usually 1/4” thick.
- Line a Camp Chef 3/4 Quart Seasoned Cast Iron Mini Dutch Oven with the dough. Place the dough on top of the Dutch oven and let it fall into the Dutch oven. Once the dough has completely covered the bottom of the Dutch oven remove the excess with a knife leaving enough dough to join with the top crust.
- Once the dough has completely covered the bottom of the Dutch oven fill the Dutch oven with the filling mixture. Fill the Dutch oven with enough mixture to reach the top rim of the Dutch oven.
- Roll out another small piece of dough to make a lid for the pie. Roll out the dough on a floured surface to preferred thickness, usually 1/4” thick.
- Dampen bottom dough edges with water and place dough lid on top of the mixture.
- Remove excess dough from the lid with a knife leaving enough dough to join with bottom crust.
- Pinch edges from bottom and top crust together to make pie edging.
- Poke lid with fork or make slits with knife for ventilation during cooking.
- Place pot pies in the oven for approximately 45 minutes or until dough is golden brown and pie is cooked through.
|I used the Camp Chef, cast iron mini Dutch oven for this recipe, and worked perfectly. The crust came out golden brown and the entire pie was cooked evenly without hot spots. The non-stick surface of the cast iron allowed for quick and easy clean-up. Each pot pie served 2 adults, or for smaller eaters, like children, it would serve 3.|
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