Further to the Chicken Pie with crust recipe, there are couple of additional ways to make use of it:

Cooked chicken from a previous roast chicken dinner can be used to substitute for fresh meat, just omit the chicken cooking process in the recipe.


Very often, after a Xmas or Thanksgiving turkey dinner, lots of meat is left over. So use that to make Turkey Supreme & Turkey Pot Pie as follows:






TURKEY SUPREME & TURKEY POT PIE:

Short crust pastry for 1-crust pie--see recipe

Filling:

2 cups cooked and diced turkey meat                                   

½ cup diced celery

½ lb. mushrooms, quartered                                       

2 medium onions, diced

3 medium potatoes, parboiled and cubed                  

1 cup parboiled diced carrots

1 cup pea                                                                    

4 tbsp. butter

4-5 tbsp. all purpose flour                                          

2 -3 cups hot milk, or hot chicken stock or combination of both

1-2 tbsp. curry powder

salt and pepper

egg wash

To make Turkey Supreme:

Melt butter over medium-low heat in a heavy saucepan. Add flour and cook roux for 2-3 minutes, stirring continuously. Remove from heat & whisk in hot milk or hot stock gradually, whisking vigorously with a wire whisk to prevent lumps, straining sauce if necessary. Return to heat, cover casserole & bring mixture to the boil. Reduce heat, add curry powder & whisk in evenly. Simmer sauce for 15 minutes.

Cook vegetables until tender but still slightly crunchy. Season cooked turkey meat with salt & pepper to taste, & add, together with vegetables, into the hot sauce. Adjust seasoning if necessary. Heat through & serve hot. 

To make Turkey Pot Pie:

Cool turkey supreme, & transfer it to an oven-proof casserole or deep dish.

Roll out pastry to ¼-inch thickness to fit a large oven-proof casserole. Transfer pastry to a large plate lined with a sheet of waxed paper, and refrigerates it for 30 minutes.

Preheat oven to 375 degrees F.

Drape pastry over casserole, sealing and crimping edges, and making slits in the centre of the pastry to allow steam to escape. Brush pastry with egg wash and bake for 45 minutes or until golden brown. Serve immediately.