Whether using leftover Thanksgiving dinner, a store-bought roasted chicken, canned chicken, or baked meat, this recipe is the best way to get the Brady Bunch to eat veggies. Lots of veggies! Because it freezes well, it is great to have on hand for a needing family or a busy night. I make MANY at a time, because of the ease. If you love to cook, start with a pie crust from scratch and grow your own veggies. If you don’t love to cook, let Pillsbury and Green Giant help out.
2 pie crusts (Made from scratch, or purchased)
2C cooked, bite-size turkey (or chicken)
1/2 C margarine (milk-free for my allergic boy)
1/2 C flour
4 C chicken broth
1 onion, chopped
4-6 C vegetables – you choose (Sometimes for ease, I just buy the “soup veggies” mix that is in the freezer department; other times I use my garden veggies) Green beans, corn, carrots, potatoes, lima beans, whatever you like and you get to create the perfect mix! If using fresh veggies, you may want to microwave chopped carrots for 2 minutes to slightly cook, since they take longer than other veggies.)
Salt and pepper to taste (Pepper is magical in most chicken dishes.)
Melt the margarine in pan. Cook the onions in the margarine until translucent (5min). Add the flour – using a wire whisk. It will be a huge lump! Slowly pour in the broth, about 1/2 C at a time, continually Fast-stirring with the wire whisk to try to avoid lumps. Once all of the broth has been added (Don’t worry too much if there are lumps, it never seems to affect the taste!), bring to a slow boil to thicken slightly, stirring constantly.)
When it is thickened slightly, pour in the frozen veggies, and about 2 C turkey bite-size pieces. Add 2T worcestershire sauce (optional). Pour the mixture into 2 pie plates. Top with pie crust and bake at 350 for 30 minutes, until crust is done. Cover with foil to freeze. Re-heat at 350 for 30-45 minutes from frozen.