2 - 3 c. leftover chicken or turkey
If preparing fresh chicken:
2-3 chicken breasts (depending on size) to yield 2-3 c. of chopped/shredded chicken
14 oz. chicken broth
Salt, pepper, cayenne, paprika, garlic, to taste
2 refrigerated pie crusts or sheets of frozen puff pastry at room temperature and ready to work with (or your favorite pastry recipe for a double crust pie)
2 (14 oz.) cans of chicken broth
1 c. cubed hash brown potatoes (Southern style)
1 c. cut green beans (Italian green beans recommended)
1 c. sliced carrots
1 c. lima beans
1 c. corn
1 c. half-and-half
2 - 3 T. cornstarch
2 T. butter
4 oz. cheese, grated (optional)
Salt, pepper, garlic powder, paprika, cayenne pepper, etc.
Adjust vegetables to your taste. Use 5-6 c. of frozen vegetables. Veg-all is classic, but I like to make my own mix. Lots of people like mushrooms and English peas.
- If preparing fresh chicken, place first three ingredients in crockpot and cook on low 4-5 hours until chicken is done and tender. Chop, pull, or shred chicken. Alternatively, use 2 - 3 c. cooked, diced chicken or turkey.
- Preheat oven to 375°F.
- Place one crust in the bottom of a deep dish pie plate and pierce with a fork. Prebake ~8-10 minutes until just beginning to set.
- Bring 2 cans of chicken broth to a boil in a large stock pot.
- Add lima beans and cook ~20 minutes.
- Add potatoes and carrots, and cook until almost tender.
- Add green beans and corn to warm through. Add butter.
- Mix half-and-half with cornstarch. Carefully add to vegetables in broth with stirring. The sauce should thicken after boiling for a minute or two.
- Mix chicken or turkey into sauce. Check seasonings and adjust, as desired.
- Layer ½ of filling into prebaked crust. Top with cheese, if using, then add remaining filling. Top with second crust, sealing edges. Cut slits into the top crust.
- Cook 45 minutes or until crust is deep golden. Check after 30 minutes and cover edges of crust, if browning too quickly.
- Let rest at least 10 minutes before slicing. Serves 6-8.