Chicken or Turkey Pot Pie 7 Steps
In a pan over medium heat add neutral oil. Once oil is hot, add celery, onion and garlic and sautée until soft and onions are translucent (about 5 minutes).
In the same pan, add shredded cooked chicken or turkey and broth. Heat up and break apart the meat with a wooden spoon.
Preheat oven to 400 ̊F.
Add frozen and canned veggies (corn and green beans). Mix until frozen veggies have thawed and everything is well heated. Add milk, 1 tablespoon at a time (only if necessary to help with the heating process).
Add 1 can of cream of mushroom soup and pour over chicken and veggies.
If the mixture isn't thick enough, in a small bowl, mix together 1/2 tablespoon flour and 3 tablespoons of milk. Add slurry mixture to chicken mixture and stir until thickened.
Pour chicken and vegetable mixture into a skillet lined with one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven for 30 to 35 minutes or until crust is brown.