Leftovers... ( Archived) (19)

Here ya go Thud...........

Change the chicken to turkey is all.....

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If you don't have leftover chicken and don't want to poach a chicken, try using meat from a store-bought, pre-roasted chicken to save time.

* 3 1/2 pound poached or roasted chicken or turkey parts (to poach, cover with chicken stock and simmer for 30 minutes with 2 carrots, 2 stalks celery and 1 medium onion), or 1 1/2 pounds cooked boneless, skinless chicken or turkey meat
* 4 tablespoons (1/2 stick) butter, plus 2 tablespoons
* 1/2 cup all-purpose flour
* 2 cups chicken stock
* 1 1/2 cups milk or half-and-half
* Salt and white or black pepper
* Grated or ground nutmeg (optional)
* Fresh lemon juice (optional)
* 1 medium onion, chopped
* 3 medium carrots, sliced
* 2 small celery ribs, sliced
* 3/4 cup frozen peas
* 3 tablespoons minced parsley
* Dough for one double-crust, 10-inch pie, or 2 12-ounce cans of refrigerated biscuits
* 2 tablespoons beaten egg (about 1/2 large egg)

Melt 4 tablespoons butter in a large saucepan over medium-low heat. Add flour and whisk until smooth. Cook, whisking constantly, for 1 minute. Remove the pan from the heat.

Add chicken stock and whisk until smooth. Whisk in milk or half-and-half. Increase the heat and bring the mixture to a simmer, whisking constantly.

Remove pan from heat, scrape inside of saucepan and whisk vigorously to break up any lumps. Return pan to heat and, whisking, bring to a simmer and cook for 1 minute.

Stir in the cooked poultry, bring to a simmer and cook for 1 minute more. Remove from heat and season to taste with lemon juice, salt and pepper, and/or nutmeg. Set aside.

Melt 2 tablespoons butter in a small saute pan, then add onion, carrots and celery ribs. Cook for 5 minutes.

Stir the sauteed vegetables, frozen peas and minced parsley into creamed chicken mixture and mix well to combine.

Preheat oven to 400 degrees.

If using pie dough, place one layer in a round, 2 1/2 quart casserole dish, fitting down into bottom and sides and leaving some overhang on the rim.

Pour mixture into prepared casserole dish, then place second layer over filling. Trim to leave generous (about 1/2-inch) overhang, and crimp to seal. Brush with beaten egg and bake 30 to 40 minutes, until crust is golden-brown and filling is bubbling.

If using biscuits, layer bottom of 2 1/2 quart casserole dish with biscuit rounds, overlapping if necessary. Pour in filling. Bake for 30 minutes, then add layer of biscuit rounds on top of filling and bake an additional 15 minutes or until golden brown.

Serves 4 to 6.

Cherry Blossom..........*wink*.................

its a one of a kind it is.............tee-hee!