Chicken/Turkey Pot Pie

This recipe is in two parts, the filling and then a choice 

between a bisquick topping or a savoury pie pastry of your choice.

Filling

1 medium onion, chopped

1/3 cup butter

1/2 cup flour

1 tsp. salt

1/4 tsp pepper

2 cups cubed cooked turkey or chicken

1 3/4 cup chicken or turkey broth

2/3 cup milk

1 cup shredded cheddar cheese

1 cup frozen peas

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Add the turkey/chicken, cheese and peas.  Cook until the cheese is melted.  Set aside and keep warm.

To finish either prepare a piecrust of your choice or a bisquick topping as follows.

Piecrust

Line a 9 inch pie plate with a bottom pastry.  Pour hot filling into the crust. Place a top pastry over the filling, trim, seal and flute the edges.  Cut slits in pastry.  Brush top with milk.  Bake at 375 for for 40 or 45 minutes or until crust is golden brown.

Or  Easy Bisquick Dumpling Topping

Mix 1 cup bisquick, 1/2 cup bisquick and 1 egg.  Put hot filling into a casserole dish.  Pour bisquick mixture over filling. Bake at 400 degrees for 30 minutes.

I used my new fluted ceramic pie plate from 

Mother's Day for today's chicken pot pie with bisquick.