Comfort food is always a great option for a make and take dinner! Now that you’ve learned how to rock your next meal train like a boss, let’s talk dishes that meet the criteria! The first Thanksgiving I celebrated with my husband’s family, my mother-in-law made this amazing pot pie using leftover turkey! I don’t usually have turkey laying around at a moment’s notice but chicken is always easy to come by. This recipe also puts all other pot pies to shame by adding sausage to the mix! Um, YUM!!!! Plus, it has this delicious savory pastry to top it all off! So, here’s the scoop on a pot-pie to die for – either for your own family or to bless another family with!
Savory Pastry Ingredients:
1 C Flour
1 t Celery Seed
½ t Salt
½ t Paprika
1/3 C Shortening
2 t Water
Pot Pie Filling Ingredients:
½ lb Regular Pork Sausage
¼ C Butter
1/3 C Flour
¼ t Salt
1/8 t Pepper
2/3 C Milk
1 Can (13.75 ounce) chicken broth (1 ¾ C)
2 C Cubed, Cooked Chicken
1 Package Frozen Mixed Veggies
- Combine dry ingredients – flour, celery seed, salt, paprika,
- Cut in shortening until the mixture resembles coarse crumbs,
- Gradually add water a tablespoon at a time until the mixture forms into a ball,
- Press dough into a flat disk, wrap in plastic wrap and chill in the fridge for 20 minutes to 24 hours.
- In a large saucepan, brown sausage breaking it into pieces,
- Drain off the fat, melt butter in the same pan.
- Combine flour, salt and pepper add to pan with the sausage,
- Stir in chicken broth and milk,
- Cook, stirring frequently, until thick and bubbly,
- Add cubed chicken and frozen vegetables,
- Continue to cook until warmed through.
Assembling Pot Pie:
- Preheat oven to 425 degrees.
- Pour filling into a 9×9 baking pan (or a 9×13 if doubling the recipe),
- Remove pastry from fridge and roll out on a floured surface,
- (Optional) Use cookie cutters to cut out a vent hole in the pastry,
- Place pastry on filling, tuck under edges and crimp as desired, use a knife to cut vent holes if you didn’t use the cookie cutters.
- Bake for 25-30 minutes (longer if refrigerated before cooking) until warmed through and bubbling and the crust is golden brown. Cover with foil if the crust is browning too quickly.
- Buy grilled chicken strips, or chunk rotisserie chicken from the deli to save time on cooking.
- Substitute chicken or turkey sausage to cut back on calories.
- This pastry is super easy to make and totally delicious but you can use grocery store refrigerated dough if you prefer.
- This is an AWESOME “make and take” meal. Dress it up with cute disposable aluminum pans. The one below is from Mary and Martha but you can also find them on Amazon (Medium Baking and Take-out Pan).
- You can freeze this meal for an easy dinner later. Freeze the pastry dough as a plastic wrapped disk and the filling in a freezer bag, spread out flat. Move frozen components to the fridge 24 hours before cooking. Assemble and bake.