Ingredients:
1 cup diced onions
1 cup diced celery ribs
1 cup diced green bell peppers
1/3 cup olive oil
3 tablespoons chopped garlic cloves
1/2 cup flour or 1/2 cup cornstarch
1 1/2-2 lbs cooked chicken (i.e. “leftover) or 1 1/2-2 lbs turkey meat, chopped to chunks ( skinless boneless)
2 cups chicken stock or 2 cups vegetable stock
2 potatoes, skinned and diced
3 large carrots, peeled and coined
1 1/2 cups frozen tiny peas
1 pie crusts
Directions:
Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.
Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a “roux”.
Add potato, chicken/turkey, carrots, and peas.
Heat until at a full simmer.
Season with salt & pepper, paprika, and poultry seasoning, to taste.
Empty into a Dutch oven and cover with a pie crust, venting to suit.
Cook in a 350 F oven for 90 minutes, and serve.
Servings: 8
Time preparation: 20 min.
Time total: 110 min.