I made these meat pies with my Christmas turkey left overs but obviously you can make this with a regular chicken. Hopefully it’s a “mean little chicken” with no other purpose in life.
This is delicious and cheap… cheap cheap cheap (I couldn’t resist). It’s a bit time-consuming to make the pastry; you may just want to buy some. It’s also a very easy to make meal as long as your chicken is easy to catch.
I don’t really have a “recipe” I usually just kinda ‘WING IT’, aaahaha (once again couldn’t resist)
First cube up some potatoes and carrots. Steam them along with frozen peas or gently boil them until tender. I usually get the carrots started before adding potatoes since potatoes sometimes cook too fast and then crumble.
Saute a bunch of chopped onion and celery in lots of butter until they are “sautéed”… guess that’s redundant.
Using your turkey or chicken juice from Christmas dinner (or any dinner) add a bunch of water to that and dump in your sautéed onion and celery mixture.
Cut up a good amount of turkey or chicken and add it into the sauce.
Add seasoning, I use vegetable seasoning, poultry seasoning, salt and chicken flavoring and if I have chicken gravy left over from the roast turkey dinner I throw that in to. I don’t know what measurement of seasonings to tell you to add, I just go by taste, so just add until it tastes good.
Get your pastry shells ready. I used individual sized tin foil dishes but you can use a big pie plate as well.
I filled mine about half full with the steamed vegetables and topped it off with the sauce, then the pie shell crust. Bake at 350 until the crusts are nice and golden brown.
I AM TRYING SOMETHING NEW AS WE SPEAK…I JUST PUT A BUNCH IN THE FREEZER BUT I’M NOT SURE HOW THEY WILL BE WARMED UP AFTER FREEZING, POTATOES MIGHT BE MUSH AND CARROTS MIGHT BE RUBBERY…I’LL LET YOU KNOW