Chicken or Turkey Pot Pie

Ingredients

• 1 cup diced onion
• 1 cup diced celery rib
• 1 cup diced green bell pepper
• 1/3 cup olive oil
• 3 tablespoons chopped garlic cloves
• 1/2 cup flour or cornstarch
• 1 1/2-2 lbs cooked chicken, chopped to chunks (i.e. "leftover) or turkey meat, chopped to chunks (skinless boneless)
• 2 cups chicken stock or vegetable stock
• 2 potatoes, skinned and diced
• 3 large carrots, peeled and coined
• 1 1/2 cups frozen tiny peas
• 1 pie crust

Directions

1. 1

   Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.

2. 2

   Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a "roux".

3. 3

   Add potato, chicken/turkey, carrots, and peas.

4. 4

   Heat until at a full simmer.

5. 5

   Season with salt & pepper, paprika, and poultry seasoning, to taste.

6. 6

   Empty into a Dutch oven and cover with a pie crust, venting to suit.

7. 7

   Cook in a 350°F oven for 90 minutes, and serve.