- 2 tablespoons [30 g] butter or margarine
- 1/2 cup [125 mL] chopped onion
- 3 tablespoons [45 mL] chicken gravy mix powder
- Pepper, to taste
- 2 cups [500 mL] milk
- 1 1/2 cups [375 mL] cooked chicken or turkey dices
- 1 to 1 1/2 cups [250 to 375 mL] boiled potato dices
- 1 cup [250 mL] boiled mixed frozen vegetables or any combination freshly boiled vegetables pieces
- Enough pastry dough for a 9-inch [23-cm] pie shell
- Flour
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- Preheat oven to 425°F [220°C].
- Into a 2-quart [2-L] saucepan, over medium heat, melt butter or margarine.
- Melt onion in hot butter, until tender but not browned.
- Stir in chicken gravy mix powder; sprinkle with pepper and pour in milk.
- Simmer until boiling and thickened, stirring constantly.
- Delicately mix in chicken or turkey dices, potato dices and mixed vegetables; heat through.
- Spoon into a 6-cup [1.5-L] casserole.
- Onto a floured surface, roll dough until 1/8-inch [4-mm] thick.
- Using a sharp knife, cut slits into the center of rolled dough.
- Arrange dough over filling.
- Using a sharp knife or kitchen shears, trim pastry 1-inch [2.5-cm] down all around casserole.
- Fold excess pastry underneath top and flute.
- Bake into preheated oven for 25 minutes, until lightly browned.
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