My sister-in-law shared this recipe with me. She says about it: "It's my mom's recipe and it's awesome because you throw in whatever veggies you want! The crust is difficult to make so I just use crescent rolls. I love it with spinach and mushrooms and with zucchini and yellow squash. Those make it really yummy." Add this family favorite to your next weeks meal plan! It is also a great way to use up any Thanksgiving leftovers!
Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 9x13" pan
Ingredients:
Suggestions for veggies:
Crust:
Directions:
*Recipe from Brianna Christensen
Preparation time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 9x13" pan
Ingredients:
- 2 chicken breasts, cooked and cubed OR Leftover Turkey
- 1/4 cup butter, melted
- 2-3 Tbsp. flour
- 4 cups water
- 4 chicken bouillon cubes
- 1 tsp. pepper
Suggestions for veggies:
- Carrots
- Potatoes
- Celery
- Peas (add last)
- Zucchini
- Onion
- Squash
- Whatever you want!
Crust:
- 1 cup flour
- 6-7 tsp. Crisco
- 1 tsp. salt
OR
- 1 can crescent roll dough
Directions:
- Cook chicken or turkey. When cooked, cut into cubes.
- Melt butter over medium heat. Add flour to make a roux. Cook for 2-3 minutes.
- Add water, bouillon cubes and pepper to roux. Bring to a boil. Add desired vegetables. Simmer for 10 minutes or until tender. Add cooked, cubed chicken or turkey and stir to incorporate. Pour into 9x13" baking dish.
- Make crust by combining ingredients in a boil. Roll out dough and cover vegetable mixture in pan. If using crescent rolls, rolls out the whole can of dough and cover mixture.
- Bake at 350°F for 10-15 minutes or until golden brown.
- Serve warm.
*Recipe from Brianna Christensen
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