Chicken or Turkey Pot Pie, My version

3 cans of mixed vegetables
3 cups or more of leftover (cooked) chicken, turkey, Popeye’s chicken or KFC,
skinned and cut into bite sized pieces.
3 medium potatoes, cubed. Leave the skins on
3-4 chicken buillon cubes
Dash or 2 of sage
½ teaspoon of salt
Couple of shakes of celery salt or celery seed
Shake of garlic
Shake of onion powder


In a large kettle, add all the ingredients. Add enough water to bring the water level in the pan to about ¾ full. Turn on low heat and simmer enough to make it boil. When it’s at a boil, make a thickening of about 2 tablespoons of flour or cornstarch and water and thicken the boiling juices. Stir quickly to keep the liquid from getting lumpy.

Take mixture off the fire and let it cool.

For pie crust:

4 cups of all purpose flour
1 teaspoon salt
1 teaspoon celery seed

Mix dry ingredients together

Cut in 1 cup lard or shortening. (more if the dough doesn’t seem to be finely crumbled) until the flour looks like small crumbles.

Add in ice cold water a few teaspoons at a time until the mixture balls up, but is still relatively dry. You don’t want gooey or gummy pie crust dough.

Divide in half. Roll out ½ thin on a floured board to ½ inch larger than the pan you’re going to bake it in. Fold in fourths and place it in the pan. Add the cooled turkey or chicken filling into the crust. Roll out the second half of the pie crust and place it on the top. Make slits for steam to escape. Bake at 350 degrees F. until pie crust is brown.