This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken.
Think of this deliciously creative recipe whenever you have leftover chicken (or turkey) and veggies in the fridge in need of a higher purpose.
I like to use a couple of tablespoons of vegetable shortening (Crisco) in my basic pie dough. It adds a measure of workability and tenderness that’s hard to beat. However,…
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