Commercial (frozen) pot pies are a crime. It's a cinch to make your own. This recipe uses chunks of cooked turkey or cooked, fresh chicken (I use all white meat for a deluxe pie and when chicken breasts are on sale). The flavor of this great family or company dish cannot be beat; just the aroma brings people to the kitchen asking: is it ready yet? This uses a cheat of mushroom soup (cream of chicken is also fine) instead of classic bechamel but it's still a quantyum leap above freezer case pot pie. OR make the classic version (included in recipe below)
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Hi there, fellow home and pro baker and fan of great recipes….