Ingredients
For the Filling:
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7 cups cooked roasted turkey or chicken, minus the skin torn into bite-sized pieces
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1 stick (8 Tbl.) Minerva Dairy Amish Butter, salted or unsalted
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2/3 cup all-purpose flour
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1/2 cup whole milk or half-and-half
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2 tsp. salt
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1/2 tsp. pepper
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6 cups (48 oz.) chicken broth
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1 large egg, lightly beaten
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(*use 2 1/2 cups gravy for pie filling, reserve rest for top, and mashed potatoes)
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double pie pastry for a 9 inch deep dish pie, homemade or store-bought
Instructions
Adjust oven rack to lowest position and preheat oven to 425º.Heat butter in small stock pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1-2 minutes. Slowly whisk in chicken broth and milk or half-and-half. Add salt and pepper and bring to boil, stirring. Reduce heat to medium-low and simmer gravy until thickened, stirring frequently.Combine 2 1/2 cups gravy with shredded turkey (or chicken) in large bowl, and reserve remaining gravy for serving over pie and mashed potatoes.Transfer chicken mixture to dough-lined pie plate and spread into an even layer. Top with second dough round, leaving at least a ½-inch overhang all around. Fold edge of top dough under bottom dough edge so that edge of fold is flush with the rim of your pie plate. Flute edges using thumb and forefinger or press with tines of a fork to seal. Cut four 1 - 2-inch slits on top making an "X".Brush pie with beaten egg and bake until top is light golden brown, about 20 minutes. Reduce oven temperature to 375º, and continue baking until crust is deep golden brown, another 18 - 20 minutes. Let pie cool on wire rack for at least 45 minutes before slicing.Serve wedges topped with spoonfuls of gravy, gravy topped homemade mashed potatoes, and a green veggie such as green beans, peas, or peas 'n carrots. Enjoy!
