Ingredients
Crust
- ½ c. softened butter
- 1 c. sour cream or Greek yogurt
- 1 egg
- 1 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- ½ tsp. each thyme and sage
Filling
- ½ c. grated carrots
- ½ c. chopped onions
- 1 c. other cooked vegetables (more carrots, potatoes, peas, corn, etc.)
- 2 c. leftover turkey or chicken
White Sauce
- 3 T. butter
- 3 T. flour
- ¼ c. chicken stock
- 1 c. milk
- ¾ tsp. salt
- Pepper to taste
Topping
- Grated cheddar
Instructions
Preheat oven to 400°.
Make the Crust
Beat together butter, sour cream or Greek yogurt, and egg. Mix dry ingredients (flour, salt, baking powder, thyme, and sage) separately, then add to butter mixture. This is the soft crust. Spread onto the sides and bottom of a 10" or deep-dish pie pan, or a 2-quart casserole.
Make the Filling
Sauté carrots and onions in olive oil or butter until soft. Add cooked vegetables and turkey or chicken. Set aside.
Make the White Sauce
Melt butter in a microwave-safe bowl. Add flour and stir. Add chicken stock and milk. Microwave, stirring every 30 seconds, until thickened. Season with salt and pepper to taste.
Assemble & Bake
Mix white sauce with the vegetable and meat filling. Pour over crust. Top with grated cheddar and bake 25–30 min. at 400°.