Variation
Chicken-noodle bake.—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.
Menu suggestion
Serve with buttered beets, coleslaw, and have ice cream for dessert.
Chicken pie
6 servings, 9- or 10-inch pie
Filling
3 tablespoons chicken fat, butter, or margarine
¼ cup flour
1¼ cups chicken broth
1 cup milk
1½ teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning, if desired
2 cups cooked chicken, diced
1⅔ cups cooked peas and carrots
Pastry for top crust
1 cup flour
¾ teaspoon baking powder
½ teaspoon salt
⅓ cup shortening
2½ to 3 tablespoons water