Classic Chicken or Turkey Pot Pie
Recipes Chicken Main Dish Meal ideas Seasonal cooking
Description
Use your leftover turkey or chicken to make this comforting, classic pot pie. Serve it with a side salad.
Ingredients
Pie Crust:
2 1/2 c. all-purpose flour
1 T. sugar
1 t. salt
1 c. cold unsalted butter, cut into cubes
1/2 c. cold buttermilk
1-2 T. cold water
1 large egg, beaten, for the egg wash
Filling:
1/4 c. unsalted butter
1/3 c. diced onion
2 medium carrots, sliced (about 1 c.)
1 stalk celery, sliced (about 1/2 c.)
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 t. chopped fresh thyme
1 T. chopped fresh Italian parsley
1 t. salt
1/2 t. black pepper
1 3/4 c. chicken stock/broth
1/2 c. heavy cream
3 c. shredded chicken or turkey
1 c. frozen peas
Directions
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Pie Crust:
Combine flour, sugar and salt in a large bowl; add cubed butter; toss to coat. Dump the mixture out onto a clean surface; use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. (This mixture will be very flaky.) Return mixture to the bowl; place in the freezer for 15 minutes, to chill the butter.
Remove from freezer; add buttermilk. Use a spoon and your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in 2; flatten into disks. Wrap each disk in plastic wrap; chill in refrigerator while making the filling.
Filling:
Heat butter over medium-high heat in a large skillet; add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken stock/broth and heavy cream. Whisk until there are no flour lumps; simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat; set aside while rolling out the pie dough.
Preheat oven to 400 degrees.
Remove pie dough from refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12 inch circle about 1/4 inch thick. Transfer dough to a 9 inch pie pan. Pat with fingers, making sure it's smooth. Trim the extra overhang of dough with a knife; discard. Fill pie with filling.
Roll out the second disk of dough; carefully cover the pie. Trim the extra overhang off the sides; seal edges by crimping with a fork or fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with the beaten egg.
Bake 45 minutes, or until crust is golden brown. A pie crust may be needed to shield and protect the edges from browning too much too soon.
Cool for 10 minutes. Cut into slices. Serve.
6-8 servings.
* This pot pie freezes well. Cool completely; freeze for up to 1 month. It can be frozen whole or in slices.