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

Steps

1. Pie Crust:
2. 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.
3. 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.