Classic Chicken or Turkey Pot Pie
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.