Chicken or turkey pot pie
- Replies 2
homemade chicken pot pie is the ultimate comfort food! Made with a flaky pie crust, tender chicken, savory vegetables and an easy creamy sauce, a cozy piece of this savory pie is the best way to warm up on a chilly night!
Turkey or chicken Pot Pie
Use leftovers from Thanksgiving to make this easy homemade turkey pot pie. The ultimate comfort food that's made with a flaky pie crust and a creamy pot pie filling.
Prep Time: 25minutes minutes
Cook Time: 25minutes minutes
Let Cool: 10minutes minutes
Total Time: 1hour hour
Servings: 8
Equipment
• Pie dish
Ingredients
• 2-3 cups cooked turkey (shredded or cubed)
• 1 cup frozen green peas & carrots
• ½ cup sliced celery
• 1 large potato (or 2 small potatoes, peeled and diced)
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon celery seed (optional)
• 32 ounce carton chicken or turkey stock
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)
Instructions
• In a pot, combine turkey, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
• Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
• In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
• Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Notes
Try this easy pie crust recipe for a homemade version.
Make-ahead: You can prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
To freeze: This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.
Turkey or chicken Pot Pie
Use leftovers from Thanksgiving to make this easy homemade turkey pot pie. The ultimate comfort food that's made with a flaky pie crust and a creamy pot pie filling.
Prep Time: 25minutes minutes
Cook Time: 25minutes minutes
Let Cool: 10minutes minutes
Total Time: 1hour hour
Servings: 8
Equipment
• Pie dish
Ingredients
• 2-3 cups cooked turkey (shredded or cubed)
• 1 cup frozen green peas & carrots
• ½ cup sliced celery
• 1 large potato (or 2 small potatoes, peeled and diced)
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon celery seed (optional)
• 32 ounce carton chicken or turkey stock
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)
Instructions
• In a pot, combine turkey, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
• Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
• In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
• Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Notes
Try this easy pie crust recipe for a homemade version.
Make-ahead: You can prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
To freeze: This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.
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