Chicken Pot Pie
I have heard lots of other bloggers talk about The Pioneer Woman’s Cookbook…heard the recipes were good…and decided to give one a try before I run off and buy the cookbook. So we made the Chicken Pot Pie tonight…and it was oh so good. A home run with all the kids and the honey! It was actually her Leftover Turkey Pot Pie, but I put chicken in it. I diced my chicken up and fried it in LOTS of butter! Once it was almost cooked I added the veggies and continued with the recipe as she has it. The pictures are from my Chicken Pot Pie, but if you want to hop on over to the Pioneer Woman…she has some pretty amazing pictures too!
Leftover Turkey Pot Pie
1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste
Preheat oven to 400 degrees.
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| From 2010-03-28 |
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
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| From 2010-03-28 |
Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
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| From 2010-03-28 |
Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
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| From 2010-03-28 |
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
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| From 2010-03-28 |
Serve with a large spoon.
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