Recipe: Chicken (or Turkey) Pot Pie

Hi guys! Are you in a cooking mode today? I know I am. I’ve been prepping, and cooking, and shopping, and last night I almost had a panic attack thinking I forgot to buy half of the ingredients even though my fridge is brimming with all sorts of good foods. But, crisis averted, I think our table is going to be plentiful and I wish yours is as well. So, whatever your plans are today I wish you a Happy Holiday!

But, looking just a little bit ahead, let’s talk leftovers. I’m sure everyone has their own ideas about Thanksgiving leftovers, but how does a pot pie sound to you? I, for one, love a pot pie – such a comfort food! But I was always afraid to make one at home, thinking it was complicated. Well, it wasn’t, and it was absolutely delicious, whether with chicken or turkey, or even just the veggies it’s a great dish for the colder weather. So give it a try, I’m sure you too will enjoy it.

Pot Pie
Servings 4

Ingredients:
4 tbsp butter
2 ribs of celery, diced (or ½ cup)
1 large carrot, diced (or ½ cup)
1 medium onion, diced (or ½ cup)
2 – 2 ½ cups shredded chicken or turkey
¼ cup frozen peas (optional)
¼ cup frozen corn (optional)
1 – 1 ½ cups chicken stock
Splash of dry white wine (optional)
Splash of cream
Salt and pepper, to taste
¼ tsp turmeric
2 sprigs thyme, finely chopped
2 tbsp flour
1 unbaked pie crust
1 egg
2 tbsp water

Preparation:
Preheat oven to 375F.

In a large pot melt 2 tbsp butter then add the diced vegetables: celery, carrots and onion; season to taste. Cook stirring occasionally for about 3 minutes. Add in the chicken (or turkey) and continue cooking.

In a separate pan make a roux. Melt 2 tbsp butter then add flour. Using a whisk, stir continuously while cooking until the roux is light golden in color.

Pour the chicken stock into the large pot, wine (if using) and bring to a simmer. Then add cooked roux to the mixture, cream and stir. Adjust the seasoning and add thyme. If using, add peas, corn, or both. Turn off the heat.

Divide the mixture among four ramekins (or oven safe bowls). Roll out the pie crust, and cut into four pieces (big enough to cover each of the ramekins). Lay the pie crust over the top of the ramekin and press the edges to the outer side of the dish. Using a knife make little vents in each of the pie crust toppings.

Whisk together egg and water, then with a pastry brush apply the egg wash over the top of each crust. Place the ramekins on a rimmed baking sheet and bake until the crust is cooked, golden brown in color and filling is bubbling, approximately 25 – 30 minutes. (If the crust begins to brown too quickly, cover with foil).

Take the baked pot pies out of the oven, serve and enjoy!

[I will admit, I was a bit lazy and used a store-bought pie crust I had on hand, but if you’d like to make your own pie crust, see the links below for recipes and step-by-step instructions.]

Links:
pie crust 102: all butter, really flaky pie dough @ smitten kitchen
pie crust primer @ sassy radish