It doesn’t get much better than pot pie. It just doesn’t. It’s that brothy gravy…that golden, crisp crust…those tender, flavorful vegetables.
Gosh, gosh, gosh. Times a million. Infinity.
Here’s one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion…or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn’t have to be a huge ordeal!
Here’s how I made it.
Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.
Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.
Then throw in the cooked poultry, whether it’s chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.
You can get the meat by using any of the following methods:
* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.
* Have a huge Thanksgiving dinner and wrap up the turkey leftovers.
* Roast a chicken in the oven and shred the meat.
* Buy a dang rotisserie chicken at the dang supermarket and call it a day.
Stir the chicken into the veggies and let it warm up…
Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so…
Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don’t do because the five people I live with don’t like the flavor of wine. Please feel sorry for me. Thank you.)
Stir in the broth and let the mixture cook and thicken up for a few minutes.
Add a little salt and pepper…
A teeny bit of turmeric…
A little minced fresh thyme (or parsley…or anything you want!)
Then stir it all around. Give it a taste and add more of whatever seasonings you like.
I like to add a splash of half-and-half or cream for a little creamy richness. But you don’t have to if you don’t want to.
Finally, just let the mixture bubble up until it’s nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)
Next, roll out a pie crust on a floured surface…
(Or grab a dang storebought pie crust. I’m the last person on earth that’s gonna judge you.)
Pour the pot pie mixture into a casserole dish…
And smooth out the surface.
I fold the pie crust in half to make it more mobile, then I lay it on top of the dish…
And unfold it so that it covers the whole thing.
I’m, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won’t stick, just use some of the egg wash I’m getting ready to show you.
Use a knife to cut little vents all over the surface of the dough.
Next combine an egg with a little water and whisk it with a fork…
Then dip in a brush…
And brush the egg wash all over the surface.
(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won’t soften like it is here. But I have an impatience problem.)
Then—and this is extremely important—put it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.
But only if you want to be like me.
Wow. That really was a close call, man!
But guess what?
It was absolutely delicious and delectable.
Honestly, if there’s anything better than pot pie, I haven’t yet found what it is.
A real staple for fall and winter, baby!
(Sorry I called you baby.)
Here’s the handy dandy printable!Prep Time:15 MinutesDifficulty:EasyCook Time:45 MinutesServings:12 Servings
- 4 Tablespoons Butter
- 1/2 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrot
- 1/2 cup Finely Diced Celery
- 3 cups Shredded Cooked Chicken Or Turkey
- 1/4 cup Flour
- 3 cups Low-sodium Chicken Broth, Plus More If Needed
- Splash Of White Wine (optional)
- 1/4 teaspoon Turmeric
- Salt And Pepper, to taste
- Chopped Fresh Thyme To Taste
- 1/4 cup Half-and-half Or Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.