Wednesday, March 9, 2016

Chicken Pot Pie

This is a variation of The Pioneer
Woman's Recipe.  You can find hers Here I wanted to put potatoes, carrots, corn and green beans in mine. I would have also liked to add peas at the end, but I didn't have any. I used less liquid because I like a thicker filling.


4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
1 cup potatoes - diced
1/2 cup frozen corn
1/2 cup fresh green beans- cut in small pieces
1/2 cup frozen peas
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed- I probably only used 2 cups
Splash Of White Wine (optional)--I did not add wine to mine.
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-- I made my own crust (recipe follows)
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 potatoes, onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes. Add green beans, and corn.

    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.
  • Note: This makes a huge amount of filling. I made two casseroles from this. I ate one tonight with some left over. And froze one for later.
No Fail Pie Crust --- Makes 2
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
Pulse these three ingredients in a food processor to combine.
2 sticks cold butter cut in cubes - Pulse until coarse beads form.  
Add 1/2 cup cold water and Process until it comes together to form a ball.
Wrap: the dough in seran wrap and form into a disc. Refrigerate 1 hour. 
Cut:the dough in half and roll the dough to form a round or square disc  to cover the top of your casserole dish. Remove the plastic and place over the casserole dish. I actually made one for the bottom and one for the top of my chicken pot pie. So I had four tight discs. 

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