Chicken (or Turkey) Pot Pie

December 23, 2020

Chicken (or Turkey) Pot Pie

Chicken (or Turkey) Pot Pie

Couldn’t leave Costco without a rotisserie chicken and don’t know what to do with it? Have left over turkey and need an alternative to a turkey cranberry sandwich? Enter the Pot Pie.  

Savory chicken and vegetables encased in a flaky crust. Yes please! Using store-bought pie crusts saves a bit of time and mess when putting this together. This recipe calls for mincing the onion, dicing the carrots and chopping the celery. Not sure what all that means? Hop on over to here where I show the difference in the size of the pieces for each of those terms. 

Using a reusable pie shield makes protecting the edges of the crust really easy. Is it necessary to place the pie onto a foil lined baking sheet – No. But the first time you bake something in a pie pan that bubbles everywhere causing a giant mess in the bottom of the oven, you will forever put all pie pans onto a baking sheet. The extra foil is just so if it does bubble over cleanup of the baking sheet is quick. 

Chicken (or Turkey) Pot Pie

A great way to use up leftover chicken or turkey. Nothing says comfort food like savory filling in a flaky pie crust.
Course Chicken, Dinner, Main Course, Turkey
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

  • 2 pie crusts store bought are great
  • 4 tablespoons butter, divided
  • 1 small onion, minced (about 1 cup)
  • 2 stalks celery, chopped (about 1/2 cup)
  • 2 carrots, diced (about 1 cup)
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 cups chicken broth
  • 3 potatoes, peeled and diced
  • 1 ½ cups cooked chicken or turkey, diced
  • 3 tablespoons flour
  • ½ cup milk

Instructions

  • Preheat oven to 425 °F. Place one crust into a 10-inch deep-dish pie pan, set the pie pan onto a baking sheet lined with foil, and set aside.
  • In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onion, celery, carrots and cook until the vegetables are soft, about 7 minutes.
  • Stir in the parsley, oregano, chicken broth, and potatoes. Cook until the potatoes are tender, but still firm (about another 5-7 minutes).
  • While the potatoes are cooking, in a medium saucepan, melt 2 tablespoons of butter, then stir in the chicken (or turkey) and then the flour. Thoroughly stir in the milk, and then transfer the meat mixture to the skillet with the vegetables and cook 1-2 minutes until thickened.
  • Pour the mixture into the prepared pie crust. Place the second crust on top of the filling. Press edges together to seal. Make several slits in the top crust for steam vents. You could lattice the top if you wanted a different presentation.
  • Grease your pie shield and place it over the edges of the pie. Alternatively, you can cover the edges of the pie with aluminum foil.
  • Place the baking sheet with the pie into the 425 °F oven for 15 minutes.
  • Reduce oven temperature to 350 °F, remove the pie shield or foil, and cook for another 20-25 minutes until the crust is golden brown and the filling is bubbly.
  • Allow the pie to sit for 10 minutes before serving.

Notes

Is it necessary to place the pie onto a foil-lined baking sheet - No.  But the first time you bake something in a pie pan that bubbles everywhere causing a giant mess in the bottom of the oven, you will forever put all pie pans onto a baking sheet.  The extra foil is just so if it does bubble over cleanup of the baking sheet is quick. 
This is one recipe where you don't want to be heavy-handed with the ingredients.  Often recipes are flexible where if you love carrots you can double them.  However, for this one, if you add too much extra you will have more filling than what you can fit into the pie dish. 

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