Tuesday, February 8, 2011

Chicken Pot Pie




Best Chicken Pot Pie. Period.

I have made and eaten several varieties of chicken pot pies. But none other, homemade, frozen or restaurant can beat this one! Seriously, it's the best!

Leftover Chicken Pot Pie
adapted from Pioneer Woman 
 

1 pie crust. I use the Pillsbury, pre-made roll out kind. But homemade is always best **see biscuit note
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 chicken OR turkey, light and dark, diced or shredded (or both!)

**I buy a rotisserie chicken from Costco (bcse they are huge) eat it one night for dinner and use the leftover meat for this meal! I've also added a bit of canned chicken when I did not have enough rotisserie.
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional....but SO GOOD)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Fresh Parsley, chopped (modified from PW)
salt and pepper to taste

Preheat oven to 400 degrees.

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.
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. 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.
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.

**OR, as seen in the photos, if you don't have time to make a crust, use biscuits. Bake in oven for 15-20 (depending on how long your biscuits normally take to bake) minutes then add pre-made biscuits on top and bake for the remaining 15 minutes, or however long it takes for pie to bubble and biscuits to get golden brown.

Bake on a cookie sheet because it will bubble over for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
Serve with a large spoon.

This is a great freezer recipe as well! Just prepare until you get to the baking part. Put the raw crust on. Cover with saran wrap and foil. When you are ready to bake, you can thaw it out overnight and bake as usual for 30 minutes. OR bake it frozen until done in the center and bubbly. Probably around 1 - 1 1/2 hours.

Enjoy!


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