Thursday, March 22, 2012

Chicken Pot Pie

I had all of these wonderful plans made before Forrest left for Colorado there was even a list entitled "things to do while Forrest is gone".  I ended up being super busy (after the 2 days of laziness and movie watching) and not accomplishing most of them, but I was bound and determined to make the pot pie because I wanted Forrest to have a yummy home cooked meal when he got home. That meant I was cooking at 10 pm, but at least I finished!! I just love crossing things off of my list!!
I had never made pot pit before and my mom never made it either (that I recall) but I love getting it at meat and 3 lunch places so I was excited to try my hand at it. It was not very involved and didn't take too long make. I thought it was a little low on flavor but I guess that was my fault for not adding enough!! Overall I thought it was very good. I have plans to make an italian version with italian seasonings, chicken, italian style diced tomatoes, olives, mushrooms, and maybe artichoke hearts. Stay tuned!!

Leftover Turkey Pot Pie (I used chicken that I pan sauteed--very easy and tasty)
1 pie crust (1/2 of Perfect Pie Crust recipe)--I used a Pillsbury pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery (didn't have any so didn't use it)
2 cups leftover turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional) (all I had was red, so I didn't do this but I wish I had!)
1 cup heavy cream (I used fat free condensed milk instead---way healthier)
Frozen peas (optional) (I used these and some frozen corn)
Fresh thyme, chopped
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.

My crust fell! Boo!! But as Julia Child says "No apologies! No excuses!"





Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving. 




1 comment:

  1. I've got to get on with making this dish! Is it a one-to-one substitution of the cream with condensed milk? Looks yummy.

    ReplyDelete

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