Wednesday, December 22, 2010

Recipe of the Week: Chicken/Turkey Pot Pie

I got this recipe from my friend Andrea as a wedding shower gift.  I have made it many times and it's so yummy.  I grew up eating chicken pot pie from the freezer section of the grocery store. No more!  This does take a bit of time, but worth it.  It's best to cook the chicken or turkey the day before.

 Pie filling:
1/2 c frozen peas, slightly thawed
2 cups precooked chicken or turkey shredded or chopped
1 cup red potatoes, diced and simmered 8 min
1 cup diced carrots, simmer 6 min
2 tsp. salt
1/2 tsp pepper
Mix all in a big bowl. Put in pie crust(s) and then make gravy.
(My notes: I use whatever potatoes I have and I cook the potatoes and carrots together.)


2 piecrusts
1 egg beaten (only if using the top piecrust)

(I usually make 2 pies and don't put a crust on top)


2 T unsalted butter
1 med onion chopped
2 cups hot chicken stock (I used chicken bullion cubes)
3 T flour
1/2 tsp dried thyme
Melt butter, add onions and cook until starting to turn color.  Sprinkle with flour and whisk hot chicken stock into onions.  Cook until thickened.  Remove from heat and add thyme.  Pour sauce over filled pie crusts.  If using the top crust, brush with the egg.

Bake at 400 for 25-30 min on a cookie sheet.

1 comment:

Annette W. said...

That looks really good!!! Do you buy your stock or use your own?