I have officially converted my husband over to the ‘I LOVE Chicken Pot Pie’ camp, I’m so proud of myself. How’d I do it? Well, let me tell you…
This year, I took everyone’s Thanksgiving leftovers, including my own, shredded up all the turkey (I know it’s not chicken, but close enough), and froze it until the holidays were over. Then, I made pie crust, followed this recipe and made turkey pot pies, listening to my husband gripe in the background the entire time. Luckily, my one daughter and I love pot pies, so I had her as a great excuse to make them. When they were done, he skeptically took a bit, ready to tell me why pot pies are a waste of time. He didn’t say a word, he was too busy eating more pot pie. Victory!
Go be victorious.
2 (9-inch) unbaked refrigerated pie crust OR make Pie Crust
2 cups shredded cooked chicken or turkey
1/2 cup frozen peas
1/2 cup frozen corn (optional)
1 cup yellow potatoes, peeled and diced
2 carrots, peeled and diced
5 tbsp unsalted butter, divided
1/2 yellow onion, finely diced
1/3 cup AP flour
1/4 tsp celery seed
3/4 tsp salt, plus more to taste
1/4 tsp black pepper
1 1/2 cups chicken broth
2/3 cup milk
1 egg mixed with 1 tbsp water
Preheat oven to 400 degrees.
Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust, set aside.
Place the potatoes and carrots in a sauté pan. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, set aside.
In a saute pan over medium/high heat, melt 2 tablespoons of the butter, add the onions. Cook until soft, 5-7 minutes. Add the other 3 tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Add the shredded chicken, peas and corn (if using), stir together. Pour the entire mixture into the pie plate.
Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an “X” or any decorative cut in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
You can make ahead-Assemble the night before and keep in the fridge, or freeze for the day you need it. If frozen, thaw overnight in the fridge. Place refrigerated pie in the oven while it is preheating and bake until cooked and heated through, 1- 1 1/2 hours. * watch crust- when it turns golden, cover with foil to prevent burning while continuing to cook pie.
Photo by Eliza Adam / CC