Pot Pie – Chicken or Turkey

Pot Pie - Chicken or Turkey
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This can be made with either cooked chicken, turkey or even beef. Nothing is exact with this recipe, use what you have, as much as you like. Fresh or leftover vegetables. It is all up to you. Pot Pies freeze well, so if you are making one you may want to make two and freeze one uncooked for later
Servings Prep Time
6 20
Cook Time
30
Servings Prep Time
6 20
Cook Time
30
Pot Pie - Chicken or Turkey
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This can be made with either cooked chicken, turkey or even beef. Nothing is exact with this recipe, use what you have, as much as you like. Fresh or leftover vegetables. It is all up to you. Pot Pies freeze well, so if you are making one you may want to make two and freeze one uncooked for later
Servings Prep Time
6 20
Cook Time
30
Servings Prep Time
6 20
Cook Time
30
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400° Line a 9" pie plate with pastry.
  2. In a large sauce pan, melt butter. Add onion, celery, carrots and parsnips. Season with salt and cook about 5 minutes. Add flour and poultry seasoning, stir to coat the vegetables. Over medium heat, cook until flour has cooked but not browned.
  3. Add 1 cup broth, stir and cook until combined. Add remaining broth and stir until smooth and mixture comes to a low boil. Add frozen green beans, peas and chicken. Stir to combine and simmer over a low heat. Season with pepper and salt.
  4. Place filling in pie crust, top with second pastry round. Pinch edges to seal. Brush pastry with milk, cream and sprinkle with a bit of kosher salt. Cut a couple of vent slits in the top.
  5. Bake at 400° until pastry is golden brown about 30 minutes. Remove from oven, let rest for about 10 minutes before slicing.
Recipe Notes

If making beef pot pie, use beef broth.   Adjust vegetables to suit your families taste.

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