perfect chicken (or turkey) pot pie
Nothing says "comfort food" like just-out-of-the-oven chicken pot pie on a cold evening. I have tweaked this recipe for several years before it became perfect (at least according to my standards, which are pretty high) :). This makes one pie, you can double, or I like to use smaller ramekins for individual pot pies. Kid pleaser. :) This recipe is a little labor intensive, but for the perfect pot pie, it is worth it!
yield
8 serving(s)
prep time
1 Hr
cook time
35 Min
method
Bake
Ingredients For perfect chicken (or turkey) pot pie
-
1/2rotisserie chicken, deboned, deskinned (a good rotisserie chicken makes all the difference) or leftover turkey
-
1 ccarrots, sliced
-
1leek, chopped
-
1 cfrozen green peas
-
1/2 cbutter
-
2/3 call purpose flour
-
2 1/2 cchicken broth
-
1/3 chalf and half
-
1/3 capple juice (trust me on this and pour in that apple juice!)
-
1 tspsalt
-
1 tsppoultry seasoning
-
ground pepper to taste
-
1egg, beaten
-
1pie crust, homemade preferred, but any refrigerated crust will work
How To Make perfect chicken (or turkey) pot pie
-
1Find your favorite pie crust recipe. I highly recommend a homemade crust, but if you're pie-crust challenged, a store-bought will do. ;) I make my pie crust a day ahead and keep in fridge till I'm ready. If you're making a double crust pie, go ahead and roll out your bottom crust and place in your baking dish. Cover well with plastic wrap and keep in fridge up to one day prior to use. I leave the top crust in a ball, wrapped in plastic wrap and take out while I'm cooking the rest of the ingredients. Roll out the top crust when you're ready to use it. Do not cook the crust beforehand.
-
2Preheat oven to 425 degrees. In a large saucepan, toss in your frozen peas and sliced carrots. Pour the chicken broth over them and cook on high heat. Cover when it comes to a boil, and cook for about 10-12 minutes on medium-high or until carrots are tender (not mushy!) Don't throw out that broth when veggies are done!
-
3While the vegetables are cooking, shred your rotisserie chicken or turkey. Chop your leeks. When the veggies are done, strain your liquid from your veggies into a bowl (SAVE your chicken broth!)
-
4In the same saucepan cook the leeks in the butter over medium heat, stirring occasionally until leeks are slightly soft, and butter has started to brown. Whisk in the flour, salt, a little pepper, and poultry seasoning. Add the chicken broth, half and half, and apple juice VERY slowly, whisking the whole time over medium-high heat. Reduce heat to medium-low and cook at least 10 minutes until you have a very thick gravy. Make sure your filling is thick or you'll end up with chicken soup instead of chicken pot pie! Reduce heat to low.
-
5Add your shredded chicken or turkey and your cooked vegetables. Stir around and remove from heat.
-
6Pour pot pie mixture into your bottom crust (if making double crust pie) or into your baking dish of choice. Top with your pie crust, and cut 3 slits in the top. With a pastry brush, brush crust and edges with beaten egg. (Don't have a pastry brush? Leafy greens make a good makeshift brush, or just use a bunched up paper towel dabbed in the egg wash and blot it on the pie.) Bake in preheated oven for 35 minutes or until crust is a golden brown. Makes great leftovers!
-
7Enjoy! I serve with applesauce on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT