Chicken or turkey pot pie

14 years ago

I usually bag left over chicken & turkey; it's easiest if you cut it & measure when you 1st bag it this way you know when you have enough to use for a pie. If I bake a chicken; I will save the pan drippings & add it to the pot pie boil.

1 package (10 oz) frozen mixed veggies (I also add lima beans)

1/3 cup margarine

1/3 cup flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups turkey or chicken broth (1 can)

2/3 cups milk

2 1/2 to 3 cups cup up cooked turkey or chicken

pie crust shells - use deep for bottom - regular for top; or you can buy the Pillsbury rolled crust to use for the top

rinse veggies under cold water

heat margarine till melted; then add onion, heating till golden.

remove from heat, add flour, salt, pepper.

Stir in broth & milk, put back on heat.

heat to bubbly, stirring constantly.

Stir in chicken & veggies. I usually let it simmer for an hour or so.

Fill pie crust - & top

Bake in 350 oven until golden brown, about 35-40 minutes

I usually double the recipe to make 2 pies.

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Comments (11)

seagrass_gw Cape Cod
14 years ago
Yummm - do you deliver??

seagrass
lindac
14 years ago
Why do you boil that for about an hour before making it for 35 to 40 minutes? Doesn't that make the vegetables more like mush than vegetables?
I do a similar pot pie, but also add a couple of stalks of chopped celery to the onion and use fresh carrots and only frozen peas....no lime beans LOL!
The best pot pie is made with leftover gravy, stretched if needed with a bechamil.
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I often just wing it when making a pot pie, and usually just do a top crust. That said, this recipe is really, really, really good! I am not a big fan of frozen pearl onions, so I just sub chopped fresh onions. Ina Garten�s Chicken Pot Pie 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Linda
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Jasdip, I've mentioned before that I don't care for pot pies made from leftovers. But that said, what I would do, is simmer the vegetables that you are going to add to the potpie in some chicken/turkey broth. Then remove the vegetables and set aside and use the broth to thicken the roux. Season with some fresh thyme, add some cream and the vegetables back into the sauce along with the turkey. I use various topping for my potpies from regular pastry, puff pastry and biscuits. Chicken Pot Pie Pie can be topped with herbed crust , Puff pastry, or topped with biscuits. Dough 1 1/2½ cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.
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User
14 years ago
Linda, I have to disagree with you. Imagine that. LOL!!!!

I know that many like chicken/turkey potpies made from leftovers, but when I made a pot pie I start from scratch. Cook the chicken in broth, partially cook the vegetables in the same broth and then use the broth to make the bechamel/cream sauce, topped with an herb pastry or puff pastry. Either works for me.

Here is a link that might be useful: Thibeault's Table
triciae
14 years ago
Ann, that's a good idea to add sweet potatoes. We like carrots but the SP sounds like a nice change.

The make ahead gravy thickened a bit more works very well for potpies. We just made a few for the freezer using my new mini pie pan & they held up really well popping out of the pan using top/bottom crusts.

/tricia
mustangs81
14 years ago
This is timely. My precious grandson asked if I had any "food pies". I didn't know what that was; my DD told me that it was pot pie; I guess fruit isn't "food". He had a pot pie at Boston Market and now loves them.
skeip
14 years ago
This is the only recipe I will use ever again. It is delicious, supposed to be a knock off of Marie Calendar's recipe.

CHICKEN POT PIE

2 Cups Water
14 Ounces Boneless, Skinless Chicken Breasts, cut into Ã¯Â¿Â½" pieces
1 Cup Diced Carrots, about 2 Carrots,
1 Cup Sliced Celery, about 2 Ribs
1 Cup Diced Onion, about 1 medium Onion
3 Tablespoons Chicken Bouillon Granules
1/2 Teaspoon Ground Black Pepper
4 Tablespoons Butter
4 Tablespoons Corn Starch
1 Tablespoon Flour
1 Cup Heavy Cream
1 Cup Frozen Peas

In a large sauce pan or Dutch oven, combine the Water, Chicken Breast Meat, Carrots, Celery, and Onion. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add Chicken Bouillon, Pepper and Butter. Stir Flour and Corn Starch into the Cream, and stir into the Chicken Mixture. Simmer another 3 minutes, or until thickened. Add Peas and remove from heat.

Place prepared crust into a 9" pie plate and ladle in the filling, top with a second crust, cut in several vents for steam. Seal crust and flute edges. Place on a baking sheet and bake in a preheated 400 degree oven for 40 minutes, or until crust is golden and filling is bubbly. Let stand 15 minutes before serving.

Steve
centralcacyclist
14 years ago
I loved Marie Marie Callender's pot pie until I read the nutrition information! How can they get that much fat and sodium into one little pie! ;)
rob333 (zone 7b)
14 years ago
Love pearl onions in chicken pot pie (probably in my top five comfort foods!). Some good looking recipes. I think my favorite top crust is puff pasty though.

:)
theroselvr
Original Author
14 years ago
I love pearl onions too & added them last night when I made it.
I have not done it totally from scratch yet. My hub & kids loves this version; I originally started making them to get rid of leftover chicken & turkey; especially the dark meat & they're a hit with everyone.

I'll do variations of what I put in besides the frozen veggies- pearl onions; lima beans; I've added fresh carrot. I use sweet onions; Vidalia if I can get them. I use the recipe as a base then go from there. Pan drippings make a huge difference in the flavor. I normally freeze pan drippings & when I'm cooking; break a chunk off & throw it in.

I should have rewritten it- depending on what time I start; I don't put the veggies in while I let it simmer. I simmer it longer because there seems to be a difference in the taste of the sauce then doing it for less time.

The pies on the blog look yummy!

I'll have to try puff pastry for the top; that sounds good; hub will probably scream though. Does not like the Pillsbury rolled crust for some reason & notices any little change I make to the pies.
sayhellonow
14 years ago
Here's a quickie,

Mix together and pour into pastry shell:

2 cans mixed veggies, drained
1 can chicken breast, cubed
1 can cream of chicken (or mushroom or celery) soup,condensed

Top with another pastry shell and bake until bubbly & golden.

I would always prefer fresh ingredients, but this one is really quick and pretty tasty.

Carolyn
lindac
14 years ago
Ann.......there are 2 kinds of pot pie...one you make to use up the leftover turkey because you are sick of hot turkey sandwiches.....and the other that you make just because you want a lovely chicken pot pie for dinner.....that's when I simmer the whole chicken breast in chicken broth, and when done, remove the meat from the bones and toss that back into the pot and simmer longer!\
Afterr eading this thread this morning, I was going to do that for dinner....but then remembered I have a meeting from 5 to about 6:30....so that will be another day...

Chicken or turkey pot pie

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seagrass_gw Cape Cod

lindac

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Chicken or turkey pot pie

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