Ingredients: |
Ingredients: Filling:
3 Tbsp. Vegetable Oil
1 Rotisserie Chicken, or 3-4 lbs. leftover Turkey, pulled and cut into small pieces
2 Yellow Onions, diced into 1/2” cubes
4 Carrots, cut in half lengthwise then into 1/2” thick half moons
3 Celery Stalks, cut in half lengthwise then into 1/2” thick slices at an angle
1/3 tsp. Sage
1/2 tsp. Thyme
1/2 tsp. Rosemary
1 lg. pkg. sliced Mushrooms, roughly chopped
5 cups Low-Sodium Chicken Broth (less if leftover turkey gravy is available)
3 Bay Leaves
1 can Petite Peas
1 med. Potato, or 5-6 Fingerlings, cut into 1/2” cubes
1 to 1/2 tsp. Salt, to taste
1 tsp. Black Pepper, to taste
Kosher Salt and Pepper to top crust(s) for appearance
Rue:
4 Tbsp. Butter
1/3 cup Flour
1 cup Milk
Crust(s): Double amounts if making individual pies
1 cup Bisquick Mix
1/2 cup Milk
2 eggs
Egg Wash:
1 Egg, lightly beaten
2 pats Butter, softened
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Directions: |
Directions:Hint: Use leftover turkey gravy if available and reduce the amount of chicken broth.
For the Filling: In medium stock pot, heat vegetable oil over medium-high heat. Sauté onions, carrots, celery, sage, thyme and rosemary for 10 minutes. Stir in mushrooms and continue to sauté for another 5 minutes or until all ingredients are fork tender. Add salt and pepper, taste and adjust seasoning as necessary.
For the Rue: Add butter and flour to pot and cook over medium-high heat for 1-2 minutes, stirring continuously. Stir in broth (if using gravy, stir it in and about 1/2 of the chicken broth). Bring to boil, reduce to simmer and stir in potatoes, bay leaves, filling and chicken or turkey. Simmer for 10 minutes or until thick and creamy, then add peas. Mix should look like thick stew; however, if too thick add more broth. Again, taste and adjust seasoning as necessary.
For the Crust(s): In small bowl, combing Bisquick Mix, milk and egg.
For a classical pot pie, pour stew into large, oven-friendly, bowl. For individual pot pies, pour stew into several large ramekins or aluminum foil pot pie containers (with lids to be used for freezing).
Spread crust mix over bowl or ramekins. Combine egg and butter for egg wash. Brush crust(s) with egg wash made by combining egg and butter; and sprinkle with Kosher salt & fresh ground pepper for appearance.
Place bowl or ramekins on sheet pan lined with parchment paper to catch any overflows. Bake at 400 degrees for 20-25 minutes or until crust is golden brown and sides are bubbly.
For freezing individual pot pies, let cool. Cover with lid and place on cookie sheet in freezer until frozen. Then place in individual zip-lock plastic bags, or preferably vacuum pack each, and stack as desired. |
This recipe for CHICKEN OR TURKEY POT PIE(S) - CLASSIC is from