CHICKEN OR TURKEY POT PIE(S) – The Easy Way Recipe
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Category: |
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Ingredients: |
Ingredients: Servings: 6
3 Tbsp. Vegetable Oil
1 Rotisserie Chicken, or 3-4 lbs. Leftover Turkey, meat pulled and chopped into small pieces
1 lg. Yellow Onion, 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
1/2 tsp. Sage
1/2 tsp. Thyme
1/2 tsp. Rosemary
1 lg. pkg. Mushrooms, sliced and roughly chopped
1 tsp. Salt
1/2 tsp. Black Pepper
1-
2 cans Chicken or Turkey Gravy, or as needed
2-3 cups Chicken Broth, as needed
1 med. Potato, or 5-6 Fingerlings, cut into 1/2" cubes
3 Bay Leaves
1/2 can Petite Peas
1 package of 2 Puff Pastry Pie Crusts, thawed and brought to room temperature
1 Egg, lightly beaten
2 pats Butter, softened
Kosher Salt and Pepper to top crusts for appearance
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Directions: |
Directions:In medium stock pot, heat vegetable oil over medium-high heat. Sauté onions, carrots, celery, sage, thyme and rosemary for 10-12 minutes. Stir in mushrooms and continue to sauté for another 5-6 minutes or until all ingredients are fork tender. Add salt and pepper, taste and adjust seasoning as necessary.
Stir in gravy. Bring to boil, reduce to simmer and stir in potato, bay leaves, chicken or turkey. Simmer for 10-15 minutes or until thick and creamy, and potatoes are fork tender, then add peas. The mix should look like thick stew; however, if too thick add broth. Again, taste and adjust seasoning as necessary.
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).
Lay crust(s) over pie mix(s). Combine egg and butter for egg wash. Brush crust(s) with egg wash 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. |
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