Ingredients: |
Ingredients: 4 Tablespoons Butter
1/2 cup Finely Diced Onion, Carrot and Celery
3 cups Shredded Cooked Chicken or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
1/4 teaspoon Turmeric
Salt And Pepper, to taste
Chopped Fresh Thyme to Taste
1/4 cup Half-and-half or Cream
1 whole Unbaked Pie Crust
1 whole Egg
2 Tablespoons Water
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Directions: |
Directions:Preheat oven to 375 F. Melt butter in a large pot over med-high heat, then add onion, carrots and celery. Stir until onions start to turn translucent, about 3 minutes. Stir in chicken, sprinkle flour over top and stir until its combined with chicken and vegetables. Cook 1 minute, then add chicken broth, stir around and let it cook and thicken. Once it starts to thicken add turmeric, salt, pepper and thyme. Add half-and-half, then stir mixture and let it bubble up and thicken, about 3 minutes. If overly thick, splash in a little broth. Turn off heat. Pour filling into 2-quart baking dish. Roll out pie crust on a floured surface and lay it over top of the dish. Press dough so edges stick to outside of pan. Use knife to cut little vents in the surface of the dough. Mix egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.) Place pie on a rimmed baking sheet and bake for 25 to 30 minutes, until crust is deep golden brown and the filling is bubbly. To prevent crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. |
This recipe for Chicken Pot Pie (or Turkey) is from