Turkey or Chicken Pot Pie
After trying this delicious and flavorful Turkey Pot Pie recipe, you'll look forward to leftover turkey so you can have it again!
Ingredients
- 4 (10-inch) unbaked pie crusts see Recipe
- 1 large free-run egg, beaten and mixed with 1 tbsp. milk, divided
- 3 1/2 cups turkey meat, cubed (substitute chicken) see Recipe
- 1 cup carrots, sliced
- 1 cup mix peppers such as red, orange, yellow and poblano, diced
- 1 cup frozen peas
- 2 small red potatoes, diced (substitute Yukon gold)
- 1/2 cup celery, sliced tips & tricks
- 5 cups low-sodium chicken broth to cover (reserve 2 1/2 cups from it)
- 1/3 cup butter tips & tricks
- 1/2 cup red onions, chopped
- 2 large cloves garlic, pressed
- 1/3 cup unbleached all-purpose flour
- 1/2 tsp. poultry seasoning
- 1/4 tsp. cayenne pepper (substitute hot paprika)
- 1/4 tsp. celery seeds
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup milk
- 1/2 cup 35% heavy cream
- 2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Preheat oven to 375ºF.
- Lay in the bottom pie crust in each deep pie pan and brush it with egg wash. Add pie crust shields and bake for 5 minutes. Remove from the heat and set aside.
- In a deep saucepan, combine turkey or chicken, carrots, mixed peppers, peas, potatoes and celery. Add chicken broth to cover and boil for 15 minutes.
- Remove from the heat, drain in a colander sitting in a bowl, and set aside.
- Keep 2 ½ cups of the drained broth and if there’s not enough of it, top it up with more broth.
- In a saucepan over medium heat, sauté onions and garlic in melted butter until soft and translucent, about 5 minutes.
- Stir in flour until well combined. Add poultry seasoning, cayenne pepper or paprika, celery seeds and freshly ground black pepper. Slowly stir in the reserved chicken broth before adding milk and heavy cream.
- Simmer over medium-low heat until the sauce thickens, about 5 minutes.
- Add chicken mixture to the sauce; taste and adjust seasoning if necessary.
- Transfer the mixture to the partially baked pie crusts and sprinkle on 1 tbsp. parsley per pie before adding the top crust.
- Seal the edges and crimp; brush on the remaining egg wash. Place pie shields on the crust and make several small slits in the top to allow the steam to escape.
- Transfer to the preheated oven and bake for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbly.
- Remove from the heat and allow to cool for 15 minutes before serving.
Notes
Footnote: To freeze the pie, let it get to room temperature, cover and freeze it for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover the pie loosely with foil and place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce the heat to 350ºF, remove the foil and bake 55-60 minutes longer or until golden brown.