Turkey/Chicken Pot Pie is an annual favourite in the Murlo household.
So much so, we purchase a larger bird so we can make & freeze several pies and soup for a later date. See our pie pastry recipe we use for our pies!
Hope you enjoy our recipe.
Ingredients
2 cups diced leftover turkey/chicken
2 medium carrots diced
2 stalks celery diced
1 small onion diced
1 Tbsp butter
1 cup sliced cremini mushrooms
1/2 cup frozen peas
1/4 cup flour
1 Tbsp butter
1 1/2 cup chicken or turkey stock
Directions
1. Melt butter in a medium skillet add onions, carrots and mushrooms. Cook until onions are translucent and carrots are fork tender.
2. Transfer to a large mixing bowl. Add the leftover chicken or turkey along with the peas and mix well.
3. In a small pot melt the butter, then add the flour to make a roux. Pour in the chicken stock, then bring to a boil while whisking. Turn off the heat and allow mixture to thicken for a few minutes.
4. Slowly add the gravy to the chicken and vegetables in the bowl. You want a thick mixture but enough gravy to coat all the ingredients. You may not need all the prepared gravy.
5. Roll out 1/2 of the pie crust about 1-1/2 inches larger than the bottom of the pie tin. Crust will be about 1/4 inch thick. Add the filling.
6. Roll out remaining pie crust about 1/2 inch wider than the top of the pie plate. Fold into quarters then add vent holes.
7. Carefully transfer to the top of the pie and unfold. Pinch together the bottom and top crust. Hold the pie in one hand and run a table knife around the edge of the pie tin to remove excess crust.
8. Place pie into a preheated 350 degree oven. Bake until golden and bubbly or 45-50 minutes.
Enjoy with a side salad of your choice.
