Friday, July 22, 2011

Turkey (Chicken) Pot Pie


Turkey (Chicken) Pot Pie
(6 to 8 servings)


3 tbsp. Butter
1 cup Yellow Onion, diced
1 cup Carrot, diced
1 cup Celery, diced
2 cup Mushrooms, diced, chopped or sliced (your choice)
3 tbsp. All Purpose Flour
1 cup White Wine
1 tsp. Salt
½ tsp. Black Pepper
½ tsp. Garlic Powder
¼ cup Fresh Parsley, chopped
2 cup (12 oz.) Cooked Chicken or Turkey, diced
3/4 cup Milk
2 refrigerated Pie Pastry
1 whole Egg
1 tbsp. Water


In a 3 to 5 quart sauté pan, melt butter over medium heat.  Add the onion, carrot, celery and mushroom to the pan and sauté for 10 to 15 minutes.  Now add the flour and stir in continuously for 2 to 3 minutes.  As you continue to stir, add the wine and heat until it thickens.  Once it has thickened, add the salt, pepper, garlic, parsley and chicken (turkey) and combine all together.  Stir in the milk and just heat through.  Remove the pan from the heat and set aside.  Take a 9 inch pie pan and spray with pan release and place one sheet of pie pastry in the pan.  Fill the pastry with the mixture from the sauté pan.  Create an egg wash with 1 egg and 1 tbsp. of water by beating them together in a small bowl.  Brush the pastry edge with the egg wash and place the second pie pastry over it.  Crimp the edges together using the thumb and index finger of both hands.  Finally, brush the entire pastry top with the egg wash before placing on a sheet tray or cookie pan.  Put the sheet tray with the pot pie in a 400 degree pre-heated oven for 45 minutes.  Remove and let set 10 to 15 minutes before cutting into 6 or 8 slices and serving.

Note:   It is your choice on how big or small you dice your vegetables and

Note:   You can use rotisserie chicken, leftover chicken (fried or baked) or leftover turkey (Thanksgiving, etc.) for this recipe.

Note:   You could put this in a square, rectangle or oval baking dish and just use one pie crust to top the casserole.  Depending on the pan size, you may have to double the recipe.  Do remember to use the egg wash as it gives the crust a nice shine.

Note:   If you don’t like using wine in your cooking, chicken stock could be substituted.

Note:   You may have noticed that I do not use peas in this recipe.  I don’t like them and so never use them.  You may add peas (frozen work best) or change the vegetables to meet your taste or the season in which you are making the pot pie.  I also like my pot pie a little on the dry side.  If you want more sauce with your, just add a little more milk.

Ideas for Future Efforts

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