Chicken (or Turkey) Pot Pie
Ingredients
Two pie crusts
4 cups chicken (or turkey), cooked and shredded
2 cups chicken broth
6 tablespoons unsalted butter, divided
1⁄2 cup all purpose flour
1 1⁄2 cups dairy (milk, half and half, light cream, etc)
2-3 tablespoons sherry
Lemon juice, to taste
Salt and pepper, to taste
Nutmeg, to taste
1 medium onion, chopped
3 medium carrots, sliced 1⁄4-inch thick (or a few handfuls of baby carrots)
4 celery stalks, sliced 1⁄4-inch thick
3⁄4 cup frozen peas, thawed
16 ounces mushrooms, sliced
Instructions
1. Preheat oven to 400*F. Spray a deep casserole or pie dish with cooking spray and press 1 pie crust into dish. Bake for 15 minutes and remove from oven.
2. Melt 4 tablespoons butter in large saucepan over medium-low heat. Add flour and whisk until smooth. Cook, whisking constantly, for 1 minutes. Remove the pan from the heat. Add chicken broth and whisk until smooth. Add in milk and whisk. Increase heat to medium and bring the mixture just to a simmer, whisking constantly to break up any clumps. Simmer, stirring, for 1 minute.
3. Stir in chicken (or turkey) and sherry. Cook for one minute more and season to taste with lemon juice, salt, pepper, and nutmeg. Set aside.
4. Meanwhile, heat remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onion, carrots, celery, and mushrooms. Sauté until the vegetables have released their water and are just tender, about 5-10 minutes. Drain vegetables and return to pan. Add peas and creamed chicken. Check for seasoning and add more salt and pepper if necessary.
5. Pour the chicken mixture into the dish and cover with the remaining crust. Cut a few holes in the top crust to allow steam to escape. Bake until chicken is bubbly and the top crust is nicely browned, about 30-60 minutes depending on the thickness of your pot pie. (You might want to place a baking sheet underneath your dish to catch any drips.) Allow to cool for 10-15 minutes before serving.
Comments
This recipe is from the 1997 edition of The Joy of Cooking and I’ve made it numerous times with chicken and a few times with turkey. It is flexible enough that you can add other vegetables as well, I’m a fan of a mushroom and broccoli mixture. Please do remember to season with salt and pepper, it’s pretty important. This is pretty much the perfect cold weather comfort food in my opinion!
Joy of Cooking (1997)