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Chicken or Turkey Pot Pie

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“Ultimate in comfort food dinner, and very easy to make. I got this as a "starter" from Emeril 5-6 years ago, and altered to represent real life circumstance of "leftovers", but the results are to die for. Leftover stuffing can also be added, and this kicks the spicing up "differently", given the variations of how you might choose to grind giblets, neck meat, etc into it, and/or use 12 grain bread for stuffing mix.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.
  2. Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a "roux".
  3. Add potato, chicken/turkey, carrots, and peas.
  4. Heat until at a full simmer.
  5. Season with salt & pepper, paprika, and poultry seasoning, to taste.
  6. Empty into a Dutch oven and cover with a pie crust, venting to suit.
  7. Cook in a 350°F oven for 90 minutes, and serve.

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