Kittencal's Turkey or Chicken Pot Pie

Name: Kittencal's Turkey or Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells); 1/3 cup butter; 1 medium onion, finely chopped; 1 -2 tablespoon fresh minced garlic (omit if you are not a garlic-lover); 1 celery rib, diced; 1 teaspoon dried thyme (or use 1 teaspoon dried oregano); 1 pinch cayenne pepper (optional or to taste); 1/3 cup all-purpose flour; 1 tablespoon chicken bouillon powder (I use 2 small packages OXO bouillon powder); 2 cups canned low sodium chicken broth (use only low-sodium); 1/4 cup heavy cream, unwhipped (35%, you could be light cream but will not be as good); 1 1/2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more); 2 cups cubed cooked turkey or 2 cups cooked chicken; 2 potatoes, peeled (cooked and cubed); 1 -2 teaspoon fresh ground black pepper (or to taste); seasoning salt (to taste, or use white salt)

Submitted by Kittencalrecipezazz

"This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)"

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 6-8

ingredients

2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells)
¹⁄₃ cup butter
1 medium onion, finely chopped
1 -2 tablespoon fresh minced garlic (omit if you are not a garlic-lover)
1 celery rib, diced
1 teaspoon dried thyme (or use 1 teaspoon dried oregano)
1 pinch cayenne pepper (optional or to taste)
¹⁄₃ cup all-purpose flour
1 tablespoon chicken bouillon powder (I use 2 small packages OXO bouillon powder)
2 cups canned low sodium chicken broth (use only low-sodium)
¹⁄₄ cup heavy cream, unwhipped (35%, you could be light cream but will not be as good)
1 ¹⁄₂ cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
2 cups cubed cooked turkey or 2 cups cooked chicken
2 potatoes, peeled (cooked and cubed)
1 -2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste, or use white salt)

directions

Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
Pour the mixture into the pie shell.
Roll one pastry over top, seal and and flute the edges as desired.
Using a small sharp knife make 3 slits into the top of the crust.
Place the pie onto a baking sheet.
Bake at 425 degrees F for 10 minutes.
Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

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Reviews

This was so good! I did make a couple of changes...I forgot to add garlic, but will add it next time. I left out the cayenne because I was in a hurry and couldn't find it. I think my family would like it in there, though. I also threw in our leftover turkey gravy...It was nice to find a use for it since we don't normally eat leftover gravy. I used Kittencal's no fail pie crust with this and I can't wait to make it again. It's been years since we stopped eating processed food, but I have fond memories of eating frozen pot pies as a kid. This was such a comfort food!

909692
Fantastic. I doubled the filling, put it in a 13 X 9 pan, and used only a top crust because I don't like bottom crust on chicken pot pie. It was delicious. I used the Martha Stewart "no fail" pie crust recipe (also found on this site) and rolled out the whole double crust to fit over the top of the 9 X 13 pan. Worked perfectly, and the filling was delicious.

Bondem777
My son licked his plate clean.What more can i say.The sauce was very good.

frugalandfun
I hate pot pie but this was really good. I think the addition of the potatoes did it for me. I used chopped frozen chicken and increased the garlic.

Ck2plz
Used leftover Thanksgiving turkey. Mine didn't turn out very pretty but that was my fault because I overfilled my pie plate. Next time I will probably make 2 pies with the filling. But the taste awesome. Definitely the best pot pie I have ever had.

tiger7lady