Sarasota's Non-Traditional Chicken or Turkey Pot Pie

“Well, this is not traditional with the typical crust topping, but really good. I guess this was my version of just using up some leftovers from Thanksgiving is where it all started. But I also use chicken or even shrimp. I prefer to serve this in individual serving dishes is you have them, if not, you can use a regular casserole style dish. And I use what I have on hand as far as vegetables go, but feel free to add other vegetables to your liking. These are just what I like best with this. A couple of notes ... creme fraiche is important for this dish; also, I do like to make my potatoes from scratch for this. Serve with a great fresh traditional salad. Iceberg, tomato, cucumber, olives, onions, etc. Very old fashioned comfort food.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb boneless skinless chicken thighs, you can also use chicken breasts and leftovers (1 1/2 cups chicken, turkey or shrimp cut into bite size pieces)
  • 1 12 cups chicken stock (I like stock for this but broth will work)
  • 4 tablespoons creme fraiche
  • 1 medium onion, diced
  • 2 leeks, thin sliced
  • 12 cup celery, chopped fine (1 rib)
  • 1 cup peas (frozen)
  • 1 cup sliced mushrooms
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh basil
  • 1 tablespoon flour (Plus -- additional flour may be needed to achieve a nice gravy texture)
  • salt
  • pepper
  • 2 tablespoons butter
  • Potato Topping
  • 4 cups mashed potatoes (I prefer to make my own, but you can easily use a store bought deli or premade)
  • 4 tablespoons creme fraiche
  • 1 tablespoon fresh parsley
  • 12 cup grated parmesan cheese (1/4 cup in the potato mix, and 1/4 cup as a garnish for the top)
  • salt

Directions

  1. Pot Pie Base -- Melt the butter in a large sauce pan over medium heat. Now, if you are using fresh chicken, cook the chicken in the butter until mostly done. Don't forget it is going to continue to cook in the oven. It should only take 4-5 minutes, then remove and set to the side.
  2. Now, if you are using pre cooked leftover chicken or turkey -- the first step is to add the onion, leeks, celery, garlic and mushrooms and cook 3-4 minutes until lightly sauteed on medium heat. Then add in the flour and cook 1-2 minutes to mix through. Then add in the chicken (either the leftovers, or the fresh chicken you just cooked), and slowly add the chicken broth, stirring well to combine. Remove from the heat and add the peas, basil, creme fraiche, salt and pepper. Note: If the broth is too thin (you want it the consistency of gravy), add a bit more flour mixed with water and slowly add in to the mixture. Just a little goes a long ways.
  3. Casserole -- In individual serving dishes if you have them or in a medium size casserole dish, spray with Pam and pour in your chicken and vegetables. Heat the oven to 375.
  4. Potato Topping -- Either make your own mashed potatoes or slightly reheat a store bought mashed potato. You will need approximately 4 cups. Add the creme fraiche, salt to taste (go easy -- the parmesan is salty), the parmesan cheese and parsley. Mix well and top over the chicken mixture. Top the potatoes with the remaining parmesan as a garnish.
  5. Bake -- 350 degrees on the medium shelf until bubbly and golden brown. About 20-30 minutes. Just enjoy!

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