Kittencal's Turkey or Chicken Pot Pie

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“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 ;-)”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
  2. 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.
  3. Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
  4. Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
  5. Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
  6. Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
  7. Pour the mixture into the pie shell.
  8. Roll one pastry over top, seal and and flute the edges as desired.
  9. Using a small sharp knife make 3 slits into the top of the crust.
  10. Place the pie onto a baking sheet.
  11. Bake at 425 degrees F for 10 minutes.
  12. 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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