Chicken Pot Pie
It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!
Equipment
- Dutch oven
- pot
Ingredients
- 4 tbsp Butter
- 1/2 cup Finely diced onion
- 1/2 Cup finely diced carrots
- 3 cup Chicken
- 1 cup flour
- 3 Cup low medium Chicken broth
- Splash white wine
- 1/4 tbsp turmeric
- Salt pepper to taste
- Chopped fresh thyme to taste
- 1/4 Half and half or cream
- 1 whole unbaked broth crust
- 1 Whole egg
Instructions
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened
- Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 30-35 minutes or until the top crust is golden brown. If the edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
This homemade chicken pot pie is easy to make because it slashes the prep time by using refrigerated pot Pie Crusts! We will show you step-by-step how to make a chicken pot pie recipe with easy-to-follow steps, so no matter if it’s your first time or you are a seasoned pro, the tasty results will turn out every time. Refer to the recipe for all the specifics, but here’s the scoop about putting together a classic dinner your family will love