I heart this dish. I really, really do. It started off as a Martha Stewart recipe, and I’ve changed it around a bit over the years. I’m not sure how closely it resembles the original recipe now, but this is definitely how I make it every time now. Sometimes I bake it inside a pumpkin like Martha’s recipe if I’m feeling extra adventurous. This is the perfect way to use leftover turkey as well. No matter how moist and perfect your turkey can be, when it comes to using the leftovers it just needs a little boost to taste worth saving. By cooking it in a super flavorful sauce you wouldn’t even guess that it’s leftovers.
But you can also use chicken, as I do regularly.
CHICKEN (or Turkey) POT PIE
Crust:
1 1/4 cups flour
1/4 tsp salt
1 T dried Thyme
10 T cold unsalted butter
3 T ice water
1 egg yolk
Filling:
6 T butter
4 medium potatoes, peeled and diced (about 1 1/2 cups)
1 lg onion, diced
4 carrots, diced
12 oz mushrooms, quartered
3 celery stalks, chopped
6 T flour
2 1/2 cups low sodium chicken broth
1 cup milk
1 1/2 lbs chicken breasts, cooked and shredded (or leftover turkey)
2 T dried Thyme
zest of 1/2 a lemon
Make the crust. Combine the flour, salt, and dried thyme in a bowl. Cut the butter in with a pastry blender until pea size lumps. Add the ice water and egg yolk, mix in with a fork.
Wrap in plastic and chill for at least an hour.
Make the filling. Melt the butter in a large saucepan.
Add the potatoes and onion, cook until browned and softened.
Add the carrots, mushrooms, and celery. Cook 4 to 5 minutes until softened.
Add flour and cook for 1 minute, stirring. Stir in the chicken broth and milk.
Bring to a simmer, then add the shredded chicken or turkey, thyme, and lemon zest.
Pour into a casserole dish.
Roll crust out larger than dish, loosely drape over pan. (This is a fairly soft dough, so I roll it out on a floured sheet of plastic wrap- putting another sheet of plastic wrap on top of it, then roll out. This makes transferring and removing the crust easier.) Cut a couple of small slits in crust.
Bake at 375 degrees for about 45 minutes. If you want a shinier crust, brush with a beaten egg prior to baking. 
Chicken Pot Pie (or Turkey)
November 29, 2010
Category
Chicken / Turkey
Cook Time
45 minutes
Total Time
45 minutes
Ingredients
Crust:
- 1 1/4 cups flour
- 1/4 tsp salt
- 1 T dried Thyme
- 10 T cold unsalted butter
- 3 T ice water
- 1 egg yolk
Filling:
- 6 T butter
- 4 medium potatoes, peeled and diced (about 1 1/2 cups)
- 1 lg onion, diced
- 4 carrots, diced
- 12 oz mushrooms, quartered
- 3 celery stalks, chopped
- 6 T flour
- 2 1/2 cups low sodium chicken broth
- 1 cup milk
- 1 1/2 lbs chicken breasts, cooked and shredded (or leftover turkey)
- 2 T dried Thyme
- zest of 1/2 a lemon
Instructions
- Make the crust. Combine the flour, salt, and dried thyme in a bowl. Cut the butter in with a pastry blender until pea size lumps. Add the ice water and egg yolk, mix in with a fork.
- Wrap in plastic and chill for at least an hour.
- Make the filling. Melt the butter in a large saucepan.
- Add the potatoes and onion, cook until browned and softened.
- Add the carrots, mushrooms, and celery. Cook 4 to 5 minutes until softened.
- Add flour and cook for 1 minute, stirring. Stir in the chicken broth and milk.
- Bring to a simmer, then add the shredded chicken or turkey, thyme, and lemon zest.
- Pour into a casserole dish.
- Roll crust out larger than dish, loosely drape over pan. (This is a fairly soft dough, so I roll it out on a floured sheet of plastic wrap- putting another sheet of plastic wrap on top of it, then roll out. This makes transferring and removing the crust easier.) Cut a couple of small slits in crust.
- Bake at 375 degrees for about 45 minutes. If you want a shinier crust, brush with a beaten egg prior to baking.
Walking in the presence of giants here. Cool thinking all around!