Chicken Pot Pie

We all have Turkey left over after the Holidays. I am bringing you a meal that can help you use up that meat and no one will know that it is from the big meal. This is an amazingly tasty dish. It is loaded with vegetables and a creamy sauce that is  amazing. If you do not have leftover Turkey, go ahead and visit the local market and pick up some Rotisserie style chicken.

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Then all you have to do is remove it from the bone and cube the meat. We are doing completely homemade with this dish to give you the comfort food we all need and love.

Turkey pot pie is a meal that the kids will be asking for. There will be no hassle getting

the kids to eat their vegetables when you serve them something so scrumptious. They will gobble up the peas and carrots and even get extras through the celery and onions. Your kids are not going to hear you say healthy food for dinner, they are only going to hear PIE.

Frequently Asked Questions:

Can I add other vegetables?

I always enjoy putting frozen peas and diced potatoes into mine. Yes, the potatoes make more carbohydrates in the meal, but it is comfort food!

Can I use pre pre-made pie crust?

Again, if you would prefer the homemade type of pie crust go ahead and use it. Personally, once I learned how to make a great pie crust, I have not gone back to pre-made.

Could I substitute beef?

You could, you would have to use beef broth instead of chicken for the sauce. Trust me, this is the way to use up the leftovers from the holidays and no one will realize it.

What do you need to make Chicken Pot Pie

            Pie Crust:

                        1 stick, plus 2 tbsp butter, unsalted, cut up into pieces and frozen

                        1 ⅔ cups all purpose flour

                        ¾ tsp salt

                        6 tbsp cold water, iced

                        2 tbsp sour cream

            Filling:

                        4 ½ pounds of chicken meat (2 breasts, 2 drumsticks, all with excess fat and skin removed

                        24 frozen pearl onions, thawed, rinsed and patted dry

                        1 medium onion chopped

                        4 medium carrots, sliced into ½ inch slices

                        1 cup frozen peas, thawed

                        3 medium celery stalk, cut into ½ inch pieces

                        1 tsp vegetable oil

                        Salt and pepper to taste

            Sauce:

                        4 ½ cups chicken broth, low sodium

                        1 tsp fresh thyme leaves

                        1 tsp fresh minced parsley

                        2 tsp lemon juice

                        4 tbsp butter, unsalted

                        ¾ cup heavy cream

                        ½ cup all purpose flour

How to make Chicken Pot Pie

            Pie Crust:

In a food processor, combine the flour and salt until combined

Add butter and pulse until it looks like large peas

In a small bowl, mix the sour cream and water until smooth and combined

Start mixing the sour cream mix with the flour mix, a little at a time. Pulsate to mix well.

Add the remaining sour cream mix

Pinch the dough, if it is dry and does not hold together, add a little more water until the dough forms a ball

Place the dough on a lightly floured surface and shape into a ball.

Flatten to a 5 inch circle, wrap in plastic and keep in the refrigerator for one to two hours.

            Filling:

Preheat the oven to 450*

In a large skillet, use 2 tbsp oil and heat up.

When it begins to smoke, add chicken and brown on all sides

When done, transfer to a large dish

Drain all but 2 tsp of oil

Add pearl onions and cook until browned

Then add the onions, carrots, celery and salt and pepper

Stir occasionally while the vegetables brown

Place the chicken pieces in the skillet, on top of the vegetables and roast for 18 to 25 minutes. When the thick portion of a drumstick reads 185*, remove tray from oven

Remove chicken and let it rest for about one hour.

Set the skillet to the side for now

Roll out the dough on a lightly floured surface

Roll until you have a 14 inch diameter circle

Lightly spray a pie pan

Lay the first circle of dough in the bottom

Using your fingers, crimp the edges of the crust

Using a fork poke a few small holes in the crust (this prevents air bubbles)

            Sauce and Filling:

Return the skillet with vegetables back to a medium high heat

Add the chicken broth, if any juice collected on a plate with the chicken, pour that into the pan also.

Scrape the bottom to loosen any browned bits of cooked meat or vegetables.

With a colander in a large bowl, pour the contents of the skillet into the colander and allow to drain.

After 15 minutes, skim off the fat that has risen to the top of the liquid and discard

Shred the chicken into bite size pieces

Wipe the skillet clean, add the butter and let it melt. Add in the flour and cook until the mixture begins to brown.

Slowly stir in the cream and the broth with a whisk and bring to a boil

Reduce the heat and simmer until the sauce coats the back of a spoon

Turn off the heat and add in the vegetables and the chicken, peas, seasonings and the lemon juice

Remove the second disc of dough and flatten

Place on top of the vegetables and meat in the pie tin.

Crimp to seal the top crust, slice a few air holes in the top of the crust

Bake at 450* for 15 minutes, reduce heat to 375* and bake for 15 to 20 minutes more

Let sit for 15 minutes before slicing

Enjoy!

Chicken Pot Pie

Chicken Pot Pie

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • Pie Crust:
  •                         1 stick, plus 2 tbsp butter, unsalted, cut up into pieces and frozen
  •                         1 ⅔ cups all purpose flour
  •                         ¾ tsp salt
  •                         6 tbsp cold water, iced
  •                         2 tbsp sour cream
  •             Filling:
  •                         4 ½ pounds of chicken meat (2 breasts, 2 drumsticks, all with excess fat and skin removed
  •                         24 frozen pearl onions, thawed, rinsed and patted dry
  •                         1 medium onion chopped
  •                         4 medium carrots, sliced into ½ inch slices
  •                         1 cup frozen peas, thawed
  •                         3 medium celery stalk, cut into ½ inch pieces
  •                         1 tsp vegetable oil
  •                         Salt and pepper to taste
  •             Sauce:
  •                         4 ½ cups chicken broth, low sodium
  •                         1 tsp fresh thyme leaves
  •                         1 tsp fresh minced parsley
  •                         2 tsp lemon juice
  •                         4 tbsp butter, unsalted
  •                         ¾ cup heavy cream
  •                         ½ cup all purpose flour

Instructions

            Pie Crust:

In a food processor, combine the flour and salt until combined

Add butter and pulse until it looks like large peas

In a small bowl, mix the sour cream and water until smooth and combined

Start mixing the sour cream mix with the flour mix, a little at a time. Pulsate to mix well.

Add the remaining sour cream mix

Pinch the dough, if it is dry and does not hold together, add a little more water until the dough forms a ball

Place the dough on a lightly floured surface and shape into a ball.

Flatten to a 5 inch circle, wrap in plastic and keep in the refrigerator for one to two hours.

            Filling:

Preheat the oven to 450*

In a large skillet, use 2 tbsp oil and heat up.

When it begins to smoke, add chicken and brown on all sides

When done, transfer to a large dish

Drain all but 2 tsp of oil

Add pearl onions and cook until browned

Then add the onions, carrots, celery and salt and pepper

Stir occasionally while the vegetables brown

Place the chicken pieces in the skillet, on top of the vegetables and roast for 18 to 25 minutes. When the thick portion of a drumstick reads 185*, remove tray from oven

Remove chicken and let it rest for about one hour.

Set the skillet to the side for now

Roll out the dough on a lightly floured surface

Roll until you have a 14 inch diameter circle

Lightly spray a pie pan

Lay the first circle of dough in the bottom

Using your fingers, crimp the edges of the crust

Using a fork poke a few small holes in the crust (this prevents air bubbles)

            Sauce and Filling:

Return the skillet with vegetables back to a medium high heat

Add the chicken broth, if any juice collected on a plate with the chicken, pour that into the pan also.

Scrape the bottom to loosen any browned bits of cooked meat or vegetables.

With a colander in a large bowl, pour the contents of the skillet into the colander and allow to drain.

After 15 minutes, skim off the fat that has risen to the top of the liquid and discard

Shred the chicken into bite size pieces

Wipe the skillet clean, add the butter and let it melt. Add in the flour and cook until the mixture begins to brown.

Slowly stir in the cream and the broth with a whisk and bring to a boil

Reduce the heat and simmer until the sauce coats the back of a spoon

Turn off the heat and add in the vegetables and the chicken, peas, seasonings and the lemon juice

Remove the second disc of dough and flatten

Place on top of the vegetables and meat in the pie tin.

Crimp to seal the top crust, slice a few air holes in the top of the crust

Bake at 450* for 15 minutes, reduce heat to 375* and bake for 15 to 20 minutes more

Let sit for 15 minutes before slicing

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 44mgCarbohydrates: 120gSugar: 30gProtein: 10g