Turkey Style Chicken Pot Pie
This Turkey Style Chicken Pot Pie is a comforting dish that blends the flavors of classic chicken pot pie with a turkey twist, perfect for using leftover chicken.
Equipment
- 1 9-inch pie dish greased
- 1 large skillet
- 1 Rolling Pin for crust
Ingredients
Filling
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- Salt and pepper to taste
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and diced
- 1/4 cup ice water
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9-inch pie dish and set aside.
- In a large skillet, sauté onions and garlic until fragrant. Add the mixed vegetables and chicken, cooking until heated through. Sprinkle flour over the mixture, stirring to coat evenly.
- Gradually add chicken broth and milk, stirring continuously until the mixture thickens. Add thyme, sage, salt, and pepper. Let it simmer for a few minutes.
Crust
- Combine flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water a tablespoon at a time until dough forms.
- On a floured surface, roll out half of the dough to fit your pie dish. Transfer to the dish and trim edges.
Assembly
- Pour the filling into the crust. Roll out the remaining dough and place over the filling. Seal and flute edges. Cut slits in the top for steam to escape.
- Bake in the preheated oven for 50 minutes or until the crust is golden and the filling is bubbling. Let cool before serving.
Serving
- Slice the pie into eight wedges and serve warm. Pair with your favorite side dishes for a complete meal.
Storage
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure your crust is chilled before baking for the best texture. Ingredient Substitutions: Use turkey instead of chicken if desired. How to Serve: Serve with a side salad or mashed potatoes. Storage & Freshness: Keeps in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling a day ahead and store in the fridge.