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Kittencals Turkey Or Chicken Pot Pie

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Ingredients

Adjust Servings:
2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells)
1/3 cup butter
1 medium onion, finely chopped
1 - 2 tablespoon fresh minced garlic (omit if you are not a garlic-lover)
1 celery rib, diced
1 teaspoon dried thyme (or use 1 teaspoon dried oregano)
1 pinch cayenne pepper (optional or to taste)
1/3 cup all-purpose flour
1 tablespoon chicken bouillon powder (use 2 small packages oxo bouillon powder)
2 cups canned low sodium chicken broth (use only low-sodium)
1/4 cup heavy cream, unwhipped (35%, you could be light cream but will not be as good)
1 1/2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
2 cups cubed cooked turkey or 2 cups cooked chicken
2 potatoes, peeled (cooked and cubed)
1 - 2 teaspoon fresh ground black pepper (or to taste)

Nutritional information

634.7
Calories
333 g
Calories From Fat
37 g
Total Fat
14.7 g
Saturated Fat
76.3 mg
Cholesterol
772.5 mg
Sodium
53 g
Carbs
5.8 g
Dietary Fiber
2.9 g
Sugars
23.1 g
Protein
270g
Serving Size

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Kittencals Turkey Or Chicken Pot Pie

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    This was so good! I did make a couple of changes...I forgot to add garlic, but will add it next time. I left out the cayenne because I was in a hurry and couldn't find it. I think my family would like it in there, though. I also threw in our leftover turkey gravy...It was nice to find a use for it since we don't normally eat leftover gravy. used Kittencal's no fail pie crust with this and I can't wait to make it again. It's been years since we stopped eating processed food, but I have fond memories of eating frozen pot pies as a kid. This was such a comfort food!

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Kittencal’s Turkey or Chicken Pot Pie, 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 ;-), This was so good! I did make a couple of changes I forgot to add garlic, but will add it next time I left out the cayenne because I was in a hurry and couldn’t find it I think my family would like it in there, though I also threw in our leftover turkey gravy It was nice to find a use for it since we don’t normally eat leftover gravy used Kittencal’s no fail pie crust with this and I can’t wait to make it again It’s been years since we stopped eating processed food, but I have fond memories of eating frozen pot pies as a kid This was such a comfort food!, Fantastic I doubled the filling, put it in a 13 X 9 pan, and used only a top crust because I don’t like bottom crust on chicken pot pie It was delicious used the Martha Stewart no fail pie crust recipe (also found on this site) and rolled out the whole double crust to fit over the top of the 9 X 13 pan Worked perfectly, and the filling was delicious


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    Steps

    1
    Done

    Fit One Pastry Into the Bottom of a 9 or 10-Inch Deep-Dish Pie Plate; Set Aside.

    2
    Done

    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
    Done

    Add in Flour and Bouillon Powder; Stir With a Wooden Spoon For 1-2 Minutes.

    4
    Done

    Slowly Add in the Chicken Broth and Heavy Cream; Heat Stirring With a Wooden Spoon Until Bubbly and Thickened.

    5
    Done

    Add in Cooked Turkey and Frozen Vegetables; Simmer Over Low Heat For About 15 Minutes.

    6
    Done

    Mix in Cooked Cubed Potatoes, Then Season With Black Pepper and a Little Salt to Taste (you May Omit the Salt If Desired).

    7
    Done

    Pour the Mixture Into the Pie Shell.

    8
    Done

    Roll One Pastry Over Top, Seal and and Flute the Edges as Desired.

    9
    Done

    Using a Small Sharp Knife Make 3 Slits Into the Top of the Crust.

    10
    Done

    Place the Pie Onto a Baking Sheet.

    11
    Done

    Bake at 425 Degrees F For 10 Minutes.

    12
    Done

    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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    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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