Pot Pie

potpie Pot PieIt doesn’t get much better than pot pie. It just doesn’t. It’s that brothy gravy…that golden, crisp crust…those tender, flavorful vegetables.

Gosh, gosh, gosh. Times a million. Infinity.

Here’s one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion…or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn’t have to be a huge ordeal!

Here’s how I made it.

 
9570450166 76ebc55877 z Pot PieDice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.

 
 
 
9570449862 433f5bbafe z Pot PieStir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.

 
 
 
9567655689 6ab7cba319 z Pot PieThen throw in the cooked poultry, whether it’s chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Have a huge Thanksgiving dinner and wrap up the turkey leftovers.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

 
 
9570449182 8f02d116dd z Pot PieStir the chicken into the veggies and let it warm up…

 
 
 
9567655047 9e452f65fb z Pot PieThen sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so…

 
 
 
9570448498 7991a8cb4e z Pot PieThen pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don’t do because the five people I live with don’t like the flavor of wine. Please feel sorry for me. Thank you.)

 
 
 
9567654437 133ab34ae7 z Pot PieStir in the broth and let the mixture cook and thicken up for a few minutes.

 
 
 
9567654155 3f69921729 z Pot PieAdd a little salt and pepper…

 
 
 
9570447386 520077b6a1 z Pot PieA teeny bit of turmeric…

 
 
 
9570447080 d50bbe10de z Pot PieA little minced fresh thyme (or parsley…or anything you want!)

 
 
 
9567652989 8e00cec294 z Pot PieThen stir it all around. Give it a taste and add more of whatever seasonings you like.

 
 
 
9567652699 164ab3e1b2 z Pot PieI like to add a splash of half-and-half or cream for a little creamy richness. But you don’t have to if you don’t want to.

Finally, just let the mixture bubble up until it’s nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

 
 
 
9570450446 091e163df0 z Pot PieNext, roll out a pie crust on a floured surface…

(Or grab a dang storebought pie crust. I’m the last person on earth that’s gonna judge you.)

 
 
 
9570445760 b3a438f291 z Pot PiePour the pot pie mixture into a casserole dish…

 
 
 
9567651981 2a8882f08e z Pot PieAnd smooth out the surface.

 
 
 
9570445168 47572fb261 z Pot PieI fold the pie crust in half to make it more mobile, then I lay it on top of the dish…

 
 
 
9567651315 c0be972397 z Pot PieAnd unfold it so that it covers the whole thing.

 
 
 
9570444534 c5ed2f65b4 z Pot PieI’m, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won’t stick, just use some of the egg wash I’m getting ready to show you.

 
 
 
9570444078 029cfecca8 z Pot PieUse a knife to cut little vents all over the surface of the dough.

 
 
 
9567650299 5ff74661c5 z Pot PieNext combine an egg with a little water and whisk it with a fork…

 
 
 
9570443428 cddb1f3163 z Pot PieThen dip in a brush…

 
 
 
9570443082 07577b3c0f z Pot PieAnd brush the egg wash all over the surface.

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won’t soften like it is here. But I have an impatience problem.)

 
 
 
9567649337 b1a0c386d9 z Pot PieThen—and this is extremely important—put it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.

But only if you want to be like me.

 
 
 
9570442238 355939b25d z Pot PieWow. That really was a close call, man!

 
 
 
9567648513 4c46e58d35 z Pot PieBut guess what?

 
 
 
9567648095 0e2612e32c z Pot PieIt was absolutely delicious and delectable.

 
 
 
9567647707 b33502fea0 z Pot PieHonestly, if there’s anything better than pot pie, I haven’t yet found what it is.

A real staple for fall and winter, baby!

(Sorry I called you baby.)

Here’s the handy dandy printable!

Ingredients

  • 4 Tablespoons Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 3 cups Shredded Cooked Chicken Or Turkey
  • 1/4 cup Flour
  • 3 cups Low-sodium Chicken Broth, Plus More If Needed
  • Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1/4 cup Half-and-half Or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water

Preparation Instructions

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol’) spoonful!

The Pioneer Woman Cooks | Ree Drummond