Pot PIe

Chicken or Leftover Turkey Pot Pie 

Vegan and Gluten Free optional 

Ingredients

1 lb of uncooked chicken breast chopped (or leftover cooked chicken or turkey)

2 tbsps of butter of choice, or oil. (You can use vegan butter, ghee, or oil)

2 Tbsps of flour (gluten free works)

1 Carrot Small Diced

1 Onion Small Diced

2 Stalks of Celery Small Diced

1 cup of green peas (you can use the frozen green peas and carrots mix and skip the fresh carrot)

¼ cup of cooking white wine or sherry wine  (optional but adds a nice flavor)

2 cups of chicken broth 

1 cup of milk of choice or use half and half for super creamy (If dairy free I use canned coconut milk)

Sea salt & pepper

Fresh herbs, I use fresh thyme leaves and finely chopped rosemary

1 pie dough or sheet of puff pastry for the top.

Egg wash for the top (1 egg and a splash of water whisked well)

Cooking Instructions

1. Melt or heat the butter/oil & add some salt and pepper, & add the chopped fresh veggies and cook until onion is translucent. About 5 minutes on a medium heat. 
2. If using fresh chicken add that now and saute a minute with the veggies. 
3. Add in the flour and coat the veggies and chicken well with it. Let it kind of get crusty on the bottom of the pan. After it does, slowly pour in the wine if using until all the liquid is soaked up.
4. Slowly pour in the chicken broth and milk, add the green peas and let come to a simmer. If using leftover turkey add that with the green peas. Bring to a simmer and let it thicken for about 20 minutes.
5. While that is simmering, roll out your pie crust or puff pastry sheet. For the puff pastry I love to cut it into little squares. It gives it an amazing design. If using pie dough, roll into a circle about 1 inch bigger than your pie pan. Set in the freezer until ready to use.
6. Once the filling is ready, make sure to taste for more seasoning if needed. I like a lot of black pepper for pot pie. Pour the mix into the pie dish, use a deep dish. And gently lay the pie dough or arrange the puff pastry squares on top of the filling. Brush with the egg wash and bake for 30-40 minutes at 375. You want the top to get nice and golden brown. The egg wash helps with this.

*PRO TIPS: If you're making pies for thanksgiving, make a little extra dough and save it for leftover turkey pot pie. 

*VEGAN OPTION: Skip the meat and use a can of chickpeas, add it in with the green peas.

*GLUTEN FREE: Most broths are gluten free, but double check, and use a gluten free pie crust.