This is the perfect recipe for using up leftover chicken or turkey (and vegetables, for that matter). Classic comfort food, this chicken or turkey pie features a home made pastry top but frozen pre-made would do as well, to make it a really quick dinner!
This recipe bakes in a 9×13 baking dish.
Deep-dish Chicken or Turkey Pot Pie
Summary: A great use for left-over cooked chicken or turkey. This freezes well, too.
- 1 recipe Pastry Topping (see below) or 2 frozen pastry shells
- 3 medium leeks or 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- 3/4 cup sliced celery
- 1/2 cup chopped red sweet pepper
- 2 Tbsp. butter or margarine
- 1/3 cup all-purpose flour
- 1 tsp. poultry seasoning
- 1/4 tsp. black pepper
- 1-1/2 cups chicken broth
- 1 cup half-and-half (10%), light cream or milk
- 2-1/2 cups chopped, cooked chicken or turkey
- 1 cup frozen peas (or frozen peas and carrots mix)
- 1 beaten egg
- Prepare Pastry Topping (recipe below) and set aside. (If using frozen, take from freezer to allow it to thaw).
- In a large saucepan cook leeks (or onion), mushrooms, celery and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in flour, poultry seasoning, black pepper and 1/4 tsp. salt. Add broth and cream (or milk) all at once. Cook and stir until thickened and bubbly. Stir in chicken (or turkey) and peas. Pour into a 9×13 inch baking dish.
- Place pastry over chicken mixture in dish. Turn edges of pastry under and flute with a fork by pressing to edges of dish. Brush pastry with some of the egg. (If using frozen, place thawed pastry over top, cutting to fit, as necessary).
- Bake uncovered in a 400° F. oven for 30 to 35 minutes, or until crust is golden brown. Let stand about 15-20 minutes before serving.
- Pastry Topper: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 tsp. salt. Using a pastry blender, cut in 1/3 cup shortening, until dough pieces are pea-size. Sprinkle 1 Tbsp. cold water over part of the mixture and gently toss with a fork. Push moistened dough to the side of bowl. Sprinkle an additional 3 to 4 Tbsp. cold water over remaining flour mixture, 1 Tbsp. at a time, tossing with a fork until all the dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 9×13 inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape.
Prep time: 30 min | Cook time: 35 min | Total time: 1 hour 15 min
Number of servings (yield): 8