Chicken or Turkey Pot Pies

"I found this recipe in he Spring 2009 edition of Cooking for 2. I made a couple of changes and really loved that the recipe makes 4 pot pies--2 for now and 2 for later. Very easy and economical."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
50mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • In a large saucepan, saute the onion, carrot, potato and celery in the butter until tender; sprinkle in the flour and seasonings until blended, cook for a couple of minutes to incorporate the flour.
  • Gradually add in the milk and broth; bring to a boil and cook for 2 minutes or until thickened.
  • Stir in the chicken/turkey and peas; divide mixture evenly between 4 ungreased 5 inch pie plates.
  • Divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle. Place each circle on top of the filling, trim, seal and flute edges.
  • Bake in a 375 degree oven for 18 to 20 minuts or until golden brown. Let stand for 10 minutes before serving.
  • If desired, prior to baking, wrap the pies in foil and place in freezer for up to 3 months. Remove from freezer 30 minutes before baking, cover edges of the crust loosely with foil and place on a baking sheet. Bake at 375 degrees for 30 minutes.
  • Remove the foil and bake 15 to 20 minutes longer or untilgolden brown and filling is bubbly.

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Reviews

  1. I'm in pot pie nirvana. The filling is fabulous and believe it would be great as a filling in recipe #418077. Goes straight to the best of 2010. Made for #40 A-NZ Tag.
     
  2. Loved these pies :) I didn't realise when I started cooking that I didn't have the correct sized dishes....so used large ramekins instead. Also used gluten-free frozen pastry sheets and a blended gluten-free flour. Otherwise made as written. Delicious :) THick and creamy and loaded with chicken and vegetables. Served with a salad on the side for a complete and very filling meal. Photo also to be posted
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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