Recipe by HeatherFeather
I made this yummy potpie recipe this year after Christmas to use up leftover veggies and turkey. We devoured this so fast and it was very easy. I used prepared pie pastry from the store...knowing that I would not want to fuss with a homemade pastry right after the holidays. Next time, I might plan ahead and make an extra pastry when making holiday pies, wrap it and store for making this recipe. PLEASE NOTE: The cook time is accurate, having made this several times now. Baking time may vary slightly depending upon the type of pie pastry you have used.
- 1 prepared double crust pie crust (purchased or homemade)
- 2 cups chicken stock
- 2 -3 cups leftover cooked turkey or 2 -3 cups leftover cooked chicken, diced
- 1⁄4 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
- 2 tablespoons unsalted butter (the real thing here)
- 6 tablespoons white lilly all-purpose flour
- 1 cup skim milk
- 1 1⁄2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
- 1 cup corn, cooked (leftover)
- 1 cup peas (whatever you had leftover) or 1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover)
- 1⁄2 cup cooked ham, diced, leftovers (optional)
- 1⁄4 teaspoon ground black pepper
Directions See How It's Made
- Line a deep dish pie plate (10") with pie pastry and set aside.
- Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
- In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
- Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
- Next whisk in the milk, also whisking in and blending well slowly.
- Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
- Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
- Pour into the pie pastry lined pan.
- Now you have a choice on how to top this:.
- Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
- Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
- Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
- Let cool a bit before serving.
- This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.