Prep 30 mins
Cook 40 mins
This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)
- 2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells)
- 1⁄3 cup butter
- 1 medium onion, finely chopped
- 1 -2 tablespoon fresh minced garlic (omit if you are not a garlic-lover)
- 1 celery rib, diced
- 1 teaspoon dried thyme (or use 1 teaspoon dried oregano)
- 1 pinch cayenne pepper (optional or to taste)
- 1⁄3 cup all-purpose flour
- 1 tablespoon chicken bouillon powder (I use 2 small packages OXO bouillon powder)
- 2 cups canned low sodium chicken broth (use only low-sodium)
- 1⁄4 cup heavy cream, unwhipped (35%, you could be light cream but will not be as good)
- 1 1⁄2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
- 2 cups cubed cooked turkey or 2 cups cooked chicken
- 2 potatoes, peeled (cooked and cubed)
- 1 -2 teaspoon fresh ground black pepper (or to taste)
- seasoning salt (to taste, or use white salt)
- Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
- In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
- Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
- Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
- Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
- Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
- Pour the mixture into the pie shell.
- Roll one pastry over top, seal and and flute the edges as desired.
- Using a small sharp knife make 3 slits into the top of the crust.
- Place the pie onto a baking sheet.
- Bake at 425 degrees F for 10 minutes.
- Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.
This was so good! I did make a couple of changes...I forgot to add garlic, but will add it next time. I left out the cayenne because I was in a hurry and couldn't find it. I think my family would like it in there, though. I also threw in our leftover turkey gravy...It was nice to find a use for it since we don't normally eat leftover gravy. I used Kittencal's no fail pie crust with this and I can't wait to make it again. It's been years since we stopped eating processed food, but I have fond memories of eating frozen pot pies as a kid. This was such a comfort food!
Fantastic. I doubled the filling, put it in a 13 X 9 pan, and used only a top crust because I don't like bottom crust on chicken pot pie. It was delicious. I used the Martha Stewart "no fail" pie crust recipe (also found on this site) and rolled out the whole double crust to fit over the top of the 9 X 13 pan. Worked perfectly, and the filling was delicious.
My son licked his plate clean.What more can i say.The sauce was very good.