Home Style Chicken or Turkey Pot Pies
A classic pot pie recipe made with chicken or turkey and delicious root vegetables. Comfort food at its best.
Servings 10 servings
Ingredients
- 8 tbsp unsalted butter divided
- 1 cups chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped potato
- 1 cup chopped rutabaga
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups diced cooked chicken or turkey
- 1/2 cup flour
- 3 cups chicken stock
- 1/4 cup heavy cream
- 1 cup corn
- 2 packages refrigerated prepared pie crust or
- homemade double crust pie crust
Instructions
- Melt two tablespoons of butter over medium heat in a large pot.
- Add the onion, carrot, celery, potato, rutabaga, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
- Saute the vegetables, stirring every few minutes until soft, about 20 minutes.
- Add the diced chicken or turkey to the pot.
- Preheat the oven to 375 degrees
- Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
- Add the flour and stir to incorporate the flour completely.
- Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer.
- Let mixture bubble for a minute or two until the mixture has thickened.
- Remove the herb stems and discard.
- Stir in the heavy cream, season with salt and pepper if desired.
- Remove pan from the heat.
- Cool the filling to lukewarm
- Line bottom of pie plates with pie crust.
- Spoon all of the chicken vegetable mixture into the crust.
- Place the top pie crust on and crimp with your fingers or with the tines of a fork.
- Cut slits into the top of the crust, so the steam can escape during baking.
- Bake for one hour and 15 minutes or until the pie crust is golden brown.