Kinsby'S Best-Ever Pot Pie (Turkey Or Chicken)

Name: Kinsby'S Best-Ever Pot Pie (Turkey Or Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 3 cups all-purpose flour; 1 teaspoon salt; 1 1/3 cups chilled butter, diced; 2 teaspoons cider vinegar; 1 teaspoon sugar; 2 -6 tablespoons ice water (just to moisten the dough); Filling; 6 cups chicken stock, divided; 4 baking potatoes, cubed-diced; 2 large carrots, sliced (1/4-inch thick); 2 tablespoons butter; 2 stalks celery, sliced (1/4-inch thick); 2 cups cooked turkey, diced (chicken works too); 1 large chopped onion; 1 cup all-purpose flour; 1/2 tablespoon cornstarch; 1 cup frozen tiny peas; 1/2 cup half-and-half cream; 4 tablespoons half-and-half cream, divided; 1/2 cup dry sherry; 2 1/2 teaspoons salt; 1/4 - 1/2 teaspoon dried thyme; 1/4 - 1/2 teaspoon black pepper; 1/4 - 1/2 teaspoon sage; 1 egg

Servings: persons

crust
3 cups all-purpose flour
1 teaspoon salt
1 1/3 cups chilled butter, diced
2 teaspoons cider vinegar
1 teaspoon sugar
2 -6 tablespoons ice water (just to moisten the dough)
Filling
6 cups chicken stock, divided
4 baking potatoes, cubed-diced
2 large carrots, sliced (1/4-inch thick)
2 tablespoons butter
2 stalks celery, sliced (1/4-inch thick)
2 cups cooked turkey, diced (chicken works too)
1 large chopped onion
1 cup all-purpose flour
1/2 tablespoon cornstarch
1 cup frozen tiny peas
1/2 cup half-and-half cream
4 tablespoons half-and-half cream, divided
1/2 cup dry sherry
2 1/2 teaspoons salt
1/4 - 1/2 teaspoon dried thyme
1/4 - 1/2 teaspoon black pepper
1/4 - 1/2 teaspoon sage
1 egg

1
To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed.
2
To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it).
3
Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit.
4
Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.

2225

kcal

Calories

110

Fat

133

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: crust, 3 cups all-purpose flour, 1 teaspoon salt, 1 1/3 cups chilled butter, diced, and more.

Yes, Kinsby'S Best-Ever Pot Pie (Turkey Or Chicken) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!