Kittencal'S Turkey Or Chicken Pot Pie Recipe

Name: Kittencal'S Turkey Or Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
2
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.
3
Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
4
Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
5
Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
6
Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
7
Pour the mixture into the pie shell.
8
Roll one pastry over top, seal and and flute the edges as desired.
9
Using a small sharp knife make 3 slits into the top of the crust.
10
Place the pie onto a baking sheet.
11
Bake at 425 degrees F for 10 minutes.
12
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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Kittencal'S Turkey Or Chicken Pot Pie 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.

Kittencal'S Turkey Or Chicken Pot Pie

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