Chicken or Turkey Pot Pie

This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food. Recipe update 3/2/10:The first time I made this, it was right after Thanksgiving and I used leftover turkey. Today I made it again with leftover chicken I previously roasted. Instead of doing one pie, I used ramekins and made individual pies. I made 4 ramekins, which used about 1/2 - 2/3 of the filling and about 1 pie crust. We enjoyed it as much this time as we did the first!

1 pie crust (homemade or store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover chicken or turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup milk
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent; 4-5 minutes. Add chicken/turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Splash in wine, if desired. Pour in milk. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and poultry seasoning, to taste. Do one final taste at the end and season as necessary.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

SOURCE:Adapted from Pioneer Woman

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