It seemed like the perfect evening for a pot pie. Rainy and chilly .
Our guys are at the ranch, braving the cold, taking care of cows, and fixing an old yellow truck and two chain saws. They are killing mice and stalking one sneaky raccoon that has taken up residence in our fruit shed.
My daughter and I decided to make a chicken pot pie and watch chick flicks!
Pot pies usually describe a method, rather than a recipe. Generally, a pot pie is a crusted pie made with poultry or meat and chopped vegetables in some kind of sauce. A little trivia note: the first frozen pot pie was made by Swanson in 1951.
This recipe is delicious and perfect for leftover turkey.
We just put the chicken and vegetables in the crust, now it's ready for the oven.
Ready for serving.
Tender flaky crust, yummy chicken and vegetables....oh so good !
Chicken or Turkey Pot Pie
Heat oven to 425 degrees. Roll out pastry crust to fit the bottom of the casserole or deep dish pie pan you are using for your pot pie. Line your dish with the pastry. Set aside.
Saute the garlic and diced onion in oil. Drain and set aside.
Melt the butter in a skillet over low heat, blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat.
Stir in chicken stock or broth and half & half (or cream). Bring to a boil, stirring. Boil 1 minute. Stir in chicken (or turkey), peas, carrots, onions & garlic.
Pour chicken mixture into pie crust. Roll out the other crust to fit the top of your casserole or deep dish pie pan.
Cover top with this crust, seal, cut away excess crust and make several slits in the top.
Bake for 30-35 minutes. Cool at least 10 minutes before serving.