Chicken or Turkey Pot Pie
Ingredients
Instructions
Preheat oven to 375 F.
Melt butter in Dutch oven over medium-high heat. Add celery, onions and a teaspoon of salt, cook until softened and lightly browned, 5-7 minutes.
Stir in the flour and cook, stirring constantly, until lightly browned, about one minute.
Gradually whisk in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream and thyme.
Add the chicken, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the breast registers 160-165, about 10-15 minutes. If using leftover cooked meat, simmer 15 minutes and skip next step, jumping to adding peas and carrots.
Transfer chicken to cutting board and set Dutch oven aside, covered. When chicken is cool enough to handle, cut into bite sized pieces.
Return chicken to sauce with the peas and carrots. Add potatoes. Season with salt and pepper to taste.
Pour mixture into 13×9 baking dish, or evenly split between two 9" deep dish pie plates.
Roll out your pie dough and place it over the dish and crimp the edges tightly. Do not cut any slits in the crust. However, it may split on its own while cooking.
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Reviews from the Original Source
A nice comfort food recipe for MealTrain sharing or just for a family gathering. Only issue I had was self-inflicted, forgot to take refrigerated pie crusts out to warm, so had to do some quick repairs. All in all, it was a great dish.
This was delicious. I didn’t have vermouth but still good. I used a puff pastry crust on top and it can be rolled into a larger rectangle to fit a 13 x 9 baking dish.
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