pot pie ( Kittencal's)

By martha-2

Ingredients

• INGREDIENTS:
• 2 prepared unbaked pie pastry (to fit into a 9 or 10-inch deep-dish pie plate)
• 1/3 cup butter
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 celery rib, diced
• 1 teaspoon dried thyme (rubbed between fingers to release the flavors, or use 1 teaspoon dried oregano)
• 1/4 teaspoon 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 35% cream, unwhipped
• 1 1/2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
• 2-1/2 cups cubed cooked turkey
• 2 small potatoes, peeled (cooked and cubed)
• 1 teaspoon fresh ground black pepper
• seasoned salt or white salt, to taste
• 1 egg whisked with 1 tablespoons heavy cream

Preparation

Step 1

INSTRUCTIONS:———————————————–

Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.

In a large skillet heat 1/3 cup butter over medium heat.

Add in onion, celery, thyme and cayenne (if using) cook for about 4 minutes or until softened.

Add in garlic; cook for 1-2 minutes.

Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.

Slowly add in the chicken broth and heavy cream; bring to a light simmer stirring constantly with a wooden spoon until bubbly and thickened.

Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.

Mix in cooked cubed potatoes then season with black pepper and a little salt to taste (you may omit the salt if desired).

Pour the mixture into the pie shell.

Cover the top with remaining pastry, then trim, seal and flute the edges.

Using a small sharp knife make 3 slits into the top of the crust.

Brush the egg/cream mixture over the top of the crust.

Place the pie onto a baking sheet.

Bake in a preheated 425 degrees F (lowest oven rack) for 10 minutes.

Reduce oven temperature to 350 degrees F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.