Chicken or Turkey Pot Pie

By jab120638

Ingredients

• 6 tablespoons unsalted butter
• 3 celery ribs, sliced 1/4″ thick
• 2 medium onions, minced
• salt
• 3/4 cup unbleached all purpose flour
• 3/4 cup dry vermouth
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tsp minced fresh thyme leaves or 1/2 tsp dried
• 3 pounds boneless, skinless chicken breasts, trimmed
• 1 16-oz bag frozen peas and carrots
• 5 or 6 small red potatoes, peeled, cubed and boiled (this is my addition because 1) I like potatoes in my pot pies, and 2) I didn’t use as much as meat as was specified in the recipe)
• ground black pepper
• 1 savory pie dough

Details

Servings 9
Adapted from amandascookin.com

Preparation

Step 1

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.

Transfer chicken to cutting board and set Dutch oven aside, covered. When chicken is cool enough to handle, shred into bite sized pieces (I cubed mine). Return chicken to sauce with the peas and carrots. Season with salt and pepper to taste.


Pour mixture into 13×9 baking dish, or evenly split between two 9″ deep dish pie plates. If you are like me, you only have one. I used a pie plate and a large bowl. I used a liquid measuring cup to scoop out the chicken filling and separate it evenly between the bowl and the pie plate. 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.

At this point, the pie can be wrapped tightly in plastic wrap and then foil and refrigerated for up to two days or frozen for up to one month. If freezing, don’t thaw before baking. Increase baking time to 1 1/4 hours for refrigerated, and 1 3/4 hours for frozen.

Place the pot pie on a foil lined rimmed baking sheet. Bake until the filling is hot and the crust is golden, about 1 hour. Let cool ten minutes before serving.