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Pot Pie

Pot Pie

I’ve been making this pot pie recipe for awhile now, especially whenever I see one of those $5 roast chickens from Costcos. Yes, I buy a roast chicken, make things hard on myself and cook another meal with it. You’d think I’d give myself a break, but I’m a masochist. The recipe is adapted from The Pioneer Woman, and the only major change I made was to use a puff pastry crust instead of a pie crust. I like the airy, flakey crust versus the denser pie crust, as it gives me the illusion I’m eating healthier than I really am, especially after Thanksgiving.

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You can make this with leftover chicken, but since it’s after Thanksgiving, I made it with leftover turkey. Because my husband insisted on coming with me when picking up the turkey, and insisted on buying an extra turkey breast just in case we had more guests show up. Well guess what? I had leftover turkey from my first turkey, then another 4 lbs. of turkey breast untouched. We’ve had leftover turkey and sides, turkey omelets, turkey tacos, turkey congee, and now turkey pot pie.

Please, please let it stop. I’ve been high on tryptophan for the past 5 days and can’t function in this dazed state.

I think my husband sees how most of these meals are relatively easy to make, so what’s one more turkey? What’s another few sides? Let’s add another dessert. Let’s make two! But there comes a breaking point and mine has arrived.

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I’m posting a picture from Thanksgiving so there is documentation for all the hard work.

Back on the subject, I made this turkey pot pie with lots of ingredients such as leftover veggies from making the gravy (onion, celery and carrots), leftover green beans, leftover gravy, and leftover turkey. I only had to supplement with extra chicken broth, some spices and puff pastry. I’ll explain how I did it in the instructions with photos.

Pot Pie

November 28, 2017
: 8 Servings
: easy

By:

Ingredients
  • 4 Tbsp. butter
  • 1/2 cup onions, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 cup green beans, chopped
  • 3 – 5 cups cooked chicken or turkey, cubed
  • 1/4 cup flour
  • 3 cups low-sodium chicken broth, more if needed
  • 1/4 tsp. turmeric
  • salt and pepper, to taste
  • 1/2 tsp. dried thyme
  • 1/4 cup half-and-half or heavy cream (optional)
  • puff pastry sheets
  • 1 whole Egg
Directions
  • Step 1 Preheat oven to 375 degrees. Take puff pastry out of freezer and let defrost at room temp for at least 20 minutes.
  • Step 2 In a large pot, melt 4 Tbsp. butter on medium high heat. Add onion, carrots, celery and green beans, sauté for 4-5 minutes or until veggies start to soften. Add chicken or turkey, cook another 1-2 minutes. Put in 1/4 cup flour and mix in pot until well combined with veggies and meat. Pour in chicken stock and bring to a boil. If you want it thicker, combine flour and chicken broth in a cup, and pour a little more into the pot and let it thicken, and repeat until your desired thickness.
  • Step 3 Add turmeric, dried thyme, and salt and pepper to taste. Pour in half and half, or heavy cream if you want the sauce to be creamier (optional). Pour everything into a 2 quart baking dish (I used a pyrex dish), and cover with puff pastry sheet. Brush with egg, and poke air vents in the puff pastry with a knife. Bake, uncovered, for 25-30 minutes or until puff pastry is golden brown.

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Instructions with Photos:

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Preheat oven to 375 degrees. Take puff pastry out of freezer and let defrost at room temp for at least 20 minutes.

In a large pot, melt 4 Tbsp. butter on medium high heat.

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Add onion, carrots, celery and green beans, sauté for 4-5 minutes or until veggies start to soften.

Since all these veggies were from previous meals, I only had to reheat with the butter.

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Add chicken or turkey, cook another 1-2 minutes.

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Put in 1/4 cup flour and mix in pot until well combined with veggies and meat.

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Pour in chicken stock and bring to a boil.

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If you want it thicker, combine flour and chicken broth in a cup, and pour a little more into the pot and let it thicken, and repeat until your desired thickness.

If you want to add leftover gravy, like I did, I still used the same amount of flour to coat the meat and veggies. Then I used approx. 1 – 1.5 cups of chicken broth, followed by 2 cups of gravy. If that’s all too confusing just follow the recipe, then add some leftover gravy if you want more sauce in the pot pie.

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Add turmeric, dried thyme, and salt and pepper to taste. Pour in half and half, or heavy cream if you want the sauce to be creamier (optional).

I’ve never used heavy cream because lactose intolerance. I say that in almost every post. Curse this Asian stomach.

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Pour everything into a 2 quart baking dish,

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and cover with puff pastry sheet.

I just fit the sheets of puff pastry together like I’m playing a game of tetris. It’s not pretty, then again it puffs up and sort of blends together in the end anyway.

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Brush with egg, and poke air vents in the puff pastry with a knife.

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Bake, uncovered, for 25-30 minutes or until puff pastry is golden brown.

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Enjoy!

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