We know that you’re sitting there with a frown on your face, wondering how a pot pie can be easy, and leave you any time for sewing? Okay, it may not as simple as buying a frozen one and throwing it into the oven, but it’s not as hard as spending all day making one from scratch.
Our recipe today is one that Jill discovered, and comes from the super popular Pioneer Woman, Ree Drummond (the mouthwatering photo comes from her site, too). Ree tells you how to make the whole thing from scratch, but also gives you some time-saving options. Using a rotisserie chicken from the grocery store deli and buying refrigerated pie crusts makes your life easier, and the pie’s just as yummy. That’s what Jill did, and she assures us that her guests, including her granddaughter, ate the pie all up!
Jill also likes the idea of roasting a larger turkey for Thanksgiving, and using the leftovers to make this pie.
|Prep: 15 Minutes||Level: Easy|
|Cook: 45 Minutes||Serves: 12|
- 4 Tablespoons Butter
- 1/2 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrot
- 1/2 cup Finely Diced Celery
- 3 cups Shredded Cooked Chicken Or Turkey
- 1/4 cup Flour
- 3 cups Low-sodium Chicken Broth, Plus More If Needed
- Splash Of White Wine (optional)
- 1/4 teaspoon Turmeric
- Salt And Pepper, to taste
- Chopped Fresh Thyme To Taste
- 1/4 cup Half-and-half Or Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Serve up servings by the (big ol’) spoonful!