Mains · Recipes

Poultry Pot Pie

Seth Jovian
Print Recipe
Delicious, savory pie. Great for leftover Thanksgiving turkey.
Prep Time1 hour 15 minutes
Cook Time1 hour 30 minutes
Resting time1 hour
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, pie, turkey
Servings: 1 9″ pie

Equipment

  • 1 medium saucepan
  • 1 large pot
  • 1 colander (optional)
  • 1 kitchen scale
  • 1 wooden spoon
  • 1 food processor (optional)

Ingredients

  • 1 lb poultry meat (chicken breast, turkey leftovers, etc)
  • 1 qt water
  • 1-¾ cup chicken broth
  • ⅔ cup milk
  • 10 oz frozen peas & chopped carrots
  • 2.5 oz celery (about 2 stalks, or ½ cup)
  • 2.5 oz butter (5 tbsp, or ⅓ cup, or a little more than half a stick)
  • 2 oz white onion (about ⅓rd of an onion or ⅓ cup)
  • 2 oz flour (about ⅓ cup)
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed

Instructions

Prep (75 minutes)

  • Make the pie crusts; see recipe link at the bottom, if need be (15 min)
  • Refrigerate the pie crusts (60 min)
  • About 15 minutes before taking the crusts out of the fridge, dice the celery — by pulsing it several times in a food processor, if you have one, or just manually otherwise.
    2.5 oz celery
  • Dice the onion, again by pulsing in a food processor if you have it.
    (Don't mix it with the celery though, as they get applied separately.)
    2 oz white onion
  • Chop the poultry into bite-size pieces
    1 lb poultry meat
  • Roll out the bottom pie crust
  • Put the crust in the pie dish

Cook the filling (25 min)

  • Put the large pot on the stove and turn the burner on high
  • Quickly add the peas & carrots, the diced celery, and the chopped poultry
    (Don't add the onion here.)
    10 oz frozen peas & chopped carrots, 2.5 oz celery, 1 lb poultry meat
  • Add enough water to cover everything
    1 qt water
  • Bring the contents to a boil, and let it boil for 15 minutes, uncovered
  • After the veggies are done boiling, remove the pot from the burner and drain the water — a colander helps here, if you have one

Cook the sauce (20-30 min; start while filling is boiling)

  • Put the medium saucepan on the stove and turn the burner on medium
  • Add the butter and let it melt
    2.5 oz butter
  • Add the diced onion and let it cook in the melted butter for 5-7 minutes, until it's transluscent, stirring sometimes
    2 oz white onion
  • Add in the salt, pepper, celery seed, and flour
    ½ tsp salt, ¼ tsp pepper, ¼ tsp celery seed, 2 oz flour
  • Stir
  • Add in the chicken broth and milk
    1-¾ cup chicken broth, ⅔ cup milk
  • Stir
  • Let it come to a simmer
  • Turn the oven on to 425°
  • Reduce sauce burner heat to medium-low and simmer for 5-10 minutes, until it's pretty thick
  • Roll out the top pie crust, while the sauce is simmering

Bake and rest the pie (1 hour and 45 min)

  • Put the filling in the bottom pie crust
  • Pour the sauce on top
  • Put the top pie crust on top of that
  • Crinkle the edges
  • Cut away the extra crust
  • Cut slits into the top pie crust, to allow steam to escape
  • Put the pie dish in the oven for 30-40 minutes, until the crust is golden brown and the filling is bubbling.
  • Let it cool for an hour before serving (at the very least 15 minutes)

Notes

Adapted from AllRecipes.
See Pie Crust recipe, if needed.