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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.