KITTENCAL'S TURKEY OR CHICKEN POT PIE

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Kittencal's Turkey or Chicken Pot Pie image

This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells)
1/3 cup butter
1 medium onion, finely chopped
1 -2 tablespoon fresh minced garlic (omit if you are not a garlic-lover)
1 celery rib, diced
1 teaspoon dried thyme (or use 1 teaspoon dried oregano)
1 pinch cayenne pepper (optional or to taste)
1/3 cup all-purpose flour
1 tablespoon chicken bouillon powder (I use 2 small packages OXO bouillon powder)
2 cups canned low sodium chicken broth (use only low-sodium)
1/4 cup heavy cream, unwhipped (35%, you could be light cream but will not be as good)
1 1/2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
2 cups cubed cooked turkey or 2 cups cooked chicken
2 potatoes, peeled (cooked and cubed)
1 -2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste, or use white salt)

Steps:

  • Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
  • In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
  • Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
  • Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
  • Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
  • Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
  • Pour the mixture into the pie shell.
  • Roll one pastry over top, seal and and flute the edges as desired.
  • Using a small sharp knife make 3 slits into the top of the crust.
  • Place the pie onto a baking sheet.
  • Bake at 425 degrees F for 10 minutes.
  • Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

Nutrition Facts : Calories 634.7, Fat 37, SaturatedFat 14.7, Cholesterol 76.3, Sodium 772.5, Carbohydrate 53, Fiber 5.8, Sugar 2.9, Protein 23.1

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