Chicken Pot Pie

Chicken Pot Pie

“This chicken pot pie was delicious!” - Lawson B.

I would love more FREE recipes and tips straight to my IN BOX!

Leftover Thanksgiving turkey made this moist, delicious pot pie. If you're making a turkey for Christmas, it's a great chance to try this recipe. For Christmas this year, we are having a pot roast with all the root vegetables and we'll be making a beef pot pie with the leftovers.

Prep Time: 40 minutes

Cook Time: 35 minutes

Servings: 1 pot pie (8 servings each)

Ingredients

For the Pot Pie:

• 1 cup diced peeled potatoes

• ⅞ cup sliced carrots

• ½ cup butter, cubed

• ⅓ cup chopped onion

• ½ cup all-purpose flour

• ⅞ teaspoon salt

• ½ teaspoon dried thyme

• ⅜ teaspoon pepper

• 1½ cups chicken broth

• ¾ cup whole milk

• 2 cups cubed/shredded cooked chicken

• ½ cup frozen peas

• ½ cup frozen corn

For the Pie Crust:

• 2 sheets sourdough pie crust

Preparation Steps

1. Preheat the oven to 425° F. Place the potatoes and carrots in a large saucepan, and add enough water to cover the vegetables. Bring the water to a boil, then reduce the heat. Cook covered for 8 to 10 minutes or until the veggies are crisp-tender. Drain and discard the water.

2. In a large skillet, heat the butter over medium-high heat. Add the onion. Cook and stir until the onion is tender. Stir in the flour and seasonings until blended.

3. Gradually stir in the broth and milk. Bring the mixture to a boil, stirring constantly. Cook and stir for two minutes or until the mixture is thickened. In a large bowl, combine the chicken, peas, corn, and potato-carrot mixture. Stir in the broth mixture. This is your filling.

4. Roll out the first pie crust and place into a 9-inch pie plate. Trim the crusts even with the rims of the plates. Add the filling to the pie plate.

5. Roll out the second pie crust. Cut the pie crust into strips. Place the strips over the filling in a lattice pattern. Trim, seal and flute the edges.

Mama Nancy's Tip: To seal the pie, roll the edges of the top and bottom pie crusts together. Then, to flute the edge, position your hand over the pie with fingers spread. Use your other hand to pull the crust forward between each of your fingers. Continue around the pie crust until you reach the original flute.

6. Bake for 35-40 minutes or until the crust is lightly browned. Let the potpie stand for 15 minutes before cutting.

NOTE
Learning how to make chicken potpie from scratch is 100% worth it, especially with my yummy and simple homemade sourdough crust. This chicken potpie recipe features a buttery sourdough crust packed with chicken, vegetables and a creamy sauce.

*This recipe has been adapted from a Taste of Home Recipe.

Share with Your Friends!

Please share this newsletter with your friends and family, and invite them to join our Facebook group Sourdough Living, and subscribe to our newsletter at www.sourdoughliving.com