Homemade pot pies do take a little bit of work to get done, but the end result is so well worth it. I could sit and eat almost the whole thing sometimes myself. Okay, maybe not the WHOLE thing, but a pretty big portion of it. If I am making this and we are having dinner guests over, I always double down and make two. I don’t want anyone to leave my dinning room unsatisfied because they didn’t get enough of this delicious dish! Check out what they are saying about this recipe over at The Pioneer Woman:
“It was absolutely delicious and delectable.”
Whenever I make this for my family, they can’t stop telling me how much they love me!
Ingredients
4 Tablespoons Land O’ Lakes 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 Swanson 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 Pillsbury Pie Crust
1 whole Egg
Instructions
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!
