Chicken Pot Pie Recipe

A Chicken In Every Pot !

Or A Turkey In Every Pot !

Real Restaurant Recipe

Chicken Pot Pie or Turkey Pot Pie - your choice - both are delicious and each is a favorite restaurant recipe.

You can serve it as a pie or serve it over biscuits or even pasta.

We have done so at the restaurant and the guests love all these variations. It always sells out.

You can also substitute diced potatoes and diced carrots in place of the mushrooms and red peppers and your pot pie will still be fabulous.

This is truly a comfort food.

Read what someone who has tried the recipe has to say:

What I loved about the Pot Pie Recipe:

The ingredients are simple and the recipe is easy, but most of all it is delicious!

Another great thing about it is how much it makes. It is a very large batch which you can freeze in smaller quantities to take out later and put in a fresh pie shell and bake. Or as we did, you can make homemade pies and put them in the freezer to take out and enjoy a ready made, homemade, dinner at any time!

Speaking as a mother I have one last thought ...even though the recipe is excellent as it is, if you have children you know they can sometimes be finicky so you can use ingredients your family prefers such as carrots, peas, and/or green beans and the pot pie is still wonderful.

To sum it up I'd say it's delicious, easy and convenient for the busy lives most of us lead these days. ENJOY!

Sincerely,
Mindy
Washington State

Chicken Pot Pie Recipe

Turkey Pot Pie Recipe

Preparation time: 45 minutes. Serves 6-8 depending on desired portion size.

Ingredients for the chicken pot pie:

3 cups of well-seasoned chicken stock or turkey stock

6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust (see my pie crust recipe below)

Instructions for the chicken pot pie:

To make the roux:

Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)

Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned

Serve this chicken pot pie with a mixed green salad

Pie Crust Recipe

Ingredients:

2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water

Instructions:

Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size of peas
Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped

Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough

Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour
Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish
Place the crust over the filling and trim the edges. Cut vent holes

This favorite restaurant recipe for Chicken Pot Pie is only one of many casserole and chicken dishes on the website.