Pot Pies! Easy to make and a great way to use up those leftovers after a Holiday Dinner or your Sunday Chicken Roast. You can use all sorts of different ingredients to make them, the big trick to a good Pot Pie is to ensure the Crust is flaky and that the contents aren't too watery.
Cutting large vent holes in the top layer of pastry is key. It allows the extra moisture to evaporate as the ingredients cook, the water won't steam the interior of the crust.
I have a couple of different pastry recipes but the Butter Crust Pastry recipe stands up the best with this type of pie. Link is posted.
The recipe I'm posting is a classic and you can use up the leftovers from a Holiday, or, use an Au Jus and make it with Cubed, Pre-Cooked Chicken or Turkey meat. The filling for this is the absolute basic Pot Pie that I make, but it's quick and uses many of the ingredients you may have at hand. I have others recipes which I have made for various occasions and will post more of those in future.
You will need to know how to make Pie Pastry and you will need to know how to make a Roux if you do not have leftover gravy, I have links to both recipes and have made note of the gravy substitution* in "Tips"
How to Make a Roux
Butter Pastry Recipe
Butter Pastry recipe will make enough for
1 - 9.5" Covered Pot Pie
Form two equal sized balls and chill
Classic Chicken or Turkey Pot Pie
Recipe Ingredients
1 Cup each
Chicken Meat (or Turkey) - Pre-cooked and Cubed
Peas,
Carrots, Diced1 Slice of Onion Diced
1 pinch each of Salt, Pepper and Garlic powder.
1/2 cup Roux - Add your spices to the roux.
1 Egg for an Egg wash on the Pastry - edges and top
Notes on Spices!
I've kept this recipe simple as it's the "Basic" Pot Pie.
You can absolutely add extra spices such as Sage, Rosemary, Thyme, Red Pepper Flake. More recipes will be coming with varied spice blends in future.
Instructions
Prepare your ingredients and pre-heat your oven.
*** SO YOU KNOW!***The pie will have 2 cooking temperatures!
Pre-Heat oven to 400 F, you will reduce heat after the bottom of the Pie has cooked for 10 minutes and formed.
Tips:
Make your Pastry at least 20 minutes ahead of time so it has time to chill.
* If you have leftover gravy, there is no need to make a Roux, you can add an extra Tablespoon of flour to the Gravy and whisk it in. Place the Onion, Spices, Vegetables and Meat into a bowl then add the gravy to the filling, mix it with those ingredients and fill the pie shell.
If you don't have Gravy, prepare your Roux with the Au Jus from the Chicken or Turkey.
If you don't have Au Jus, Chicken or Turkey Stock will do. You only need a half a cup of Roux.
Bring your Au Jus to a medium heat.Dice your Onion and sauté it in with the Chicken Au Jus or Stock until slightly translucent,
Add your spices, flour and stir.
Remove from heat and allow the Roux to cool.
Add your Meat, Peas and Carrots to a bowl and stir them together.
You can mix the Roux right in with The Carrots, Peas and Chicken or you can pour it over them in the shell after. Either way it's up to you. The Roux acts as a thickening agent.
Make an Egg Wash
Roll out your Pastry - 10" diameter for both.Trim to fit your pie shell, allow a 1" lip to roll your crust with.
You can place the pie Plate over the second, rolled out pastry sheet and trim to size.
The lower Shell:
Pierce with a fork on the sides and the bottom. I have included pictures to show you.They are approximately 1/2 inch apart and I make a lot of holes to keep the bottom layer flat.
Add your ingredients, Cover with second layer of pastry
Coat the edges of the bottom pastry layer with the egg wash
Cover the ingredients with the second layer, press lightly and start to roll or form the crust.
If you have not made a pie before, I have a video that shows you the basicsHow To Make a Chicken or Turkey Pot Pie
Vent the top of the pastry with a minimum of 4 long Vent holes Maximum 8.
You can make the Pie decorative or keep it simple, the Vent holes need to be large enough to allow steam to escape.
***
Place on the lower rack of your oven and allow to cook at 400 F for 10 to 15 minutes.
Reduce heat to 350 F - Move Pie to centre rack and allow to bake for 40 minutes more or until the crust is a golden brown and the liquids are bubbling.
***
Remove from oven and allow to cool a minimum of 20 minutes prior to serving.
This is comfort food at it's finest and not something you should eat everyday, but as a treat. There are many more ways to use up those leftovers too, this is one option.
I'm not one to dictate eating habits, but I do believe that eating heathy, whole foods more often then pastry is important. It's good to know what you are eating and to moderate your diet.
=)
Other Pot Pies or Family Pie Ideas - Please check out these links or check out my Recipe Index.
Asparagus and Chicken Pie - Family Style
I'm still writing out recipes from the Fall and from over the Holidays, I will try to include some of those Healthy options intermittently as I go. Have a wonderful day!
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