Pot Pie

CHICKEN or TURKEY POT PIE 💫 this is a delicious way to use up some of your leftover turkey this Thanksgiving. It’s also a super easy dinner to make with a rotisserie chicken any time of the year! This is an easy one-pot meal that you can make and bake in the same skillet, or transfer the filling to a pie dish, top with puff pastry, and put it in the freezer to use in the future. Who doesn’t love having a ready to-go dinner in their freezer?

4 cups of shredded chicken or Turkey meat

2 medium onions, chopped

1 lb. carrots chopped

6 garlic cloves, sliced

1 Tbsp. thyme leaves (from about 2 sprigs)

3 Tbsp. unsalted butter

2½ tsp. kosher salt

1½ tsp. freshly ground black pepper

3 Tbsp. all-purpose flour

2 cup chicken or Turkey stock

2 Tablespoons lemon juice

1 cup heavy cream, divided

10-oz. bag frozen peas

1 14-oz. box puff pastry, thawed according to directions

Preheat oven to 400 degrees.

Heat a 12 inch oven safe skillet over medium heat, then add 3 Tbsp. butter and melt. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes. Add carrots, thyme, 1 teaspoon salt and pepper and cook another three minutes.

Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.

Add 1 cup broth and cook, stirring constantly, to reduce some, about 1 minute.

Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor. If you don’t want to cook the pepper in the skillet you can transfer the filling to a pie pan. You will probably have more filling than will fit into one 9 inch pie pan, so fill one pie pan and use overflow in a smaller ramekin or such.

Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. Unroll the pastry from the rolling pin, draping it over skillet.

Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

Using a pastry brush, brush top of pastry with reserved cream. Cut 4 small slits in the center so steam can escape. If you wish to freeze the pot pie, place it in the freezer now.

Bake pot pie until crust is light golden brown, 22–24 minutes.

Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.