Chicken or Turkey Pot Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Ultimate in comfort food dinner, and very easy to make. I got this as a starter from Emeril 5-6 years ago, and altered to represent real life circumstance of leftovers , but the results are to die for. Leftover stuffing can also be added, and this kicks the spicing up differently , given the variations of how you might choose to grind giblets, neck meat, etc into it, and/or use 12 grain bread for stuffing mix. Ingredients:
1 cup diced onion |
1 cup diced celery rib |
1 cup diced green bell pepper |
1/3 cup olive oil |
3 tablespoons chopped garlic cloves |
1/2 cup flour or 1/2 cup cornstarch |
1 1/2-2 lbs cooked chicken (i.e. leftover) or 1 1/2-2 lbs turkey meat, chopped to chunks (skinless boneless) |
2 cups chicken stock or 2 cups vegetable stock |
2 potatoes, skinned and diced |
3 large carrots, peeled and coined |
1 1/2 cups frozen tiny peas |
1 pie crust |
Directions:
1. Melt the margarine/butter in a pan at low heat and add celery, garlic, peppers and onion and cook until translucent.
2. Add gravy and/or chicken stock and heat until bubbly, then add flour and or cornstarch, mixing well to form a roux .
3. Add potato, chicken/turkey, carrots, and peas.
4. Heat until at a full simmer.
5. Season with salt & pepper, paprika, and poultry seasoning, to taste.
6. Empty into a Dutch oven and cover with a pie crust, venting to suit.
7. Cook in a 350°F oven for 90 minutes, and serve.
|
|