Chicken (or Turkey) and Vegetable Pot Pie Recipe
Wow is this recipe tasty! Don’t let the effort it takes deter you from experiencing this delicious pot pie! It’s a great recipe for leftover turkey meat as well. If you are reheating leftovers, reheat in oven at 250°F for approximately 30 minutes (time will depend on how much you are reheating). Choose between Cook’s Delight® chicken stock or turkey stock based on the flavor profile you would like. Both enhance the delicious flavors of the pot pie recipe. Chicken soup base is available on Amazon in individual quantities.
This Recipe Is:
|6 servings per pie – recipe makes 2 pies||Dinner||Delicious||Cook’s Delight® Supreme Chicken Soup Base CH-206|
- Filling: 6 cups Chicken Stock (6 cups boiling water combined with 5 tsp Cook’s Delight® Chicken Base or Cook’s Delight® Turkey Base
- if desired)
- 2 cups water
- 2 1/4 lbs boneless skinless chicken breasts or 2 cups cooked leftover chicken meat – if using leftover chicken
- cut it up and add it with the vegetables near the end
- 3 large potatoes (white or combine white and sweet) - cut into 1-inch cubes
- 6 large carrots - peeled and cut into 1/2-inch thick slices
- 2 cups broccoli (can use broccoli
- combination of broccoli
- celery and/or cauliflower)
- 6 tbsp unsalted butter
- 2 onions - chopped
- 6 tbsp flour
- 2 cups milk
- 2 tsp fresh thyme chopped or 1/4 tsp dried and crumbledCrusts: 2 15-ounce packages ready made pie crusts (4 crusts)
- 1 egg beaten to blend (glaze)
- Dried beans or pie weights (for cooking crust
Cook’s Delight® Supreme Chicken Soup Base
Cook’s Delight® Simply Turkey Soup Base OM-852
Step by Step Instructions
1. Bring chicken stock and water to boil in heavy large saucepan.
2. Add chicken, simmer until tender, about 10 minutes. If you are using leftover chicken, skip this step.
3. Remove chicken and cut into 1-inch pieces. If you are using leftover chicken, skip this step.
4. Add potatoes to stock/water mixture, simmer until tender, approximately 10 minutes.
5. Remove potatoes with a slotted spoon and store in large bowl.
6. Add carrots to stock/water mixture and cook until tender, approximately 15 minutes.
7. Remove carrots with slotted spoon and add to potatoes.
8. Remove carrots with slotted spoon and add to potatoes.
9. Remove with slotted spoon and add to potatoes and carrots.
10. Boil stock/water mixture until reduced to 2 cups, approximately 20 minutes over medium heat.
11. Melt butter in a heavy large saucepan over medium heat. 12. Add onions and saute until tender, approximately 8 minutes.
13. Add flour and stir until golden, approximately 2 minutes.
14. Gradually whisk in 2 cups of reduced stock/water mixture.
15. Add milk and thyme, while stirring.