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.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|6 servings per pie – recipe makes 2 pies||Dinner||Delicious||Cook’s Delight® Supreme Chicken Soup Base CH-206|
- 6 cups Chicken Stock - 6 cups boiling water combined with 5 tsp Cook’s Delight® Chicken Stock Base or Turkey Stock Base
- 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 or 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 crumbled
- 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
Make chicken stock by adding Cook's Delight® chicken base to water and bring to boil in heavy large saucepan.
Add chicken, simmer until tender, about 10 minutes. If you are using leftover chicken, skip this step.
Remove chicken and cut into 1-inch pieces. If you are using leftover chicken, skip this step.
Add potatoes to chicken stock, simmer until tender, approximately 10 minutes.
Remove potatoes with a slotted spoon and store in large bowl.
Add carrots to chicken stock and cook until tender, approximately 15 minutes.
Remove carrots with slotted spoon and add to potatoes.
Add broccoli (or broccoli, celery, cauliflower combination) to chicken stock and cook until crisp tender, approximately 3 minutes.
Remove with slotted spoon and add to potatoes and carrots.
Boil chicken stock until reduced to 2 cups, approximately 20 minutes over medium heat.
Melt butter in a heavy large saucepan over medium heat.
Add onions and saute until tender, approximately 8 minutes.
Add flour and stir until golden, approximately 2 minutes.
Gradually whisk in 2 cups of reduced chicken stock.
Add milk and thyme, while stirring.
Stir frequently and cook until thickened to sauce consistency, approximately 10 minutes.
Add chicken and vegetables to the sauce then remove from heat.
Season to taste with salt and pepper.
Preheat oven to 425°F.
Line each of two 9-inch deep-dish glass pie dishes with crust, following the pie crust package directions.
Trim edges of crust.
Line the crusts with foil.
Fill with dried beans or pie weights and bake 10 minutes.
Remove the foil and beans or pie weights.
Continually baking crusts approximately 10 minutes, until light golden.
Remove from oven (do not turn off oven).
Divide the filling between the two pie crusts.
Cover each pie with one crust.
Gently crimp edges to seal.
Cut 4 small holes in the top of each crust.
Brush crusts with egg glaze.
Bake until crust is golden, approximately 25 minutes.
Leftovers - Reheat in oven at 250°F approximately 30 minutes. Time varies with amount being reheated.
Watch how easy it is to make 8 oz of soup stock for pennies per serving!
To make 6 cups of turkey or chicken stock combine 4 – 1/2 tsp Cook’s Delight® turkey or chicken stock base with 6 cups of boiling water.
Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.
Why pay for water?