Chicken (or Turkey) and Vegetable Pot Pie Recipe
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
Cuisine
New England
Servings: |
For: |
This Recipe Is: |
Featuring: |
| 6 servings per pie – recipe makes 2 pies | Dinner | Delicious | Cook’s Delight® Supreme Chicken Soup Base CH-206 |
Ingredients
- Filling:
- 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
- Crusts:
- 2 - 15-ounce packages ready made pie crusts (4 crusts)
- 1 egg beaten to blend (glaze)
- Dried beans or pie weights (for cooking crust)
Suggested Products
Cook’s Delight® Supreme Chicken Soup Base
Cook’s Delight® Simply Turkey Soup Base OM-852
Step by Step Instructions
Do you need to scale up your recipe? Click here for 4 easy steps
Step 1
FILLING DIRECTIONS
Step 2
Make chicken stock by adding Cook's Delight® chicken base to water and bring to boil in heavy large saucepan.
Step 3
Add chicken, simmer until tender, about 10 minutes. If you are using leftover chicken, skip this step.
Step 4
Remove chicken and cut into 1-inch pieces. If you are using leftover chicken, skip this step.
Step 5
Add potatoes to chicken stock, simmer until tender, approximately 10 minutes.
Step 6
Remove potatoes with a slotted spoon and store in large bowl.
Step 7
Add carrots to chicken stock and cook until tender, approximately 15 minutes.
Step 8
Remove carrots with slotted spoon and add to potatoes.
Step 9
Add broccoli (or broccoli, celery, cauliflower combination) to chicken stock and cook until crisp tender, approximately 3 minutes.
Step 10
Remove with slotted spoon and add to potatoes and carrots.
Step 11
Boil chicken stock until reduced to 2 cups, approximately 20 minutes over medium heat.
Step 12
Melt butter in a heavy large saucepan over medium heat.
Step 13
Add onions and saute until tender, approximately 8 minutes.
Step 14
Add flour and stir until golden, approximately 2 minutes.
Step 15
Gradually whisk in 2 cups of reduced chicken stock.
Step 16
Add milk and thyme, while stirring.
Step 17
Stir frequently and cook until thickened to sauce consistency, approximately 10 minutes.
Step 18
Add chicken and vegetables to the sauce then remove from heat.
Step 19
Season to taste with salt and pepper.
Step 20
CRUST DIRECTIONS
Step 21
Preheat oven to 425°F.
Step 22
Line each of two 9-inch deep-dish glass pie dishes with crust, following the pie crust package directions.
Step 23
Trim edges of crust.
Step 24
Line the crusts with foil.
Step 25
Fill with dried beans or pie weights and bake 10 minutes.
Step 26
Remove the foil and beans or pie weights.
Step 27
Continually baking crusts approximately 10 minutes, until light golden.
Step 28
Remove from oven (do not turn off oven).
Step 29
Divide the filling between the two pie crusts.
Step 30
Cover each pie with one crust.
Step 31
Gently crimp edges to seal.
Step 32
Cut 4 small holes in the top of each crust.
Step 33
Brush crusts with egg glaze.
Step 34
Bake until crust is golden, approximately 25 minutes.
Step 35
Serve immediately.
Step 36
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?
