Turkey Pot Pie
Author: 
Recipe type: main course
Serves: 4 small or 1 9" pie
 
Ingredients
  • ½ stick butter
  • ¼-1/2 cup flour
  • 1-2 cups chicken broth (low sodium)
  • 1 cup frozen veggies, (peas, carrots, corn, green beans)
  • 1 or 2 prepared pie crusts
  • 2 cups cubed chicken or turkey, cooked
  • sea salt
  • pepper
Instructions
  1. Preheat oven to 350*F. Spray inside of ramekins or pie pan with cooking spray (I prefer coconut oil spray)
  2. Rinse the veggies under running water in a colander and allow to drain.
  3. In a large deep skillet melt the butter. When the butter begins to bubble whisk in the flour a bit at a time until incorporated and like a paste.
  4. Next whisk in the broth slowly, a little at a time until you have a creamy sauce.
  5. Add a generous pinch of sea salt and fresh ground pepper and whisk that into the sauce.
  6. Stir in the veggies and the poultry until well blended.
  7. If making individual pies, roll out the crust and using a glass the size of your ramekin, cut out 8 rounds of dough. Place one round into each of 4 ramekins. Fill with the chicken mixture and place another round of dough on top.
  8. Continue until all 4 ramekins are filled and topped with a round of dough. Cut small slits in the top dough to allow steam to escape.
  9. Decorate with left over dough if desired.
  10. If making one large pie, place bottom crust into pie pan, fill with chicken mixture and top with remaining dough. Cut slits for escaping steam and decorate if desired with leftover dough.
  11. Bake in 350* oven until crusts are browned and inside is bubbly. About 20-30 minutes.
  12. Cover crusts with foil if browning too quickly.
Recipe by at https://www.theorangebee.com/turkey-pot-pie/