Mrs Claus Chicken Pot Pie (or Turkey)

Chicken potpie is one of my favorite meals. It is wonderful because you don’t have to make sides, since it is a protein, carbohydrate, and vegetable. You could always serve it with a nice light salad, but I like to enjoy it in all of its heavy comforting glory. The majority of the recipes for potpies I see only include a top crust. I am a double crust kind of girl. I feel like the balance of crust to filling is more even with a two-crust pie. Plus, since there are plenty of vegetables inside, I can have two crusts, right?

Chicken potpie is very easy to make without a recipe and easily adaptable to what you have on hand. You just need pie pastry (homemade or store bought), cooked chicken (or leftover turkey), vegetables of your choice (I like onions, peas, and carrots), and things you can find in your pantry (chicken broth, butter, flour, salt & pepper).

Here are some easy to follow instructions that you can change to fit your recipe:

1. Start by melting some butter in a large saucepan or dutch oven, if using onions sauté them now, if not throw in an equal amount of flour.
2. Proceed by streaming in chicken broth while continuously stirring until the consistency of gravy.
3. Add chicken and vegetables (frozen peas, blanched carrots, parboiled potato cubes, frozen pearl onions), stir and heat through.
4. Fit the bottom pie crust into a pie pan, fill with chicken and vegetable mix, add a top crust, cut slits to vent and voila! Chicken pot pie!

Now you can proceed two different ways: wrap in plastic wrap and then with foil or brush with an egg wash and bake in a 375 degree oven until hot, bubbly, and brown!

If you need a little extra kick of savory flavor, add some poultry seasoning.

Related posts:

1. Spicing Things Up in the Artic
2. The Claus Family Thanksgiving Menu