There’s something about putting a homemade chicken pot pie on the dinner table that makes me feel very happy and satisfied. I’m not quite sure why I feel so accomplished, because chicken pot pie isn’t particularly challenging. But it’s a great feeling nonetheless!
If you’ve never had a homemade pot pie, your life is about to change for the better. Trust me on this. Sautéed veggies with hearty chicken, baked in a delicious gravy while topped with a buttery golden crust! What’s not to love? This is a dish I’ve been making all my life and I never get tired of it!
As the name suggests, typically this dish is baked in a pie plate. But we love the ease of making the filling in a cast iron skillet, then topping it with a crust and throwing the whole thing in the oven! There’s a particular rustic charm that comes with baking in an iron skillet, wouldn’t you agree?
Now that we’ve got happy, satisfying, delicious, and rustic charm all in one recipe, let’s get started! -Beth
Ingredients:
3 celery stalks
3 medium carrots, peeled
1 large onion
½ cup frozen peas(optional)
4 tablespoons butter
2 cups cooked, shredded chicken
¼ cup flour
2 ½ cups chicken broth
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon salt
black pepper to taste
1 unbaked pie crust (find our recipe HERE!)
Directions:
- Preheat the oven to 400.
- Chop the celery, carrots, and onion.
- Melt the butter in a large pot or cast iron skillet over medium heat and add the veggies, sautéing for about 5 minutes. Include the peas here too, if using.
- Add the shredded turkey to the pot and stir to combine. Evenly sprinkle the flour over the top and stir.
- Pour in the broth, stirring constantly. Bring to a simmer over medium low heat until thickened, just a few minutes.
- Pour in the heavy cream and add the salt, pepper, and thyme. Again bring to a gentle simmer until thickened.
- Pour the turkey filling into a deep dish pie plate or a small casserole dish. Or if using a cast iron skillet, leave it in the skillet.
- Roll out the pie crust and lay it on top of the turkey mixture, cutting a few slits on top to allow steam to escape.
- Bake for 30 minutes until the crust is browned.
Enjoy,
Katie + Beth | Twins at the Table
