This is the most perfect pot pie I have ever made. It tastes awesome, it looks like it belongs in a cookbook, and did I mention that it tastes amazing? It’s good enough that I even came here to blog about it for you, my poor neglected readers.
Make the crust:
For this, I doubled the Flaky Cheddar Cheese Pie Crust recipe from the Pie and Pastry Bible. If you don’t have it, you should, but The Atlantic has published this particular recipe here.
I used plain vinegar and left out the cayenne (the former because I ran out of apple cider vinegar and was in a rush, the latter because my kids are picky about spicy). I also essentially skipped the refrigerating and freezing steps, again because I was in a terrible hurry to get dinner made. I rolled the bottom crust out after only about 15m chilling in the freezer. A double batch of crust pretty much filled my food processor, but I had some scraps to bake as crackers left over from the pie.
- Cooked leftover turkey meat, 1-2c diced in 1 cm cubes
- 1.5c frozen peas
- 1c chopped carrots
I tossed these into the bottom crust. Precise amounts aren’t necessary, you can adjust to take the amount of turkey you have. I had thought I wouldn’t have enough, but the sauce fills the crust about halfway.
Make the sauce:
This was a lucky find; the first Google hit on chicken pot pie the day I happened to be searching. The celery seed is critical to the flavor.
- 1/3c butter
- 1 chopped onion
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seed (not celery salt!)
- 1 3/4c water or chicken broth
- 2/3c milk
“In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in water (or broth) and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.”
Pour the sauce into the bottom crust, over the turkey and veggies. Roll out the top crust and bake a 425F for about 35m or until the top crust is starting to brown.