Sunday Supper: Chicken Pot Pie with a Rosemary & Cracked Black Pepper Crust

Hi friends!

It's Sunday here...and my husband, who is usually quite nonchalant and very agreeable about our menu, insisted that I share our chicken pot pie recipe...  all I can say is: Well, OK!!

We had this same dish last weekend and he must have really loved it... because he really wanted me to share it with you all.  So below you will find the recipe.  On Facebook, you will find a live video... We take you step by step through the pie dough making process and the making of the filling too.  It truly is as easy as pie.

This is an especially good meal for combining leftovers.  If you have leftover chicken or vegetables ... you're half way there!  This recipe is also a great one for using those store-bought bags of frozen vegetable mixes and soup-starters... the combinations of those vegetables are super inexpensive and I typically find that there is a bag or two floating around my inside my freezer... super convenient.

Best of all, this dish is custom-made...make it to suit your family's taste...if you don't like green beans,...leave them out... please feel free to make it your own.

And yes, you can absolutely use canned veggies, be sure to drain them well before you add them to the gravy.

Hope you all are well and staying safe.  Please share Blue Ribbon Kitchen, the blog, Facebook, Instagram and Pinterest with your friends and family.

I'm so happy you are enjoying these recipes...

For a Turkey Pot Pie... simply use turkey instead of chicken!! 

  

Happy Baking!!
Take Care,

 Xo Karri

Chicken Pot Pie with a Savory Rosemary-Cracked Black Pepper Crust

Karri Perry; Blue Ribbon Kitchen

Ingredients:

Pie Crust: Two-crust rosemary- cracked black pepper pie dough (recipe follows)

Meat: 2 cups leftover cooked turkey or chicken-chopped into bite sized bits

Veggies: 2-3 cups leftover vegetables: any combination of carrots, potatoes

green beans, corn, sweet potatoes, butternut squash

½ cup each of sautéed celery and carrots and onion

Gravy: See below

Gravy

2 cups of stock (chicken or turkey)

1 cup milk

2 Tablespoons butter

2 Tablespoons all purpose flour

½ teaspoon each of salt and pepper, plus more to taste

½ teaspoon poultry seasoning

½ teaspoon dried thyme

Directions for gravy:

In a large skillet, melt the butter on medium heat.  Add the flour, stir with a whisk and let cook for 1 minute.  Slowly add the milk, followed by the stock whisking as you pour.  Let the gravy come to boil.  Let simmer and thicken 20-30 minutes.  Add 2 tablespoons of milk or heavy cream once the gravy thickens and then turn off the heat to let cool.  Add salt and pepper to taste.

Savory Rosemary and Cracked Black Pepper Pie Dough

2 cups all purpose flour

2 teaspoons sugar

1 tsp salt

1 teaspoon chopped fresh rosemary

1 teaspoon cracked black pepper

 8 Tablespoons butter-chopped into tiny bits

½ cup shortening

¼-1/2 cup ice water

In a stand mixer, combine the flour, sugar, salt, rosemary and pepper.  Add the butter and shortening and combine until the mixture looks shaggy.  Begin adding the water (a few tablespoons at a time) until a dough forms.  Chill the dough in an air tight container for 30-50 minutes before rolling.

When ready to roll the dough, use a large 10-12 inch pie plate, a deep dish pie plate works best for this recipe.  Roll one half of the pie dough on a lightly floured surface, place the dough into the pie plate and then place the  prepared pie plate in the refrigerator to chill.  Roll the second half for the dough as the first was done.

Directions to Assemble Pot Pie:

Prepare the pie dough or use store-bought.

Using the prepared gravy that has cooled, add the cooked leftover chicken or turkey meat  to the gravy, add the vegetables, then add ½ cup of peas sautéed chopped celery and onion and carrots.  Mix well in a large bowl.

Fill the prepared pie plate with the pot pie mixture—be sure not to over fill the pie—only fill to the pie rim/edge. 

Top with the second rolled pie dough and crimp or seal the edges with a fork.  Vent the top of the pie, by making slits with a knife.

Place pot pie on a lined rimmed baking sheet or a pie drip catcher.

Bake in a 375 degree oven, on the lowest rack for 55-65 minutes, or until the top is golden and the filling is hot and bubbling.

Variation:

To make vegetarian, use only vegetables in the filling and use a vegetable stock to make the gravy.

Consider using puff pastry as a topping for the pot pie and bake in a skillet, with only a puff pastry crust-no bottom crust.