3poundsbonelessskinless chicken breasts, trimmed OR 8 cups cooked, cubed chicken or turkey
1 16-ozbag frozen peas and carrots
4or 5 small red potatoespeeled, cubed and boiled
ground black pepper
1double savory pie dough
Preheat oven to 375 F.
Melt butter in Dutch oven over medium-high heat. Add celery, onions and a teaspoon of salt, cook until softened and lightly browned, 5-7 minutes.
Stir in the flour and cook, stirring constantly, until lightly browned, about one minute.
Gradually whisk in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream and thyme.
Add the chicken, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the breast registers 160-165, about 10-15 minutes. If using leftover cooked meat, simmer 15 minutes and skip next step, jumping to adding peas and carrots.
Transfer chicken to cutting board and set Dutch oven aside, covered. When chicken is cool enough to handle, cut into bite sized pieces.
Return chicken to sauce with the peas and carrots. Add potatoes. Season with salt and pepper to taste.
Pour mixture into 13×9 baking dish, or evenly split between two 9" deep dish pie plates.
Roll out your pie dough and place it over the dish and crimp the edges tightly. Do not cut any slits in the crust. However, it may split on its own while cooking.
At this point, the pie can be wrapped tightly in plastic wrap and then foil and refrigerated for up to two days or frozen for up to one month. If freezing, don’t thaw before baking. Increase baking time to 1 1/4 hours for refrigerated, and 1 3/4 hours for frozen.
Place the pot pie(s) on a foil lined rimmed baking sheet. Bake until the filling is hot and the crust is golden, about 1 hour.
Let cool ten minutes before serving.
This recipe for Chicken or Turkey Pot Pie was printed from AmandasCookin.com - https://amandascookin.com/chicken-or-turkey-pot-pie/ and can only be printed for education or personal use.