Quick and Easy Chicken Pot Pie

As much as I enjoy making my own stock, pie crusts from scratch and fresh farmers market veggies, there are times when I just don't have the time...or motivation, or time or desire or time to make a pot pie from scratch! This is especially true in the heat of the summer. 

So when my daughter asked for chicken pot pie for dinner, I wanted to say no, how about ... pretty much anything else. Instead, I went the quick and easy route - store bought rotisserie chicken, store bought pie crust, some fresh and some frozen veggies, and even gravy from a package. I know, some of you stopped reading at "store bought" but for the rest of you who don't mind the easy way out on occasion (and seriously, who hasn't earned an easy night now and then), you'll love how this pot pie reminds you of the ones your mom made when you were a kid (or the frozen ones she threw in the oven). They don't call it comfort food for nothin'.

Ingredients

1 rotisserie chicken (3-4 c chicken)
1 tbsp butter
2 packs instant gravy powder (or 2 cups gravy)
2 c water
2 c chicken stock
2 carrots, diced
3 celery stalks, diced
1 medium onion, diced
2 tbsp tomato paste
3 cloves garlic, crushed
1 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp chipotle powder
1/2 c grated cheese
1 c frozen corn
1 c frozen peas
1  double pie crust, store bought

Directions

1. Pull apart chicken into small chunks.
2. Set aside.
3. Melt butter in large sauté pan over medium high heat.
4. Add onions and stir . Cook for 3 minutes.
5. Add garlic. Stir for one minute.
6. Add spices. Stir for another minute.
7. Add tomato paste. Stir for 1 minute.
8. In large bowl or 4 cup measuring cup, whisk together gravy powder, water and stock.
9. Add to sauté pan.
10. Add chicken. Stir.
11. Bring to a boil. Reduce heat to medium and simmer for 5-10 minutes until mixture starts to thicken.
12. Remove from heat,
13. Add cheese.
14. Stir.
15. Add peas and corn. Stir.
16. Let sit while you roll out pie crusts.
17. Line 9 inch pie plate with bottom pie crust.
18. Pour in chicken mixture.
19. Quickly top with remaining pie crust.
20. Cut in vent holes in the top crust.
21. You may want to wrap a bit of foil around the edges to prevent over browning (but take it off after the first 20 minutes of baking).
22. Place in oven for approximately 40-45 minutes until golden brown.

Leftover Turkey Pot Pie

How was your Christmas? Merry, I hope!

I know many of us will have a tonne of leftovers. For me, the best part of Christmas leftovers are turkey sandwiches and turkey pot pie! Here is an easy recipe for pot pie. I like a thick and hearty filling so I use leftover gravy and pretty much any other leftover veggies. The crust uses frozen butter to create the flakiest crust that you will ever taste.





Crust
2-1/2 c flour
1 tbsp sugar
1 tsp salt
1 cup frozen butter
12 tbsp ice cold water

Filling
2 c turkey, chopped
1/2 c carmelized onions
1 c cooked yams, diced
1/2 c carrots
1/2 c peas
any other veggies you have left from dinner could also be added
1-1/2 c gravy

What to do

Crust

• In a large bowl, stir or whisk together flour, sugar, and salt.
• Using a box grater, grate the frozen butter into the flour bowl. (this is not fun, but well worth it)
• Toss the butter and flour mixture together.
• Add the ice water by the tbsp so evenly spread over butter-flour mixture.
• Using your hands (take off your rings!), mix and knead the mixture until it comes together in a smooth ball.
• Divide the dough in two, wrap each in plastic wrap.
• Refrigerate at least an hour, perferably overnight.

Pie

• Preheat oven to 375 degrees F.
• In a large bowl, gebtly mix all of your left overs together. Season as required.
• Take dough out of fridge and let warm up slightly so you can more easily work with it (15 minutes).
• Flour your working surface and your rolling pin.
• Roll out the first wrapped dough so it fits into the bottom of the 9 inch glass or ceramic pie plate.
• Add the turkey mixture.
• Roll out the second half of the dough and place on top of pie.
• Tightly crimp the edges of the two layers of dough together so they form a tight seal.
• Slice four vent holes in the top of the pie to allow steam to escape.
• Bake for 60 minutes.
• If you find the crust browning too much wrap edges in foil.
• Let sit 10-15 minutes before serving.

Note: Any leftovers should be reheated in the oven as microwaving it will make the crust soggy.