Pot Pie

CHICKEN or TURKEY POT PIE 💫 this is a delicious way to use up some of your leftover turkey this Thanksgiving. It’s also a super easy dinner to make with a rotisserie chicken any time of the year! This is an easy one-pot meal that you can make and bake in the same skillet, or transfer the filling to a pie dish, top with puff pastry, and put it in the freezer to use in the future. Who doesn’t love having a ready to-go dinner in their freezer?

4 cups of shredded chicken or turkey meat

2 medium onions, chopped

1 lb. carrots, chopped

6 garlic cloves, sliced

1/2 tablespoons dried thyme leaves

3 tablespoons butter

Kosher Salt & Fresh Ground Pepper

3 tablespoons flour

2 cup chicken stock

2 tablespoons lemon juice

1 cup heavy cream

10 oz. bag frozen peas

1 14 oz. box puff pastry, thawed according to directions

1 egg

Preheat oven to 400 degrees.

Heat a 12 inch oven safe skillet over medium heat, add butter and melt. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes. Add carrots, garlic, thyme, one teaspoon salt, 1/2 teaspoon of black pepper and cook another three minutes.

Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.

Add broth and cook, stirring constantly, to reduce some, about 1 minute. Add lemon juice, cream, reserved chicken, peas, and 1½ teaspoons of salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.

Roll out your puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. Unroll the pastry from the rolling pin, draping it over skillet. Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

Whisk together egg with a splash of water and brush the egg mixture on top of the pastry. Cut 4 small slits in the center so steam can escape. If you wish to freeze the pot pie, place it in the freezer now.

Bake pot pie until crust is light golden brown, about 22 minutes. Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 15–30 minutes longer (i feel like every brand of puff is different). Let sit 10 minutes before serving.