Pot pie is such a classic comfort food isn’t it? I’ve made it a few different ways over the years and this is the way I have made it the most, and most recently. This pie is actually a turkey pot pie with leftover turkey from Thanksgiving that I had in the freezer. Normally I would cook chicken breast for this, but since I had the turkey why not make it into a pot pie.
Let me just come clean right now and say that I cheated and used a pre-made pie crust for this pot pie. And I don’t feel bad even though my family always teases me when I use pre-made crust. As I have mentioned before, pie crust is not my favorite thing to make and after a busy day I just prefer to use something already made. Still tastes delicious!
2 tbsp. butter
1 1/2 cups frozen peas and carrots
2-3 cups shredded cooked chicken or turkey
3 cups chicken broth
1/3 cup flour
1/4 cup half and half
Melt the butter in a large saucepan over medium heat. Add the peas and carrots and cook for about 2-3 minutes stirring frequently.
Add the chicken and cook for another minute.
Add the flour and stir well, then cook for another minute.
Add the chicken broth and bring to a low boil for about 3 minutes until it starts to thicken.
Add the salt, pepper, onion powder, and thyme to taste. I don’t measure it out, I just shake some in the pot.
Add the half and half and continue cooking at a low boil until it thickens.
Remove from the heat and let it sit for a few minutes before pouring into a pie dish.
Top with your pie crust, homemade or store bought.
If you would like, brush the crust with an egg wash. To make an egg wash mix a beaten egg with 1-2 tbsp. of water and brush over the crust. Use a knife and put a few slits in the crust as well to let the steam escape.
Bake at 375 degrees on a foil lined cookie sheet for around 30 minutes or until the crust is brown and the pie is bubbly.
Serve and enjoy!