- 5 tablespoons of olive oil
- 1 pound of chicken or turkey breast or thighs
- 1 medium chopped yellow onion
- 5 tablespoons of flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1 tablespoon Better Than Bouillon – chicken flavor
- 1/2 cup sour cream (for good measure)
- Sea salt
- House seasoning like Spike, Johnny’s or Lawry’s.
- 2 teaspoons sage
- 1 cup frozen peas & carrots (or fresh, diced)
- 2 stalks celery, diced
- 1 can new potatoes, diced
- 1 store-bought box of pie crust (Use Pillsbury. Some off brands are too sweet.) Or you can make your own homemade.
- 1 egg, beaten
When looking through old cookbooks, I steer away from canned soups because after trying homemade sauces, I just can’t go back. It is easy to replace pre-made soups when you learn how to make the gravy or sauce base from roux (pronounced “rue”) for pot pies and other casseroles. After that, you just season how you like.
Chicken and turkey pot pies can be made from leftovers or fresh. First let’s start with fresh.
Place olive oil into a medium large saucepan. When it is hot, add chicken or turkey. If using chicken, dark meat will be the most flavorful.
Allow chicken to cook completely, flipping when needed. Set aside on a plate while you start the sauce.
Add a half of a chopped yellow onion to oil and cook until somewhat clear in color.
*For pre-cooked leftover poultry, just melt 5 tablespoons of butter in saucepan and continue with same recipe below.
Have a whisk ready and sprinkle in flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.
Keep stirring until roux is browned. First reason is that you are cooking out some of the flour taste. Second reason is that you’re looking for a nice color for your sauce.
Next, pour & whisk in milk and chicken broth. Allow to simmer for a while longer. There’s your sauce! Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.
Preheat oven to 350 degrees and place bottom pie crust into pie plate after spraying with non-stick spray. I used store-bought this time. Don’t judge.
Add seasonings. For this pot pie, I also chose to add beau monde.
Cut chicken into bite size pieces and add back into sauce.
Great veggies to add are peas, carrots, chopped celery and canned new potatoes cut into little squares. Next to the chicken, I do believe that these potatoes are my favorite.
Add sour cream for good measure. Stir in & your filling is ready for the pie.
Pour filling into pie crust.
Place top crust over filling. Cut slits in top so filling has a place to bubble up. Beat an egg well & then brush over top of pie for a beautifully golden crust.
Bake for about a half an hour or until pie crust is golden brown.
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