Recipe:Pot Pie Week #2

Recipe - Pot Pie Recipe
Item# Week2

Product Description

Chicken or turkey Pot Pie recipe


2 raw prepared pie crusts circles or make pie dough for one pie crust top and bottom crust.

3 diced carrots

2 diced ribs of celery

1 diced onion, sweet

1 clove of garlic minced or 1/2 tsp garlic powder.

1/4 cup of flour

2 cups of Chicken or Turkey stock - broth, made from chicken or turkey base, (off drippings of your cooked meat or your favorite broth made of base/stock, use base preparation instructions to prepare off package.)

1/2 tsp ground pepper

1 cup of frozen peas

2 cups of cooked; chicken or turkey cubed pulled or shredded.


Add to a 3 or 4 quart pan;

2 tablespoons of butter;

Turn to medium heat Let butter melt.

Add :

diced carrots

diced celery diced onion, sweet

Cook on low heat stir frequently for about five minutes

Stir in flour to make a roux.

cook roux cook on low heat 10 more minutes tending & stirring as it cooks.

Add pepper at the end of roux

Add garlic saute one more minute

Slowly Stir in;

1 cup of frozen peas

2 cups of prepared chicken or turkey stock or broth.

Depending on the meat you are using in the pie.

Bring to a simmer and allow sauce to thicken to the consistency of a gravy Add garlic saute one more minute

Then add the meat

Cook a couple more minutes.

When it comes to a simmer & thickens add it to the pie crust. Will be the consistence of gravy.

Add filling to one pie crust in a pie pan, then top with the additional crust, crimp or press two crusts together pinch or crimp with fork to seal .

Using a fork or knife poke 4 small holes in the top crust to vent.


make individual pies using 7 inch circle of dough, fold over and seal.

Note: a little water will help the dough to seal, brush on with pastry brush around edges where you are going to seal the crust.

Bake at 400 degree for 30 minutes or until golden brown.

Video - Pot Pie, Class #2
Video - Pot Pie, Class #2 PotPieVideo
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