We usually make this with chicken, but if you have leftover turkey after the holidays, it tastes wonderful prepared that way too!
This is always a favorite with anyone who gives it a try. This batch is perfect for 6 servings, but you can double the recipe and use a 4 quart baking dish for a crowd!
Pot pie is such an amazing comfort food. With the weather in Minnesota being SO cold this time of year, recipes like this defintely hit the spot.
I just love the flavor the dried thyme adds to the creamy sauce. All these flavors are so simple, but the combo of them all together makes your mouth water!
1 1/2 cups yukon gold potatoes, peeled, quartered and sliced
1 cup carrots, peeled and sliced
1/2 medium onion, chopped
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 1/2 cups chicken stock
3/4 cups milk
2 cups cooked chicken or turkey breast, diced
1/2 cup frozen peas
1/2 cup frozen corn
2 refrigerated pie crusts
1 egg, beaten
butter for greasing casserole dish
Preheat oven to 375 degrees.
Put potatoes and carrots in a medium saucepan and cover with water. Bring to a boil.
Reduce heat, cover and simmer 6 minutes or until crisp-tender. Drain and put aside.
In a large skillet, sauté onion in butter until tender.
Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk.
Bring to a boil. Cook and stir for a couple minutes or until thickened.
Add the chicken, peas, corn, potatoes and carrots. Remove from heat.
Grease a 2.5 quart casserole dish with butter.
Line casserole with 1 pie crust (bottom and sides) and fill with chicken and vegetable mixture.
Put remaining pie crust on top of mixture and seal edges with fork or pinch with fingers.
Trim any excess crust and discard.
Brush top crust with beaten egg. Cut slits in top crusts.
Bake, covered for 40 minutes. Remove cover and bake for 20 additional minutes.
Let stand for 15 minutes before serving