A wonderful comfort food. Poultry pot pies are so good if done well and there’s no better way then doing everything from scratch including the pastry and the stock. This is a great recipe for left over turkey or chicken from that big dinner the night before.
- 2 cups flour
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/3 cup shortening
- 1/3 cup butter
- 5-6 tbsp cold water
- 1 spring rosemary
- 6 sprigs thyme
- 1/3 cup celery leaves
- 2 bay leaves
- 2 tbsp butter
- 1 cup diced celery
- 2 carrots, diced
- 1 medium onion, diced
- 2 cloves garlic minced
- 3 cups chicken stock
- 1 1/2 pounds pre-cooked, skinless, boneless turkey or chicken cut into bite size chunks
- 1 cup whipping cream
- 1 10 ounce yukon gold potato, peeled, cut into 1/2-inch cubes
- 1 cup peas
- Preheat oven to 375F.
- Butter deep pie dish.
- Evenly mix flour, sugar, salt together in a large bowl.
- Add butter and shortening to the flour mixture and work it together with a hand pastry blender.
- Once the mixture reaches a crumble texture add the water a tbsp at a time until it comes together without crumbling.
- Divide and roll out the bottom and top pastry.
- Place rosmary, thyme, celery leaves and bay leaves on two layers of moistened cheesecloth and tie securely to create bouquet garni.
- Melt butter in large saucepan over medium-high heat.
- Add diced onion, celery, carrots and minced garlic; saute 5 minutes.
- Add stock and bouquet de garni; bring to boil and reduce to 1 1/2 cups.
- Add cream and return to a boil.
- Add potato; cover and cook until tender, about 10 minutes.
- Remove pan from heat, remove bouquet garni, squeezing juices back into pan.
- Add poultry and peas to pan; season with salt and pepper.
- Pour mixture into pie dish; top with pastry.
- Bake until golden, about 35 minutes.