Poultry Pot Pie

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

Bouquet garni

  • 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



  1. Preheat oven to 375F.
  2. Butter deep pie dish.
  3. Evenly mix flour, sugar, salt together in a large bowl.
  4. Add butter and shortening to the flour mixture and work it together with a hand pastry blender.
  5. Once the mixture reaches a crumble texture add the water a tbsp at a time until it comes together without crumbling.
  6. Divide and roll out the bottom and top pastry.


  1. Place rosmary, thyme, celery leaves and bay leaves on two layers of moistened cheesecloth and tie securely to create bouquet garni.
  2. Melt butter in large saucepan over medium-high heat.
  3. Add diced onion, celery, carrots and minced garlic; saute 5 minutes.
  4. Add stock and bouquet de garni; bring to boil and reduce to 1 1/2 cups.
  5. Add cream and return to a boil.
  6. Add potato; cover and cook until tender, about 10 minutes.
  7. Remove pan from heat, remove bouquet garni, squeezing juices back into pan.
  8. Add poultry and peas to pan; season with salt and pepper.
  9. Pour mixture into pie dish; top with pastry.
  10. Bake until golden, about 35 minutes.