Parker’s Pot Pie

By May 18, 2015

This pot pie is a wonderful winter dish that can serve just few or a bunch of hungry people. This dish can use up whatever leftovers and odds and ends, as well--- cooked chicken, some thawed pastry dough, and whatever you have on hand for the filling (we're looking at you, root veggies).

 2 tbsps of flour
 2 tbsp of butter
 1 tsp dried thyme
 1/2 tsp salt, 1/4 tsp pepper
 2 cups warm chicken or turkey stock
 1/3 cup peeled and roughly chopped to the same size root vegetables: any combo of carrot, onion, celery, turnip, parsnip, rutabaga, or sweet potato.
  2 cups cooked chicken or turkey (dark meat works very well here)
 1 cup of milk or half milk milk cream
 1 portion pastry dough or leftover mashed potatoes for top crust (if using mashed potatoes on top, try using a ready-made or homemade crust on bottom for easier serving)
Set your oven to 400 degrees.
First step, pre-cook the veggies.
2

Here we have celery, onion, turnip, carrot and sweet potato roughly chopped to appx the same size. You can also use green peas, green beans, parsnips or whatever you have on hand. Put all veggies into a sauce pot along with 2 cups of stock on stovetop, and simmer gently while you do the rest of your prep. The head start here makes sure everything is cooked evenly when it goes into the pie.

Next, make your roux.
3

A roux is a thickener for soups, stews, or liquid-based fillings. Melt the butter in a small saucepan, and then whisk in the flour to make a paste. Cook over low heat till it becomes so thick that it sticks to your whisk.
Remove from heat, whisk in the milk or stock and the thyme. Stir till thickened.

Assemble your pie filling.
4

Once the veggies are pretty well cooked, stir tin the roux.
On the bottom layer of your pie or baking dish, add half the chicken or turkey.
Then, a thick layer of the veggies and roux.
Top with the rest of the chicken or turkey.

Crown it with the crust: potato or pastry.
5

Remove the chilled dough from the fridge. Roll it out on the countertop till it’s thin.

6

Paint a little water around the rim of the pie dish, then plop the dough on top, like a fallen parachute.
Pinch around the sides of the edge of the pie pan, and then using a small sharp knife, slice around to remove the excess.
Slash the top a few times so the steam can escape, and pop it in the oven for about an hour, or until the crust is golden and the filling is bubbling.

7

If using mashed potatoes, spread into an even layer on top and bake about 45 minutes until bubbling, maybe the last few minutes under the broiler.

Ingredients

 2 tbsps of flour
 2 tbsp of butter
 1 tsp dried thyme
 1/2 tsp salt, 1/4 tsp pepper
 2 cups warm chicken or turkey stock
 1/3 cup peeled and roughly chopped to the same size root vegetables: any combo of carrot, onion, celery, turnip, parsnip, rutabaga, or sweet potato.
  2 cups cooked chicken or turkey (dark meat works very well here)
 1 cup of milk or half milk milk cream
 1 portion pastry dough or leftover mashed potatoes for top crust (if using mashed potatoes on top, try using a ready-made or homemade crust on bottom for easier serving)

Directions

Set your oven to 400 degrees.
First step, pre-cook the veggies.
2

Here we have celery, onion, turnip, carrot and sweet potato roughly chopped to appx the same size. You can also use green peas, green beans, parsnips or whatever you have on hand. Put all veggies into a sauce pot along with 2 cups of stock on stovetop, and simmer gently while you do the rest of your prep. The head start here makes sure everything is cooked evenly when it goes into the pie.

Next, make your roux.
3

A roux is a thickener for soups, stews, or liquid-based fillings. Melt the butter in a small saucepan, and then whisk in the flour to make a paste. Cook over low heat till it becomes so thick that it sticks to your whisk.
Remove from heat, whisk in the milk or stock and the thyme. Stir till thickened.

Assemble your pie filling.
4

Once the veggies are pretty well cooked, stir tin the roux.
On the bottom layer of your pie or baking dish, add half the chicken or turkey.
Then, a thick layer of the veggies and roux.
Top with the rest of the chicken or turkey.

Crown it with the crust: potato or pastry.
5

Remove the chilled dough from the fridge. Roll it out on the countertop till it’s thin.

6

Paint a little water around the rim of the pie dish, then plop the dough on top, like a fallen parachute.
Pinch around the sides of the edge of the pie pan, and then using a small sharp knife, slice around to remove the excess.
Slash the top a few times so the steam can escape, and pop it in the oven for about an hour, or until the crust is golden and the filling is bubbling.

7

If using mashed potatoes, spread into an even layer on top and bake about 45 minutes until bubbling, maybe the last few minutes under the broiler.

Parker’s Pot Pie

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