Classic Pot Pie
INGREDIENTS
10x15” LBA All-Butter Pie Sheet, trimmed to 10x10” 4 tbsp. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
3 c. shredded cooked chicken or turkey
1/4 c. flour
3 c. low-sodium chicken broth, plus more if needed
Splash of white wine (optional)
1/4 tsp. turmeric
Salt and pepper, to taste
Chopped fresh thyme to taste
1/4 c. half-and-half or cream
For egg wash:
1 whole egg
2 tbsp. water (or half-and-half/cream)
INSTRUCTIONS
1. Preheat the oven to 375 degrees.
2. Set your pie shell and pie sheet out to thaw. Place pie sheet on lightly floured surface.
3. In a large pot, melt the butter over medium-high heat. Quickly add the onion, carrots, and celery. Cook while stirring until the onions just become translucent - about 3 minutes.
4. Add the chicken or turkey, sprinkle the flour over the top, and toss to combined. Cook about a minute, then add chicken broth (and wine, if using). Cook another 3-4 minutes, stirring frequently, until the liquid thickens slightly.
5. Once thickened, add the turmeric, thyme, salt, and pepper to taste - stir.
6. Slowly add the half-and-half or cream, stirring consistently to combined. Bring to a simmer and continue to thicken another few minutes. The consistency should be that of a thick sauce (not a paste). If the sauce is too thick, add more broth a splash at a time to thin. Remove from the heat.
7. Pour the filling into your thawed pie shell. Lay the 10x10 pie sheet over the top, trimming any excess and pressing or crimping the edges together with the shell. Using a sharp knife to cut small vents in the pie top to release the steam. *Waste-Saving Tip: Use your extra 5” of pie dough sheet to create decorations for your pie top!
8. Egg wash the top: mix the egg with 2 tablespoons water or cream, then evenly brush the surface of the top and edges (you will have some egg wash left over).
9. Place the pie on a rimmed baking sheet, and bake for 25 to 30 minutes, until the crust is a deep golden brown and the filling is bubbling. To prevent the crust from getting too brown, you can cover it lightly with foil for the first 10-15 minutes of baking time.
10. Serve hot from the oven, and enjoy!