Can’t Get Enough Pot Pie (Chicken, Turkey, or Veggie)

Pot pie is the quintessential comfort food. I’ve been making this recipe with and without meat. You can choose chicken or turkey, or veggie. Whatever you decide, the results are delicious.

Gather up these ingredients and get to work on this simple but delicious meal. The pie serves 8 for a single helping.

• 1 pound skinless, boneless chicken breast or thighs or turkey- cubed (leave out for veggie dish and add 2 cups of sliced mushrooms)

• 1 cup sliced carrots (2 cup for veggie pot pie)

• 1 cup frozen green peas (2 cup for veggie pot pie)

• 1 cup frozen corn (2 cup for veggie pot pie)

•  1/3 cup butter 

• 2/3 cup chopped onion (1 1/2 cup for veggie pot pie)

• 2 cup chopped kale (5 cups if making veggie pot pie)

• 1/3 cup all-purpose flour  

• 1/2 teaspoon salt 

• 1/4 teaspoon black pepper 

• 2 teaspoons finely chopped fresh tarragon (1/2 teaspoon dry tarragon)

• 1-3/4 cups chicken broth  or veggie broth

• 2/3 cup milk 

• 2 (9-inch) unbaked pie crusts (roll out/store bought or your favorite recipe)

Preheat oven to 425 F (220C)

In a saucepan, combine chicken or turkey (leave out for veggie and use mushrooms), carrots, peas, and corn. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Add 3 cups of water to the saucepan and bring to a boil. Add the chopped kale and simmer for 3 minutes. Remove from heat, drain into the chicken and vegetables.

In the saucepan over medium heat, cook the onions and kale in butter until soft and translucent, about 3 minutes. Stir in flour, salt, pepper, and tarragon. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour over the the hot liquid mixture. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. It’s that easy. No one can resist a good pot pie.