Pot pie is a recipe that most people don’t think about making from home but once you do it will quickly become part of your rotation. Not only is it easy to make (and taste way better than store bought) but it’s a great way to use up any leftovers hanging around your kitchen! It’s also perfect for making and freezing for later! Think about how nice it would be to make this right before leaving on vacation, using up all those odds and ends in your refrigerator, throwing it in the freezer while you are gone, and being able to come home and throw it in the oven for an easy homemade meal! It’s perfect!
The other amazing benefit to making your own pot pie is being able to completely customize it for your own tastes. While testing this recipe, I made myself an absolutely delicious turkey mushroom pot pie while I made my husband a turkey, corn, and carrot pot pie. We both loved them because it was made with ingredients we loved. This recipe outlines a few base ingredients like the broth and potatoes, but you get to choose key ingredients like your proteins and vegetables. Like beef more than chicken? No problem! Like green beans but not peas? Your choice!
Need some ideas? Here’s a few!
Proteins: Try chicken, beef, pork, lamb, bacon, ham, turkey or a combination!
Veggies:
- Corn, carrots, peas, and green beans
- Wild mushroom
- Kale and squash
- Spinach and asparagus
The choice is up to you! You can play with the quantities of each ingredient based on what you like the most. I would recommend if you are doing any hard vegetable like squash, turnips, or beets that you cook them like you cook the potatoes in this recipe to ensure they are cooked through. Once you make this recipe once, you’ll be amazed with not only the amazing flavors, but also how often you’ll be craving this meal.
Ingredients
Pie Crust
- 2 9" unbaked pie crust
- 1 egg
- 1 tbsp half and half
Filling
- 8 oz vegetables your choice mixed (fresh or frozen)
- 5 tbsp unsalted butter
- 2 oz yellow onion finely diced
- 5 tbsp all purpose flour
- 8 cloves garlic minced
- 2 oz shallots minced
- 1½ cup chicken stock
- ½ cup half & half
- 6 oz protein cubed or shredded
- 4 oz potato ½ inch cubed
- ½ tsp salt
- 1¼ tsp black pepper freshly ground
- ½ tsp crushed red pepper
- ¼ tsp celery seed
- 2 bay leaves
- 1 tsp rosemary
- 1 tsp thyme
- 6 dashes Tabasco optional
Instructions
- Line pie plate with pie dough. Put in the refrigerator for 20-30 minutes (about the amount of time to prepare the filling) to prevent the dough from shrinking while cooking. Preheat oven to 375°F. If you are using frozen vegetables remove from the freezer while you are working on the rest of the filling.
- In a large sauce pan, melt butter on medium high heat. Add onions, garlic, shallots, salt, and pepper, and cook about 4-5 minutes, until onions just start to soften. Add flour and stir constantly for 2 minutes. This will remove any "floury" taste from the filling.
- While stirring, slowly add chicken stock to flour mixture. Add bay leaf, crushed red pepper, rosemary, thyme, and potatoes. Let simmer for 8-10 minutes. Add your vegetables and protein and let simmer for an additional 4 minutes.
- Remove pan from heat and add half and half, celery seed, and Tabasco. Mix well, then remove the bay leaves, and set aside.
- Make egg wash by combining egg and 1 tbsp half and half. Lightly brush bottom of the pie crust with egg wash. The proteins in the egg create a barrier so that the crust will not get soggy while cooking! Ladle in filling, then put top crust on. Crimp edges together well so prevent any filling from leaking out. Brush top crust with egg wash and sprinkle with thyme, salt, and pepper. Cut 5-6 small slits in the top to allow steam to vent out.
- Cook for 45-50 minutes, until crust is golden brown. Enjoy!
