So, today is March 14, aka 3-14, aka Pi Day, if you're in the math/science/geek worlds. So I had to make pi(e) at some point today....
I had a massage earlier today, but last night, i figured out I would be making chicken pot pi(e) for dinner tonight. YUM!
I used The Pioneer Woman's recipe, and poked out a pi shape into the pi(e) crust for the vents.
I didn't have time to take pictures, plus my screen is still broken, so you'll have to go to Ree's page to see photos, but mine looks like hers. I do have a photo of the crust, tho :D
I slightly modified Ree's recipe (of course!)
1 refrigerated pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
splash of white wine (optional)
3/4 cup heavy cream
salt and pepper to taste
Preheat oven to 400 degrees.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Splash in wine
(you can leave this out if you’d like.) Pour in cream.
Bring to a slow boil and allow mixture to cook and thicken for a few
minutes. Add salt and pepper to taste (do not underseason), and rosemary to taste. Do one final taste at the end and add what it
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.
Serve with a large spoon.
The crust was PERFECTLY flaky. I did mine for 40 minutes. Turned out amazing :D
Happy Pi Day!