Individual Chicken Pot Pie

Happy Valentine's Day and I hope all of my fellow East Coasters survived all the snow and ice! If you're not a planner, and haven't given any thought to what you want to make for tonights' dinner, (like me!) it's fine. There is still plenty of time to whip up a special dinner for two and your significant other will never know you haven't been planning this for weeks!

These individual Chicken Pot Pies are so comforting and are easy to make. In fact, this was one of the first recipes I shared on my blog almost 3 years ago and is also in my cookbook. Though the original recipe called for making an entire pot pie, the filling is the same with the addition of horseradish in this recipe just because I like a little extra kick. In 45 minutes you can have a home cooked meal waiting on the table. To make this recipe tonight, make a quick stop at your local grocery store and pick up the following items:

• Pre-Made Roasted Chicken (those rotisserie chickens work wonderful for last minute dinners)
• Refrigerated Pie Crust Dough (Can usually be found by the milk and eggs)
• Frozen bag of Mixed Vegetables (I use the corn, carrot, pea and green bean mix)
• Staples: You should have some chicken broth, Dijon mustard, horseradish and cornstarch, but if not...pick those up too! 

~Enjoy!

Turkey Pot Pie

Growing up, pot pie was one of those frozen "staples" we always used to have in the house. It was quick to make on those busy nights when Mom was working late and it was always a hit with my sister and I. It wasn't until I was married that I attempted to make a pot pie on my own. Once I realized how EASY it was, I never went back. It's the perfect use for leftover turkey (or chicken or beef for that matter!). Just cut up your meat and add some veggies (I use frozen if I have them). For this one in particular, I had made one of those Butterball Turkey Breast roasts and after making it, no one was really hungry. So that left me with quite a bit of turkey left. This hit the spot on a cold night after all of our schedules had us in different places. It's the perfect make ahead meal that heats up nicely. 

Turkey Pot Pie
2 c. Turkey Breast, cooked and chopped
1/4 c. Red Onion, chopped
1/2 c. Carrots, cooked and chopped
1/2 c. Corn
1/2 c. Peas
1 tbsp. Fresh Thyme
1 tbsp. Oil (I used Grapeseed)
2 tbsp. Flour
1/4 c. White Wine (I used Chardonnay)
1 1/2 c. Low Sodium Chicken Broth
1 Package Refrigerated Pie Crust (I used Pillsbury brand but you can make homemade)


Line pie plate with one of the pie crusts. In a large, non stick frying pan, heat the oil and add in the turkey, onion, carrots, corn, peas and thyme. Saute until the onions become translucent then add the flour. Add the wine and chicken broth and mix well forming a creamy filling for the pot pie. Pour into the crust lined pie plate, then top with the remaining pie crust. Fork the edges to help seal the dough. Place on a baking sheet (to avoid any spillage) and bake at 350 degrees for approximately 30-35 minutes or until pie crust is golden brown. Serves 4. 


Enjoy and Happy Birthday Dad!