The Best Chicken Pot Pie | Or Turkey Pot Pie | Mel's Kitchen Cafe
"This delicious, versatile filling makes the best chicken pot pie and can be used with either a biscuit topping or a traditional pie crust!..."
INGREDIENTS
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1 tablespoon olive oil
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1/2 cup chopped onion or shallots
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3/4 cup (4-6 ounces) chopped celery, about 2-3 stalks
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1 1/2 cups (about 8 ounces) chopped carrots, about 3-4 large carrots
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1 1/2 cups (about 10-12 ounces) peeled and chopped (1/4-inch) potatoes, russet, red or Yukon gold, about 1 large or 2 small-medium potatoes
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1/2 teaspoon coarse, kosher salt
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1/4 teaspoon black pepper (I always use coarse black pepper)
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5 tablespoons butter
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1/2 cup (2.5 ounces) all-purpose flour
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3 cups low-sodium chicken broth
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2 cups milk (I use 2%)
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3 cups (about 12-16 ounces) cooked, diced chicken
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3/4 cup (3-4 ounces) frozen peas
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Topping of choice (biscuit or pie crust)
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2 cups (10 ounces) all-purpose flour
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1/2 teaspoon baking soda
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1 tablespoon baking powder
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3/4 teaspoon salt
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8 tablespoons butter, cut into pieces and chilled
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1 cup buttermilk (plus more, if needed - up to 1/4 cup)
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9-inch pie crust recipe (this is my favorite), sugar reduced to 1 teaspoon (and pie crust increased by half if you like a thicker crust)
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