This recipe is comfort food at its finest, featuring all of your leftovers!! For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Bake: 30-45 minutes
Pot Pie Ingredients:
Pie Crust -- go for frozen or check out Bake-Along #8: Quiche for my pie dough recipe
1/3 cup butter
1/3 cup all-purpose flour
1 & 1/2 cups broth (chicken, vegetable, beef, bouillon, etc)
Any Milk, 1/2 cup is safe but we'll do it by feel
Chicken/Turkey/Pork -- cook it live or use leftovers (or make a veggie pie)
Veggies -- I like to keep it classic with onions, carrots, celery, and frozen corn or peas. Feel free to bring a frozen veggie mix to the scene or potatoes or whatever you typically like in your pot pies
Herbs, fresh or dried and whichever are your favorites
Roll out your bottom crust to 2-3 millimeters thick and line your pie plate. Par-bake at 350 degrees for 12 minutes.
Melt butter in deep saucepan. Add any uncooked veggies and season well.
Cook until the veggies are fork-tender.
Add in your flour and stir to incorporate, allowing it to cook for a few minutes.
Slowly add in your broth, a quarter of a cup at a time, stirring to incorporate.
Once all the broth is added, begin to add your milk, also a little at a time.
This part is entirely up to you! Add enough milk to get the filling to your preferred thickness. You can check out my process at the 29:57 mark.
Once the filling is to your thickness, add in your remaining cooked veggies, cooked proteins, and herbs.
Now, try your filling! Make sure the seasoning is to your liking and adjust as your taste buds tell you to.
Once you're satisfied, roll out your top crust.
Pour your filling into the par-baked crust and cover with your top crust. Make a few slits in your top crust for venting.
Bake at 350 degrees for 30-45 minutes until the top crust is brow to your liking.
Allow to rest on the counter for ten minutes and enjoy!
Notes:
Using raw protein: cook your protein, cubed preferably, in your pan first, seasoning well. Set aside and wipe out your pan before beginning step 2.
Using potatoes: boil cubed potatoes until they are cooked to your liking. Add them in with your cooked veggies/protein.
Freezing: you can freeze this entire pie, unbaked. Don't par-bake your bottom crust. Assemble your pie entirely and wrap to freeze. Bake directly from freezer, adding 10-20 minutes to your bake time.
