One of my favourite winter American dishes, for leftover chicken or turkey, is the pot pie. That said, there are pot pies and there are pot pies. I have always been partial to the good old Campbell’s soup pot pie, but it really is not an effort to make it from scratch, with even better flavour.
This pie recipe is a really good one- I promise you!! It has an edge over other pie recipes, that I can’t explain. Using good stock is essential to good flavour, so that is the one ingredient you should go to town on. other than that, I think it’s just the combination of thyme, good mushrooms and leeks that make this so good!
WINE NOTE: We often don’t drink wine with this, as we have it on a weeknight and don’t drink during the week, but if I was to make it for guests (which it is perfectly passable for), I would pair it with an American Chardonnay such as Kendal Jackson- or the more upmarket Ferrari Carano Chardonnay. Chicken & turkey are made for Chardonnay and Chardonnay is made for chicken & turkey. The more full on the Chardonnay the better, in my opinion and the American vignobles know how to do a Chard’ full on!!
Approx 750g cooked chicken or turkey (I often use more and sometimes less, depending what I have available and if there is plenty, I make a deeper pie that serves more)
3 leeks chopped
300g mushrooms sliced
100g plain flour
650ml good chicken stock
200ml light creme fraiche or half and half
5 sprigs thyme
500g puff pastry
Heat the butter in a skillet on a low to medium heat. Put the leeks and mushrooms in the skillet & cook for 7 minutes or until soft. Season carefully. depending on what type of stock you have used.
Sprinkle the flour across the vegetables , stirring to coat, then slowly pour in the stock, stirring until thickened.
Stir in the creme fraiche or half and half, then the turkey or chicken. Put in the thyme sprigs.
Transfer the mixture to a pie dish or Corningware dish.
Heat the oven 220C/200C fan.
Cut thin strips from the edge of the pastry & use a little water to stick them around the lip of the dish. Cut the rest of the pastry a little more than the size of the dish and lay it over the top and crimp the edges. Brush the top with milk cut a steam hole in the middle.
Bake for 20-25 minutes until the pastry has risen and is a golden color.