Ingredients
- 4 Tablespoons Butter
- 1/2 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrot
- 1/2 cup Finely Diced Celery
- 3 cups Shredded Cooked Chicken Or Turkey
- 1/4 cup Flour
- 3 cups Low-sodium Chicken Broth, Plus More If Needed
- 1/4 teaspoon Turmeric
- Salt And Pepper, to taste
- Chopped Fresh Thyme
- 1/4 cup Half-and-half Or Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Directions
1.
Preheat the oven to 375 F.
2.
Melt the butter in a large pot over
medium-high heat, then add the onion, carrots, and celery. Stir them around
until the onions start to turn translucent, about 3 minutes.
3.
Stir in the chicken or turkey and
then sprinkle the flour over the top and stir it until it’s all combined with
the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth
and stir it around and let it cook and thicken.
4.
Once it starts to thicken add the
turmeric, salt, pepper, and thyme.
5.
Add the half-and-half or cream, then
stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems
overly thick, splash in a little more broth. Turn off the heat.
6.
Pour the filling into a 2-quart
baking dish. Roll out the pie crust on a floured surface and lay it over the
top of the dish. Press the dough so that the edges stick to the outside of the
pan. Use a knife to cut little vents here and there in the surface of the
dough.
7.
Mix together the egg with 2
tablespoons water and brush it all over the surface of the crust. (You will
have some egg wash left over.)
8.
Place the pie on a rimmed baking
sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and
the filling is bubbly. To prevent the crust from getting too brown, you might
want to cover it lightly with foil for the first 15 minutes of baking time.
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