Chicken or Turkey Pot Pie

Poached Chicken or Turkey
6 T unsalted butter, divided use
1/2 cup all-purpose flour
1 1/2 cups whole milk, half-and-half, or light cream
2 -3 T sherry (optional)
several drops lemon juice
salt & pepper to taste
2 - 3 pinches freshly grated nutmeg
1/2 recipe pastry dough
1 medium onion, chopped
3 medium carrots, peeled and sliced 1/4 inch thick
3/4 cup frozen peas, thawed
3 T minced fresh parsley
1 egg, beaten

Melt 4 T butter in a large saucepan over medium heat. Add flour and whisk until smooth. Cook, whisking constantly, for 1 minute. Remove the pan from the heat. Add 2 cups reserved poaching liquid and whisk until smooth. Whisk in milk. Increase heat to medium and bring the mixture just to a simmer, whisking constantly. Remove the pan from the heat, scrape the inside of the saucepan with a heatproof rubber spatula, and whisk vigorously to break up any lumps. Return the pan to the heat and, whisking, bring to a simmer and cook for 1 minute. Stir in the cooked poultry and sherry, if using. Cook for 1 minute more. Remove from the heat and season with lemon juice, salt, pepper and nutmeg. Set aside.

Position a rack in the upper third of the oven. Preheat the oven to 400 degrees. Butter a 13"x9" baking pan or other shallow baking pan.

Heat remaining 2 T butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring often, until barely tender, about 5 minutes. Stir the vegetables into the poultry mixture along with the peas and parsley. Pour the chicken mixture into the prepared pan. Roll pastry out into the shape of the pan, place on top of the poultry mixture and tuck the edges in against the pan's sides. Brush the top with beaten egg. Bake until the poultry mixture is bubbly and the pastry is nicely browned, 25 to 35 minutes.

Makes 6 to 8 servings.


I usually make this dish with turkey hindquarters. The dark meat is so flavorful and moist. But it can also be made with 1 1/2 lbs boneless chicken or turkey breast.

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