Sarasotas Non Traditional Chicken Or Turkey Pot Pie Food

SARASOTA'S NON-TRADITIONAL CHICKEN OR TURKEY POT PIE

Steps:

• Pot Pie Base -- Melt the butter in a large sauce pan over medium heat. Now, if you are using fresh chicken, cook the chicken in the butter until mostly done. Don't forget it is going to continue to cook in the oven. It should only take 4-5 minutes, then remove and set to the side.
• Now, if you are using pre cooked leftover chicken or turkey -- the first step is to add the onion, leeks, celery, garlic and mushrooms and cook 3-4 minutes until lightly sauteed on medium heat. Then add in the flour and cook 1-2 minutes to mix through. Then add in the chicken (either the leftovers, or the fresh chicken you just cooked), and slowly add the chicken broth, stirring well to combine. Remove from the heat and add the peas, basil, creme fraiche, salt and pepper. Note: If the broth is too thin (you want it the consistency of gravy), add a bit more flour mixed with water and slowly add in to the mixture. Just a little goes a long ways.
• Casserole -- In individual serving dishes if you have them or in a medium size casserole dish, spray with Pam and pour in your chicken and vegetables. Heat the oven to 375.
• Potato Topping -- Either make your own mashed potatoes or slightly reheat a store bought mashed potato. You will need approximately 4 cups. Add the creme fraiche, salt to taste (go easy -- the parmesan is salty), the parmesan cheese and parsley. Mix well and top over the chicken mixture. Top the potatoes with the remaining parmesan as a garnish.
• Bake -- 350 degrees on the medium shelf until bubbly and golden brown. About 20-30 minutes. Just enjoy!

EASIEST "HOMEMADE" CHICKEN (OR TURKEY) POT PIE EVER!

Steps:

• Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
• Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
• When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
• Add veggies to chicken mixture.
• Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
• Bake at 400 degrees until top is browned, about 20 minutes.

FAMILY CIRCLE'S LEAN CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
• Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
• Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
• Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
• Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
• Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
• Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.