Chicken Pot Pie w/ Cranberry Walnut Crust

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Ingredients

2 Cups Kings Rotisserie Chicken, cut into 1" pieces
or use 2 Cups Cooked Turkey Dark and White Meat, cut into 1” pieces (great use for left over Thanksgiving turkey)
Salt and Freshly Ground Black Pepper
1 Large Onion (2 Cups), Thinly Sliced
1 Bay Leaf
1 Teaspoon Dried Thyme
1 Cup Chicken (or Turkey) Stock
3 Tablespoons Kings Organic Butter, at room temperature
¼ Cup All-purpose Flour
1 Cup Hot Kings Organic Milk (can use 2%) or Cream
3 Carrots, peeled and cut into ½" pieces, blanched for 3 minutes
2 Stalks Celery, cut into ½” pieces, blanched for 2 minutes
½ Cup Thawed Frozen Peas

Cranberry Walnut Topping
¾ Cup All-purpose Flour
¾ Teaspoon Baking Soda
Salt and Freshly Ground Black Pepper
½ Stick of Kings Organic Butter, melted
1 Large Kings Organic Egg
½ Cup buttermilk
½ Cup Chopped Dried Cranberries
½ Cup Chopped Kings Walnuts, Toasted

Preparation

Procedure:

1. Add onions, bay leaf and stock to pot.  Cover and bring to a boil, simmer for 30 minutes.
2. In a small bowl, combine butter and flour to make a paste.
3. Return stock to a boil. Whisk in pieces of butter.  Lower heat to a simmer and cook for 5 minutes. Whisk in milk and bring back to a boil again.  Cook until sauce is thick. Season.
4. Adjust oven rack to center shelf.  Preheat oven 350°
5. Topping: Combine flour, baking soda, salt and pepper.  Set aside.  Place melted butter in a medium size bowl and whisk in egg.  Whisk in half flour and buttermilk alternatively ending with the flour.  Fold in cranberries and walnuts.
6. Place cooked meat and vegetables into a 10" round deep pie dish.  Pour sauce over top. Spoon cranberry walnut mixture over meat mixture.  Bake for 20-25 minutes or until browned.  Rest for 5 minutes and serve.