This pot pie recipe is easy, rustic, and one of the most satisfying ways to enjoy holiday left overs!

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6-8

Ingredients

• prepared pie crust, puff pastry, or biscuit dough, set aside

• 3 tablespoons grass-fed, unsalted butter

• 1-1.5 cups prepared gravy*

• 1 organic onion, chopped

• 3 ribs organic celery, chopped

• 3 organic carrots, chopped

• 1 organic Yukon (Gold) potato, cubed

• 1/2-1 teaspoon sea salt

• 2-3 cups cooked chicken or turkey (left over from a roast)

• 2 cups frozen mixed vegetables (carrots, green beans, peas, mushrooms)

• 1/4 cup stock or broth, (optional)

• 1/4 cup organic sour cream (optional)

Dressing/Gravy

• 1.5 cups pan drippings from roasted chicken or turkey, (substitute cold stock or broth)

• 3 tablespoons of arrowroot or organic cornstarch

  Instructions

• Preheat oven to 350 degrees.

• Make the gravy*. Whisk 1.5 cups pan drippings or cold stock or broth with arrowroot or cornstarch. If using only broth, melt about 1 tablespoon of butter in the bottom of a sauce pan and bring it to a gentle simmer. Whisk in broth/arrowroot mixture and bring to a simmer over low heat, whisking occasionally. Don’t walk away!

• Once it’s reached desired gravy consistency, remove from heat and set aside. If too thick, whisk in more broth.

• Using a 3-4” deep (or more) cast iron skillet melt 3 tablespoons of butter over medium heat.

• Add the chopped onion, celery, carrot, and potato. Sprinkle in 1/2 teaspoon of salt. Sauté for 5 minutes until soft.

• Stir in cooked, and shredded or chopped chicken or turkey until well combined.

• Add in 1 cup of the gravy. Stir in more gravy if needed. Gravy should almost cover filling, but not quite. Stir in broth a few tablespoons at a time to loosen up mixture if too thick. It should be the consistency of a crowded stew, not a soup.

• Taste for salt. Stir in more if needed.

• Add frozen mixed vegetables. Stir until well combined. Turn off heat. They will finish cooking (but not over cook) in the oven.

• Drop a prepared pie crust over the filling. You can also drop 1/2 cup dollops of prepared biscuit dough over the filling as well. No need to cover the entire service or flute the edge. The pan will be too hot. This is a great reason to leave it imperfect looking! It will still look delicious!

• Move to a 350 degree oven and bake for 30-40 minutes or until crust is golden brown. Allow to cool for at least 30 minutes before serving.

Notes:

When adding gravy and broth to the filling remember the uncooked vegetables will give off more liquid in the oven, making the sauce more more runny or thin. Be careful not to add too much liquid. It’s better if the pot pie is too dry from not adding enough liquid. If this happens, serve with left over gravy or a dollop of sour cream.

Don’t have a Dutch oven? Use two 9” well buttered pie plates or a 9x13 buttered casserole dish instead.