…..but even better.  I was on the hunt for a fabulous pie crust because I really want to make a homemade Pecan Pie for Thanksgiving.  I have learned though that I should never leave anything to last minute so I wanted to find a crust that I could get used to prior to making the pie.  So I typed into Google “best pie crust recipe” and of course a load came up, I got about 3/4 of the way down the page and this title caught my eye, “The One Pie Dough to Rule Them All.”  This was it, how could I pass up a title like that.  Well what I can say is that it is the first time I have not struggled with a pie crust.  The directions were written so anyone could follow them and yes, that includes me.

My next step was to test this pie crust and I happened to have cooked a turkey last week that I cleaned for various dishes and had a nice bowl set aside just for Turkey Pot Pie.  I love pretty much any pot pie, it is a all in one dish or you can throw a salad on the side and it is even better.  I have a standard pot pie recipe that I found years ago but it is pretty much from all prepared items and I am really trying to use only whole foods, plus have you read the ingredients on those ready made pie crusts, eeewww.

Now bad on me is that I didn’t really keep track of the measurements, I kind of go by eye and what looks like a good amount but I will do my best and next time I will write it down.

Chicken / Turkey Pot Pie

One recipe of The One Pie Dough to Rule Them All
8 medium carrots chopped well
6 stalks celery chopped well
3/4 cup onion chopped well
1 1/2 cups frozen peas (I love peas in this and keep a bag of frozen peas in my freezer)
4 Tbs Olive oil
1 1/2 cups chicken broth (this can be homemade from the turkey and frozen, I used an organic canned this time as I had none thawed, but fresh homemade is so the best)
1 cup milk
2 Tbs butter
1/4 cup flour

Okay so here is what I did, first I made that fabulous pie crust and while it rested in the refrigerator, I put the olive oil in a pan on med/hi heat and added the carrots, celery and onions, I let this mixture cook for about 5-10 minutes.   While those are cooking I would in a bit larger pan take the butter and melt it, once melted add the flour and stir, it will be lumpy, now pour in the broth, I use a whisk and stir as I slowly add in the broth, then add in the milk, keep stirring, you want this to get a somewhat thicker consistency.  I want to say this process takes me no longer than 10 minutes.  I then add in the carrot, celery, onion mixture, stir and then add in the frozen peas and stir again.

Now simply roll out that amazing crust and put in your favorite baking dish, pour in your mixture, top with the remaining pie crust.

I baked this at 350 for about 55 minutes.  I usually time it for 35 minutes and then take off the crust guard and let it cook for about 20 minutes more.

Little tips – you can make the pie crust on the weekend and wrap it up tightly so it is ready to go during the week.  Your veggies can be chopped and in a contained ready to go as well, this turns this dish into a very quick prep on baking day.  But honestly I can prep this in less than 20 minutes without the pie crust and maybe 40 minutes with the pie crust, because that pie crust is so darn workable.  I will be making lots of pot pies over the next month.

I used a bit too much liquid so I did cut the milk from 1/ 1/2 cups to 1 cup.

Peace & Love. =D