Kosher Chicken Pot Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat an oven to 425F° / 220°. Spray or grease a 9 x 12” or 13” baking dish.

Step 2

2. Heat the oil in a large saucepan over medium heat, and cook the vegetables and onion until soft and onion is translucent, about 8-15 minutes. Stir in the flour, salt, pepper, onion powder, dried herbs and turmeric. Cook, stirring for about 5 minutes to soften the flour flavor. Slowly stir in 2 cups of the chicken broth, cook stirring until the mixture comes to a simmer and thickens. Remove from heat; stir the mayonnaise if using until well combined. Add more chicken broth if needed to reach desired consistency. Sauce should by like gravy, coating the back of a spoon and be neither runny nor thick. Stir in the chicken.

Step 3

3. Pour filling into prepared baking dish. Top pie with crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, or allow to drape over the sides for a rustic look. Brush with beaten egg. Cut several small slits into the top of the pies with a sharp knife to release steam.

Step 4

4. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 35 to 55 minutes. If the crust browns too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 at least minutes before cutting and serving.

Step 5

Can divide between two smaller pans. Such as 2 (9 inch) unbaked pie crusts. Remove crusts from pans, pour in filling and top with thawed crusts. Adjust cooking time by about 15 minutes less.

Step 6

Can make ahead. Can Freeze (best not to freeze potatoes To freeze Finish through step 2. Allow the filling to cool completely before continuing through step 3. Use an aluminum or freezer to oven pan. Wrap well, label and place in the freezer. When ready to use, remove from the freezer, unwrap and place directly in a preheated 375F° oven. Bake until lightly browned and bubbly, 45-50 minutes for the full recipe, less if you have divided it.