Cook
2h
Ingredients
Method
Ingredient Substitutions: 🔄 Homemade Pie Crust → store-bought pie crust or puff pastry 🔄 Browned Butter → you can make this without browning the butter! (slightly changes flavor) 🔄 All-purpose flour → gluten-free flour blend 🔄 Olive oil → any kind of oil or melted butter 🔄 White button mushrooms → cremini, portobello, or leave them out 🔄 Celery → onion, fennel, parsnip, or extra carrots 🔄 White wine → chicken broth or apple cider 🔄 Chicken stock → vegetable stock or water with extra salt 🔄 Heavy cream → half-and-half or milk + butter 🔄 Fresh herbs (sage, rosemary, thyme) → 1 tsp each dried herbs 🔄 Garlic powder → onion powder 🔄 Rotisserie chicken → shredded cooked chicken breast/thighs, cooked shredded turkey, or cooked chickpeas for vegetarian version 🔄 Frozen peas/carrots → fresh diced carrots & peas, or frozen mixed vegetables 🔄 Corn → broccoli, omit, or use frozen corn 🔄 Lemon juice → omit 🔄 Egg wash → mayonnaise To Make Ahead: Make the pie crust and filling up to a day ahead and refrigerate. When ready to bake, assemble and pop it straight in the oven. To Freeze: You can freeze before baking (wrap tightly and bake from frozen, adding 15–20 minutes to the bake time), or freeze leftovers and reheat at 350°F until warmed through. To Make this Gluten Free: Use gluten free pie crust and gluten free all purpose flour in the roux.
Only visible to you
Made it?
This is a full meal in one dish, so you can pour all your effort into this and call it a night. Or serve it with something simple and green. Steamed broccoli, roasted carrots, or a crisp salad would all be perfect on the side.
Chicken & Turkey,
Christmas,
Dinners,
Fall,
Freezer Friendly,
Meals to Drop Off,
Meals to Impress a Crowd,
Winter
Cancel
Cook
2h
Ingredients
Method
Ingredient Substitutions: 🔄 Homemade Pie Crust → store-bought pie crust or puff pastry 🔄 Browned Butter → you can make this without browning the butter! (slightly changes flavor) 🔄 All-purpose flour → gluten-free flour blend 🔄 Olive oil → any kind of oil or melted butter 🔄 White button mushrooms → cremini, portobello, or leave them out 🔄 Celery → onion, fennel, parsnip, or extra carrots 🔄 White wine → chicken broth or apple cider 🔄 Chicken stock → vegetable stock or water with extra salt 🔄 Heavy cream → half-and-half or milk + butter 🔄 Fresh herbs (sage, rosemary, thyme) → 1 tsp each dried herbs 🔄 Garlic powder → onion powder 🔄 Rotisserie chicken → shredded cooked chicken breast/thighs, cooked shredded turkey, or cooked chickpeas for vegetarian version 🔄 Frozen peas/carrots → fresh diced carrots & peas, or frozen mixed vegetables 🔄 Corn → broccoli, omit, or use frozen corn 🔄 Lemon juice → omit 🔄 Egg wash → mayonnaise To Make Ahead: Make the pie crust and filling up to a day ahead and refrigerate. When ready to bake, assemble and pop it straight in the oven. To Freeze: You can freeze before baking (wrap tightly and bake from frozen, adding 15–20 minutes to the bake time), or freeze leftovers and reheat at 350°F until warmed through. To Make this Gluten Free: Use gluten free pie crust and gluten free all purpose flour in the roux.
Only visible to you
Made it?
This is a full meal in one dish, so you can pour all your effort into this and call it a night. Or serve it with something simple and green. Steamed broccoli, roasted carrots, or a crisp salad would all be perfect on the side.
Chicken & Turkey,
Christmas,
Dinners,
Fall,
Freezer Friendly,
Meals to Drop Off,
Meals to Impress a Crowd,
Winter
Cancel
