Chicken Pot Pie Copycat Kosher


This can be made with chicken, turkey, or  even tuna - or just omit the meat and keep it vegetarian. Adapted from a recipe on The Today Show (NBC) by Ree Drummond, "The Pioneer Woman".


4 tablespoons (1/2 stick) margarine
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded, chopped or diced cooked chicken or turkey.
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetarian broth, more if needed
Salt and pepper
1 tablespoon chopped fresh thyme
1/4 cup parve rice milk
1 unbaked 9" pie crust
1 egg


Preheat the oven to 400°F.
Melt the margarine in a large pan over medium-high heat, then add the onion, carrot, and celery.
Stir until the onions start to turn translucent, about 3 minutes. Mix in the chicken or turkey. Then sprinkle in the flour and stir it until combined with the turkey and vegetables. Cook for 1 to 2 minutes.
Pour in the chicken broth and stir. Add salt and pepper, thyme and rice milk
Stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems too thick, add a bit more broth.
Pour the filling into a 2-quart baking dish.
Roll out the pie crust on a floured surface, and lay it over the top of the dish, pressing it lightly into the surface of the filling.
Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents in the surface of the dough.
Mix the egg with 2 tablespoons water and brush it all over the top of the crust.
Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling bubbling.


* Rotisserie chicken or roasted boneless chicken breasts may be used.
Puff pastry dough may be used instead of pie crust 
Serves about 9 

Recipe: kosher, copycat, poultry or vegetarian


Copycat Kosher