Notes
Make Ahead & indurating Instructions Filling and gravy can be prepared 1 day in advance, cover and bite in the refrigerator. Assemble, fill, and singe the coming day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for over to 5 days or in the freezer for over to 3 months. flux overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for over to 2- 3 months. Allow to thaw overnight in the refrigerator and singe as directed or singe to warm through.
Pie Crust Two 9- inch firmed ( and also fused) store– bought pie crusts are just fine rather of manual. Air confection works too.
Cream Heavy cream or whole milk works rather of half– and- half to make an redundant rich stuffing. I would n’t use lower fat milks; the gravy will be too thin.
Filling Variations This is a awful form if you have redundant meat or leftover veggies to use up. Turkey works wonderfully rather of funk. You can use precooked meat. Simply skip the boiling and cook the carrots and celery with the onion and adulation. Add some sludge( firmed or fresh) when you add the peas. Feel free to add 1 Yukon gold potato, minced. You can cook them until soft with the onion and adulation. Mushrooms are great too; you can add 1 mug sliced mushrooms when you cook the onion and adulation. I would n’t add ALL of these veggies though as there is n’t enough gravy for it all. I do n’t recommend going over 2 mugs of veggies 1 potato.( Onion does n’t count!)
Spices Feel free to add fresh diced parsley, a pinch of celery seed, or indeed a little rosemary. As long as there’s swab and pepper( surely thyme too), the redundant seasoning in the pot pie is over to you. Taste and season how you like!