Family-Friendly Chicken or Turkey Pot Pie (Using Pork Lard in Crust!)
December 28, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- FOR THE TOP AND BOTTOM CRUST:
- 3 cups of all purpose flour
- 1 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1 cup of chilled pork lard
- 1 large egg
- 1 tsp of apple cider vinegar
- 5 tbsp of ice water, more if needed
- FOR THE FILLING:
- 4 tbsp of butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1/3 cup of all purpose flour
- 2 cups of chicken or turkey broth
- 1 cup of milk or cream
- 2 cups of cooked chicken or turkey, shredded or cubed
- 1 cup of frozen peas
- 1 tsp of salt, adjust to taste
- 1/2 tsp of pepper
- 1/2 tsp of dried thyme or poultry seasoning
- (optional) 1 tbsp of fresh parsley
- (optional) 1 egg for an egg wash
Directions
1. Make the Dough: Start by mixing the flour, salt and baking powder in a large bowl. Add the chilled lard and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. In a small bowl, whisk the egg, apple cider vinegar and ice water together. Pour this into the flour mixture a little at a time, stirring gently until the dough just comes together. You do not want to overwork it. Divide the dough into two balls, press each one into a flat disk, wrap them up and let them rest in the fridge for at least 1 hour so the gluten relaxes and the fat firms up.
2. Prepare the Crust: Once the dough has had its rest, take out the first disk and roll it into a circle big enough for a 9-inch pie plate. Lay it into the dish and let it settle in. Keep the second disk in the fridge until you are ready to put it on top. Set your oven to 400°F (205°C), so it is good and hot when the pie goes in.
3. Make the Filling: Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery and garlic, and let them cook until they soften up, giving them a stir here and there. When they look ready, sprinkle in the flour and mix it for a minute so it blends nicely. Slowly stir in the broth and milk so the sauce turns smooth and creamy. Once it has thickened, add the chicken or turkey, peas, salt, pepper and thyme. Taste it and adjust the seasoning. Let the filling cool a bit before pouring it into the crust so it does not soften the dough too much.
4. Assemble the Pie: Spoon the filling into the bottom crust and spread it evenly. Roll out the second disk and place it over the top. Trim the edges and crimp them however feels natural. Cut a few small slits in the centre so steam can escape. Brush the top with a little beaten egg if you want a shiny, golden finish.
5. Bake: Bake the pie for 35-40 minutes, or until the crust is golden and the filling is bubbling around the edges. Let it rest for 10-15 minutes before slicing, so it holds together nicely.
Complementary Sides:
- Simple green salad with a light vinaigrette
- Steamed green beans or buttered peas
- Roasted carrots or root vegetables
- Braised greens such as kale or Swiss chard
- Cranberry sauce or chutney
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes. You can assemble the pie a day in advance and store it in the fridge, or bake it fully and reheat it when ready to serve.
How do I reheat leftovers?
Reheat in a 350°F oven until warmed through. Cover loosely with foil to prevent the crust from over-browning.
Can I freeze this pot pie?
Yes. Freeze it either unbaked or baked and cooled. Wrap it well and freeze for up to three months. Thaw in the fridge overnight before baking or reheating.
Can I add or swap vegetables?
Definitely, corn, green beans, mushrooms, or potatoes all work well. You can use what you have on hand.
Why let the filling cool before assembling?
Letting the filling cool slightly helps prevent the bottom crust from becoming soggy and keeps the pastry flaky.
