Wayne Gisslen

Chicken or Turkey Pot Pie

Preparation info
  • portions:

    6

    portion size: 3 oz 90 g ) meat
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Cut the chicken or turkey into ¾-in. (1-cm) dice.
  2. Cook the vegetables separately in boiling salted water. Drain and cool.
  3. Season the velouté to taste with salt and pepper. Add the tarragon.
  4. Prepare the pastry and cut out circles to cover the tops of casserole serving dishes. You will need about 2 oz (60 g) pastry per portion.
  5. Divid

Per serving: Calories, 520; Protein, 25 g; Fat, 32 g (55% cal.); Cholesterol, 80 mg; Carbohydrates, 34 g; Fiber, 5 g; Sodium, 430 mg.