BEST CHICKEN POT PIE MAIL ORDER RECIPES

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
• In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
• Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
• In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
• Serve with more cheese and chives for garnish.

Steps:

• Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does. 
• Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.
• Make filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.
• To assemble: On a lightly floured surface, roll out one disk of dough into a large round about ¼" thick. Place into a greased, shallow 9" pie dish or deep skillet, trim edges to leave a 1" overhang and then add cooled filling. Roll out second disk of dough into a large round about ¼" thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.
• Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil. 
• Let pie cool for 15 minutes before serving.