Turkey Pot Pie
This is one of those ultimate comfort foods! You can make this dish with turkey or chicken. I’ve used turkey this time and I’d almost forgotten how amazingly delicious this is. Make sure that you top it with a homemade crust!
3 c Turkey, diced
¾ c Chopped Onion (3 tbs Dried Chopped Onion)
1 Carrot (cut ½” cubes)
2 Celery Stalks (cut ½” cubes)
2 oz. Green Peas (frozen)
1 Medium Potato (cut ½” cubes)
3 tbs Vegetable Oil
6 tbs Flour
4 tbs Butter
1 ½ c Half & Half
4 c Chicken Stock
Dice the onion, carrot, celery, and potato into ½” cubes. Dice the turkey into ½” cubes. Heat oil in a large high sided skillet over medium heat. Sauté the vegetables. Add the turkey, season with salt and pepper, sauté. Once turkey is cooked, melt the butter in the pan and add the flour. Reduce heat to
low and stir until it’s all mixed. Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquids!), reduce heat to low. Simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount. Add ½ and ½, increase to moderate heat. Bring to simmer, once thickened add peas, and season with salt and pepper. Turn off heat hand remove from stove. Preheat the oven to 400` F. While preheating, let the filling cool and make the homemade crust! Put filling into 9×13 pan, cover with dough, brush dough with egg, bake at 400 degrees for 30 to 35 minutes (golden brown crust), cool for 20 minutes (under aluminum foil).
If you liked my turkey pot pie, you’ll love my other recipes!
*Thanks to my wonderful husband who helped take pictures of me rolling out the pie crust over the pot pie!