Tag Archive | Pot Pie

Recipe: Turkey Pot Pie

Turkey Pot Pie

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!

Ingredients:

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
1 Egg

Instructions:

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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).

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Enjoy!

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!

Recipe: Turkey Pot Pie Crust (Pastry Topper)

Pastry Topper

Turkey Pot Pie Crust (Pastry Topper)

Ingredients:

1 ¼ c Flour
¼ tsp Salt
1/3 c Shortening
5 Tbs Cold Water

Instructions:

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until dough pieces are pea size. Sprinkle 1 tbs of cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tbs of cold water over remaining flour mixture, 1 tbs at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13×9 inch rectangle. Using a sharp knife, cut slits into pastry to allow steam to escape. To easily transfer the crust to your pie, roll it over the rolling pin and then unroll it over the pie.

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This pastry topper is great on my Turkey Pot Pie!