Terrific Turkey Pot Pie
Terrific Turkey Pot Pie
I love pot pie. There’s just something really comforting about cracking open the pie crust and getting that first fragrance of wholesome, healthy goodness. The textures and the flavors are such a delight. PERFECT comfort food.
2 ½ to 3 cups diced cooked turkey
1 ¾ cups Tasty Turkey Broth (if you don’t have any pre-made, you can use the juice from roasting your turkey)
2/3 cup whole milk
5 tablespoons unsalted butter
5 tablespoons unbleached all-purpose flour (I haven’t tried it with whole wheat flour, yet. I bet it’s amazing)
1 ½ cups frozen peas (thawed under cold water)
¼ cup chopped onion
1-2 small potatoes, peeled and cubed
2 stalks celery, chopped
2 carrots, diced
3 tsp dried parsley (optional)
1 teaspoon dried oregano (optional)
1 onion, minced (optional)
½ teaspoon ground kosher salt
¼ teaspoon fresh ground black pepper
Pastry for 9-inch two crust pie
If using frozen, drain the peas and carrots and set aside.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Roll remaining pastry into 11-inch square. Cut out designs with small cookie cutter and reserve.
Preheat oven to 425° degrees F.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell.
Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam, or if you have already used a small cookie cutter to make designs, this will do as well.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350° degrees F, and continue baking for 20 minutes, or until crust is golden brown.
Serves 6 to 8
|High in vitamin A|
You can substitute chicken for turkey, or substitute chicken broth for turkey broth, and it will turn out just as well.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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