Turkey Pot Pie

What to do with all that beautiful, left-over turkey meat? Well, how about this easy and dee-lish-us Turkey Pot Pie! YUM!

Turkey Pot Pie

Recipe by: Bobbi Jo Lathan

Recipe type: Dinner

Cuisine: American

PREP TIME

40 mins

COOK TIME

35 mins

TOTAL TIME

1 hour 15 mins

INGREDIENTS

1 9-inch deep dish pie crust shell ( I like Marie Callender’s or Pillsbury)

1 package of pre-made individual frozen pie pastry

1 ½ cups leftover turkey (chopped)

1 stick butter (divided)

1 small white onion (peeled and chopped)

2 stalks celery (cleaned and chopped)

5 cloves fresh garlic (chopped)

2 fresh carrots (peeled and chopped)

¼ cup flour

⅔ cups green peas (frozen)

1 Yukon Gold potato (peeled and chopped into 1-inch cubes)

1 cup low fat milk

1 ½ cups chicken broth

½ cup heavy whipping cream

2 tablespoons sour cream

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

⅓ cup white cheddar cheese (grated)

Egg wash-1 egg whisked with 1 teaspoon of water

INSTRUCTIONS

1. Preheat your oven to 375ᵒ. Thaw out your pie shell (in the deep-dish pan) and remove the rolled-up pie pastry from the package. Do not try to unroll the pastry until it is thawed to room temperature. You don’t want to tear it as it will serve as the top crust to the turkey pot pie.

2. Get a little pot and cover the potato cubes in some water. Salt and bring to a boil. Let it boil until the cubes are almost cooked through. Then, strain them in a colander and set aside.

3. Get out a deep skillet and heat ½ stick of butter over a medium-high heat. Once the butter is all frothy, add the chopped onion, celery, garlic, and carrots, and stir around until the vegetables are softened. Then, add your green peas and let it mixture cook for about 2 more minutes.

4. To the same skillet, add the other ½ stick of butter. Once that butter is all frothy, sprinkle the flour over the vegetables in butter, and whisk until it begins to blend. Then, add the cup of low fat milk and keep whisking until the flour is cooked out and it begins to thicken. About 4-5 minutes. Next, add the chicken broth and whisk until blended and creamy which will take another 5 minutes to thicken. Once it begins to thicken, whisk in the whipping cream and salt and pepper and garlic powder. Lastly, stir in the sour cream and grated cheese until nicely blended and the cheese melts.

5. Taste your cream mixture to see if you’d like more salt and pepper. (and maybe a ¼ teaspoon of cayenne pepper or paprika for more depth.)

6. Now, stir the potatoes and the chopped turkey pieces into the sauce you’ve created,

7. Fork the bottom and sides of the pie crust shell to keep it from buckling, and place it on a cookie sheet or baking pan. Then, carefully pour the cream-vegee mixture into the pie shell.

8. Sprinkle a little flour on a clean countertop. Gently remove and unroll the pie crust-pastry and place it on the floured counter. Get out your rolling pin and gently roll the pastry dough in all directions until it is thinned down and pliable. Then, start at the bottom of the circle of dough and gently roll the dough up onto the rolling pin.

9. Unroll the pastry dough onto the top of the filled pie shell and pinch the edges together. (You should have enough overlap to cut with some scissors, and you can roll out the extra dough, and cut out some pastry dough leaves or hearts to place on top for decoration.)

10. Once the sides are pinched together, get a sharp knife and cut 4 or 5 little slits into the pastry dough in the middle, to allow the steam to get out while cooking. Whisk up the egg wash in a little bowl, and brush the top of the pie pastry with the egg wash.

11. Place in your 375ᵒ oven for 35 minutes until it turns a nice golden brown. Then remove from the oven, let cool for a few minutes and serve while it’s still hot.

#Leftovers #Potpie #Turkey