Just Another Turkey Pot Pie Recipes

TURKEY POT PIE

Steps:

• 1. Pre-heat oven to 400 degrees.
• 2. Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
• 3. Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
• 4. Add potatoes & remaining olive oil and saute another 5 minutes.
• 5. Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
• 6. Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
• 7. Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
• 8. Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.

THANKSGIVING TURKEY POT PIE

Steps:

• 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
• 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.