TURKEY POT PIE
Ingredients
Dough for 1, 10″ pie (Store-bought or homemade recipe below)
4 cups carrots, diced (about 6-8 large carrots)
¾ cup butter
¾ cup flour
2 cups turkey or chicken broth (strong – add a couple of bouillon cubes to stock if it is not rich enough)
3 cups milk
4 cups leftover turkey meat, shredded into bite size pieces
2 cups frozen peas
1 teaspoon black pepper
½ teaspoon salt
1 egg yolk
Instructions
Melt butter in a large deep skillet and cook the carrots until tender when pierced with the tip of a steak knife. Cover the pan and stir frequently, about 10-12 minutes.
Stir the flour into carrot mixture until all of it has been absorbed by the butter and cook over medium heat for 1 minutes, stirring constantly. Gradually add chicken broth and milk, alternating between the two until a thick, rich sauce forms. Stir in turkey, frozen peas, salt, and pepper. Set aside and let cool.
Remove the pie dough from the refrigerator and roll into a disk about 14″ in diameter. Place the rolled dough into the pie plate allowing excess crust to drape over the edge.
Spoon filling into your crust. Roll out the second disc to about 12-14″ in diameter and place on top of the filling. Crimp edges together all around the pie to seal. Cut a few air vents in the top of the crust. Combine the egg yolk with 1 teaspoon of water in a small bowl and brush it all over the top of the crust.
Bake at 350° for 1 hour or until filling begins to bubble out of the crust and crust is golden brown.
PIE CRUST
3 cups flour
½ teaspoon salt
½ cup cold shortening, cut into small pieces
½ cup cold butter, cut into very small pieces
1 egg
8 tablespoon ice water
1 teaspoon vinegar
Mix the flour and salt in a large bowl.
Cut in shortening and butter with a pastry blender or 2 knives until the mixture is crumbly and resembles coarse meal.
Beat the egg, vinegar, and water together in a separate bowl.
Using a fork, add the egg mixture to the flour mixture and combine until it begins to come together as a cohesive dough. Turn the dough onto a lightly floured countertop and push it together to form a solid disc with your hands. You may have to knead a couple of times. Cut the dough into 2 equal pieces and form a disc with each. Wrap in plastic wrap and press each into a disc about ½” thick and chill for at least 1 hour.
Note – you can also make the dough in a food processor. Just drizzle wet ingredients into the dry ingredients, pulsing until a dough forms.
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