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Turkey Pot Pie

Pie Crust:
1/2 c. Crisco or shortening
3 c. flour
1 egg
5 T. cold water
1 T. white vinegar
1 t. salt

1.  In a large bowl, gradually work Crisco into the flour, for 3 to 4 minutes until is resemble coarse crumbs.  Add in the beaten egg, water, vinegar and salt.  Stir together gently until all incorporated.  Divide dough into thirds.
2.  Roll dough into balls and place each into a large Ziploc baggie.  Gently flatten with a rolling in, rolling out into the bag (not fully, but some).  At this point they can be frozen until use for later.  Keep one out of the pot pie, but placing in the fridge or freezer until ready to top.  It needs to chill until ready to use.
3.  When ready to top the pie, remove dough from the bag (unfrozen) and gently roll with a rolling pin on a floured surface.  Roll large enough to fit the 8x8 baking dish.

Filling:
small onion, diced
1 carrot, diced
1 small potato, diced

1 c. small peas
1 c. corn
3 c. shredded or cubed turkey
1/2 t. each of thyme, salt, pepper and garlic salt
1/8 t. tumeric
2 T. flour
2 T. butter
1 1/2 c. chicken stock

1.  In a small pot over medium heat melt butter.  Sprinkle in flour and whisk to combine for 2 minutes.  Add in chicken stock and continue to stir until thickened making a roux.  Set aside.
2.  In a bowl combine onion, carrot, potato, peas, corn, turkey and seasonings.  Add in roux, stirring to combine.
3.  Pour combined mixture into an 8x8 baking dish.
4.  Top with pie crust, gently pressing against the side of the pan sealing edges.
5.  Bake at 350 degrees for 45-60 or until browned.  Let stand 10 minutes for eating.
6.  If frozen, let the dish thaw overnight in the fridge before baking.

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