Turkey Pot Pie

from ButterYum

makes two 5-inch pies (or double filling to make one 9-inch pie)

Ingredients

    • double pie crust recipe (check out my all-butter crust here - lots of how-to photos)

    • 3 tablespoons minced onion

    • 3 tablespoons unsalted butter

    • 1/4 teaspoon kosher salt

    • 1/4 teaspoon ground black pepper

    • 1/4 teaspoon ground dried sage (optional)

    • 3 tablespoons all purpose flour

    • 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try my homemade)

    • 1/3 cup whole milk

    • 1 cup diced cooked turkey (or chicken)

    • 1 cup frozen mixed vegetables

    • 1 large egg

    • 1 tablespoon water

Directions

    1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.

    2. Add the flour and stir for 1-2 minutes.

    3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.

    4. Remove from heat and stir in cubed turkey and frozen mixed vegetables; set aside until needed (or chill for several days).

    5. Preheat oven to 325F and place rack in lower third of oven.

    6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.

    7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.

    8. Chill pies for at least 10 minutes before baking.

    9. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.

    10. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.

    11. Remove from oven and cool for 15 minutes before serving.

Notes

    • To make a 9-inch deep pie pot pie, double the filling ingredients.

    • All chicken stock is not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.

    • For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.

    • To make chicken pot pie, substitute chicken for the turkey.