Turkey Pot Pie

Before your leftover turkey starts dwindling, I thought now would be a good time to share my recipe for Turkey Pot Pie. When we freeze our leftover turkey, we usually divide the meat into smaller portion-sized packages, about 1-1/2 cups each. So I took out a package of white meat and another package of dark meat. What I love most about this recipe is everything is cooked before it goes into the crust, so total baking time is only 35 minutes, just long enough to get the crust golden brown and keep the filling warm. Cooked turkey, celery, peas, carrots, onions, and potatoes, in a seasoned creamy sauce, then baked in a flaky pastry. This is an easy, no-fuss recipe using ingredients you probably already have on-hand. If you don’t have any leftover turkey, try substituting a rotisserie chicken. This classic savory dish will have your kitchen smelling like Thanksgiving all over again.

I use Pillsbury® refrigerated pie crusts for this recipe, but you can substitute any 2-crust pastry. If using Pillsbury®, defrost and bring to room temperature according to package directions. I also find that the pastry shells are a bit too small for the larger deep dish pie plates, so I gently roll out the shell a little larger, allowing me enough room to make a fluted edge. 

Fold the pastry shell in half, then unfold when placing in the pie dish. Set aside. (I usually put in refrigerator until needed.)

Chop onions, celery and potatoes. Dice turkey.

Preheat oven to 425° F (220° C).

In large, deep skillet (or Dutch oven), melt 3 Tablespoons butter, over medium heat. Add the onion, celery, thyme, rosemary, salt and pepper. Cook, stirring occasionally, until the vegetables are soft. 

Stir in the chicken stock (or broth). Increase heat to high. Bring mixture to a boil.

Stir in potatoes. Reduce temperature to medium-high. Cover, and cook until potatoes are tender, but still slightly firm, 10 to 15 minutes.

Meanwhile, in a medium saucepan, melt the remaining 3 Tablespoons butter. Stir in the flour (to make a roux). Gradually, add the milk, stirring constantly. I used slightly over 3/4 cup of milk, not the whole 1 cup. You want to keep it on the thick side, as you will be adding this to the broth mixture as a thickener. Add cream of chicken soup, peas and carrots, and turkey. Stir well to combine. Cook just until heated through.

Stir the turkey mixture into the potato and broth mixture. 

Cook until thickened. Remove from heat. Cool slightly. 

Pour cooled mixture into prepared, unbaked pie shell. 

Roll out top crust, so it’s a little larger than pie dish. Fold the pastry shell in half, then unfold over the top of the filling. Flute edges. Make 4 or 5 slits in the top crust (to let out steam. Brush top crust (and fluted edges) with beaten egg white. 

Refrigerate finished pie for 20 minutes. This step is important, otherwise the fluted edges will wilt when baking. The pie crust needs to be cool, in order to hold its shape.

After 20 minutes, remove pie from refrigerator. Bake in the preheated oven for 15 minutes. Cover crust edges, with aluminum foil (or pie crust cover), so it doesn’t burn. Reduce oven temperature to 350° F (175° C), and continue baking for 20 minutes, or until crust is golden brown. 

 

Cool 15 to 20 minutes before cutting. (Mike was too hungry to wait, so my pie wasn’t cool enough when I cut it, as you can see in finished pics. It was still incredibly yummy, though….just not as photo-worthy as I would of liked.)

TURKEY POT PIE

Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (14.1 ounces) Pillsbury® refrigerated pie crusts (2 crusts)
• 6 Tablespoons butter, divided
• 1 small onion, minced
• 4 stalks celery, chopped
• 1 cup frozen peas and carrots, defrosted
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried rosemary                                        
• salt and pepper to taste
• 2 cups chicken broth
• 2 to 3 potatoes, peeled and cubed
• 2-1/2 to 3 cups cubed cooked turkey
• 3 Tablespoons all-purpose flour
• 1/2 to 1 cup milk (add to desired consistency)
• 1 can cream of chicken soup

               

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan,

    and set aside.

2. Melt 3 tablespoons butter in a large skillet over medium heat; add the onion, celery, thyme,

    rosemary, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken broth.

    Bring mixture to a boil over high heat. Reduce heat to medium-high, stir in the potatoes, cover, and

    cook until tender but still firm, 10 to 15 minutes.

3. In a medium saucepan, melt the remaining 3 tablespoons butter. Stir in the flour (to make a roux).

    Add the milk.  Add more milk if necessary to thin.  Add cream of chicken soup, then add turkey and

    peas. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then

    pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges,

    and make 4 or 5 slits in the top crust to let out steam.  Brush top crust with beaten egg white.

    Refrigerate finished pie for 20 minutes before baking (so fluted edges don't wilt in the oven).

4. Bake in the preheated oven for 15 minutes. Cover crust edges with aluminum foil (or pie crust cover),

    so edges don't burn. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking

    for 20 minutes, or until rest of crust is golden brown.

5. Cool 15 to 20 minutes before cutting and serving.

Servings: 8

Yield: One Deep Dish 10- inch pie