Before the end of 2012, I made a homemade turkey pot pie that came out really good (even if the crust didn’t come out “pretty).” You’ll see what I mean when I post the pictures. The crust seemed a little too wet for me and I’m wondering if that’s why it fell apart (I did add extra flour while rolling.) Any ideas fellow bloggers?
I think you’ll enjoy this recipe.
- 1 pie crust (1/2 of a Perfect Pie crust recipe – click to see the instructions)
- 1/2 stick butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cups turkey, light or dark, diced or shredded
- 1/4 cup flour
- 2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
- 3/4 cup heavy cream
- Frozen peas (optional)
- Fresh thyme, chopped
- salt and pepper to taste
- Preheat oven to 400° Fahrenheit.
- Melt butter in a skillet then add the onion, carrots, and celery. Cook until the onion is translucent (maybe a couple of minutes).
- Add the turkey and stir.
- Sprinkle flour over the mixture and stir then cook over medium heat for a couple of minutes, stirring constantly.
- Pour the chicken or turkey broth and continue stirring constantly.
- Pour in the cream.
- Add the frozen peas.
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
- Add the salt and pepper to taste.
- Add the fresh or dried thyme to taste.
- Pour mixture into a casserole dish or deep pie pan.
- Roll out the crust so that it’s about 1 inch larger than the pan you’re using.
- Place the crust on top of the pot pie mixture, and press crust into the sides of the dish.
- Cut vents in the top of the crust.
- Bake for 30-40 minutes or until golden and bubbly and the crust is done.
Allow to cool for a little before serving.
Now, you can use whatever crust you like to cover the mixture. I used the Pioneer Woman’s crust which is what I link to in my recipe. The crust came out a little moist and came apart on me when I tried to lift it from the floured cutting board but it tasted fine just the same. Because of this, I did not have to vent the crust (it had enough holes in it – hahahaha).
And here’s what a slice of this wonderful pie looked like …
Yum, yum and triple yum!
I found the recipe for both the crust and the turkey pot pie at a fellow bloggers site – The Pioneer Woman.