turkey pot pie

Name: Turkey Pot Pie
Yield: 6
Cuisine: American
Ingredients: 1 stick(s) butter; 3 pound(s) leftover turkey or boneless turkey breast to be cooked - cut into bite sized pieces; 1 1/2 teaspoon(s) salt; - pepper to taste; 1 tablespoon(s) fresh thyme - chopped; 1 tablespoon(s) fresh rosemary - chopped; 1 medium onion, diced; 2 medium carrots - peeled and cut into 1/4 inch thick slices; 1 cup(s) small diced potatoes; 1/2 - 1 cup(s) peas; 1 cup(s) mushrooms - sliced; 4 cup(s) chicken stock - homemade or canned; 2 tablespoon(s) fresh parsely - chopped; 1/4 cup(s) flour; 1 large egg; 1 tablespoon(s) water; 1 - pie crust - home made or frozen ( thawed )

(3 RATINGS)

257 Pinches 2 Photos

CJ *

Somewhere, PA

Updated on Sep 23, 2013

Nothing says comfort food more than a yummy pot pie. Use chicken if you don't have turkey. I just happened to have left over turkey I had frozen, just for this recipe. Enjoy!

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method Bake

yield 6 serving(s)

Ingredients

1 stick butter
3 pounds leftover turkey or boneless turkey breast to be cooked - cut into bite sized pieces
1 1/2 teaspoons salt
- pepper to taste
1 tablespoon fresh thyme - chopped
1 tablespoon fresh rosemary - chopped
1 medium onion, diced
2 medium carrots - peeled and cut into 1/4 inch thick slices
1 cup small diced potatoes
1/2 - 1 cups peas
1 cup mushrooms - sliced
4 cups chicken stock - homemade or canned
2 tablespoons fresh parsely - chopped
1/4 cup flour
1 large egg
1 tablespoon water
1 - pie crust - home made or frozen ( thawed )

How To Make turkey pot pie

Step 1

In a large skillet, melt 4 tablespoons of butter. If using raw turkey breast, add to butter and season with salt and pepper.

Step 2

Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from the skillet. If using leftover turkey, skip the above steps. To the skillet add the onion, potatoes. carrots and mushrooms. Stir and cook until slightly tender. (Approximately 5 minutes) Add 2 cups of stock, thyme, rosemary and parsley. Bring to a boil, then reduce heat to low and add back into the skillet the turkey or leftover turkey. Simmer for 10 minutes. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used. Add this roux to the turkey and vegetable mixture. Add peas. Transfer to a 2 quart round baking dish.
Step 3

Allow to cool completely before putting on the crust. This filling can be prepared a day ahead, cooled and covered in the refrigerator.
Step 4

Preheat oven to 375 degree F. Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish. Beat egg and milk and brush around the edge of the baking dish. Top with the crust and press the pastry, crimping the edges, around the dish. Brush lightly all over with the egg mixture. Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape. Bake until the top of the pie is golden brown. (40-45 minutes) Serve immediately.
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