turkey pot pie on the fly!

Name: Turkey Pot Pie on the fly!
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 - pastry crusts for 9", or deep dish pan; 2-3 cup(s) finely chopped white and dark turkey meat; 1 cup(s) sliced celery; 1 cup(s) diced onion; 1 clove(s) garlic, grated; 2 tablespoon(s) olive oil; 1 tablespoon(s) light butter, or regular salted if you prefer; 1/2 cup(s) dry white wine; 2 cup(s) left over turkey gravey; 2 cup(s) turkey stock, or chicken stock if you used all the turkey in your gravy yesterday.; 2-3 cup(s) left over roasted vegetables, steamed vegetables, or in a pinch, frozen mixed vegetables; 1 teaspoon(s) mrs. dash table blend seasoning; 1 teaspoon(s) tarragon ( or to taste.... i added more because my family loves it); 1/2 teaspoon(s) white pepper (because some of my family doesn't like "black" pepper if they see it); 1 pound(s) sliced mushrooms (or 1 large can very well drained)

(1 RATING)

15 Pinches

Diana Perry

Martinez, GA

Updated on Dec 1, 2015

This is my turkey pot pie on the fly because I just went in the kitchen and started grabbing things to make it happen. I think there are so many different possibilities, depending on what you have on hand. I just keep tasting and adjusting until it was what I knew we would all like. The family wants me to make this more often and suggested chicken, or maybe a beef version for the future. I know this is not a great chef version of a recipe, but, like I said.... it was "on the fly!!!"

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prep time 20 Min

cook time 50 Min

method Bake

yield 6-8 serving(s)

Ingredients

2 - pastry crusts for 9", or deep dish pan
2-3 cups finely chopped white and dark turkey meat
1 cup sliced celery
1 cup diced onion
1 clove garlic, grated
2 tablespoons olive oil
1 tablespoon light butter, or regular salted if you prefer
1/2 cup dry white wine
2 cups left over turkey gravey
2 cups turkey stock, or chicken stock if you used all the turkey in your gravy yesterday.
2-3 cups left over roasted vegetables, steamed vegetables, or in a pinch, frozen mixed vegetables
1 teaspoon mrs. dash table blend seasoning
1 teaspoon tarragon ( or to taste.... i added more because my family loves it)
1/2 teaspoon white pepper (because some of my family doesn't like "black" pepper if they see it)
1 pound sliced mushrooms (or 1 large can very well drained)

How To Make turkey pot pie on the fly!

Step 1

Preheat oven to 400 degrees; bring deep iron skiillet or deep pan of your choice to medium high heat.

Step 2

Make or buy 2 pie crusts. This is baked in a deep dish pie pan. Roll your dough to correct size and set aside.
Step 3

Chop/dice celery. onion, and any delicious roasted, or steamed vegetables you have on hand. If you don't have these you can substitute 2-3 cups of frozen mixed or combo vegetables.
Step 4

Add olive oil and light butter to skillet; add celery, and onions; saute until onions are slightly browned and celery is getting tender; add the garlic and cook until fragrant; remove the onion, garlic and celery from the pan and lightly brown the mushrooms; deglaze pan with wine and simmer until the wine is reduced by half; add the stock. If you do not cook with wine, you can substitute stock for the wine in the reduction phase.
Step 5

Stir the celery and onions back into the pan and add vegetables; season with the Mrs. Dash's table blend (or sea salt and freshly ground pepper), tarragon to taste and white pepper. Simmer for about 10 minutes, and more stock, or gravy if needed. Taste again...add whatever you think it still needs.
Step 6

Stir all well, and taste. This is where I went off course, and did adjustments to both gravy, stock and seasoning after continued tasting that was the flavor I was hunting!
Step 7

Line your deep pie pan with the crust, bringing it up on the sides; Pour you mixture into the crust. (I actually had some of the turkey/veggie mix left over that i had for soup the next day) Place top crust, and crimp crusts together well. I used a fork to make a firm crimp around the edge. Brush crust with egg; make a twinky design on the top to release the steam.
Step 8

Bake for 50-60 minutes according to your oven, checking on it at about 35 minutes. If outer crust is getting too brown, cover with aluminum foil and return to bake.
Step 9

Serve with a cranberry something.....whatever is left over!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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