PLAN FOR YOUR TURKEY LEFTOVERS / THIS POT PIE RECIPE IS A BIG HIT WITH MY FAMILY :
A few years back, a co-worker and I were trying out various chicken pot pie recipes. I kid you not; one of the recipes that she tried was so complicated that it was approximately 3 pages long. We were not satisfied with any of the ones that we’d tried until…. I found a fantastic recipe on the Taste of Home recipe site for a turkey pot pie. What I am going to do is list the recipe ingredients and below those ingredients I will show the short cuts that I came up with to make this recipe even simpler than it already was ( smile )
But all credit for the recipe goes to Taste of Home. I pulled their picture of the mouth-watering pie here : http://www.tasteofhome.com/recipes/Turkey-Potpies
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch slices
- 1 medium onion, chopped
- 1 celery rib, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 tablespoons all-purpose flour
- 3 cups chicken broth
- 4 cups cubed cooked turkey
- 2/3 cup frozen peas
- 1/2 cup plus 1 tablespoon heavy whipping cream, divided
- 1 tablespoon minced fresh parsley
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (15 ounces) refrigerated pie pastry
- 1 egg
My SHORTCUTS: I use two cans peeled, sliced potatoes. One can per pie. Drain the cans of all liquid and you are good to go. I generally DO cook from scratch and this is the only time that I’ve ever used canned potatoes but they are so cheap if you pick them up on sale that it is worth it. No worrying about how many to use : Trust me, 1 can per pie. I recommend Pillsbury pie pastry…it’s as close to homemade as you’ll ever get. Of course you can use your own homemade pie dough for this recipe but this post is about the fast version :) Be flexible: Adjust to your own taste. For instance, if you look at the above list of ingredients, I personally did not use the peas or the garlic salt, and I used light whipping cream, not heavy. I do not believe that I bothered to whip an egg and cream together to brush onto the pie crust. While you can, it tastes fine without. Again, we are talking the fast version. I can promise you that whatever you do, this recipe has been a HUGE success with the men-folk in my family and their men-folk friends ! :)
- In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
- Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
- Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
- To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).