Start a new tradition, start making Turkey Pot Pies, YUM!
November 12, 2012
I know that Thanksgiving is right around the corner. We always seem to have a lot of turkey left over and you can only eat so many Turkey sandwiches! I know that the very first year I came home for Thanksgiving while in Culinary school I ended up making a recipe for a Turkey Pot Pie with some of the left over turkey. I figured that I would share it with everyone else so you could have an option and not waste any leftovers.I know the original version took me a lot longer I actually made a Veloute Sauce and went all out. It took way too long this is a simple version.
I am unsure if you can freeze this item or not? I know that we ate it pretty quickly, so there was no need to freeze any. I am not much on leftovers for the most anyway but this is a good recipe, and I did not feel like I was eating a leftover, it was pretty delish 🙂
Just a few hints. If you have all kinds of misc vegetables for your Holiday Dinner you can use a lot of that for this dish. You can sub some items if you wish. It is like a “pot luck pie” to begin with, in my opinion but I absolutely love them. I grew up on pot pies and I still love to eat them! I think that originally they were trying out how to use those crazy mixed vegetables in a bag, and just to get kids to eat them.
Ingredients you will need:
2 frozen deep dish pie shells, and 2 of the Pillsbury crusts to cover them, to have the top crusts. or make it yourself. I am not much of a baker so I buy them. If you like to bake and want a fresh crust and can tell the difference then by all means bake them.
2-3 T Canola Oil
1-2 cloves of fresh garlic minced
3/4 cup Carrots small dice
1/4 cup Celery small dice
1 cup Onions small dice
1/2 cup Peas Frozen
3/4 cup Potatoes you can use leftover if you have any or fresh or frozen doesn’t really matter.
6 cups of water
1 cup of whole milk, or 2%
2-3 tablespoons of Better Than Bouillon Chicken Base. You can find this at Walmart, or HEB and possibly your local grocer.
2-3 cups of cubed turkey
1 -2 tsp of dry tarragon
1/4 tsp oregano
1/2 tsp black pepper
**To eliminate all of the vegetables above you can actually buy the frozen ones in a bag and use them if you prefer. Omit any item you do not like just remember if you are wanting to replace an item and you replace it with the potato you will need to compensate with a couple more ounces of liquid. Potatoes will absorb some of the liquid and you could end up with a dry pie.
Preheat oven to the temp on the package of your pie crusts, and bake like you are baking a filled pie “Just follow the directions”. Before adding your crust to the oven take a fork and lightly poke holes in your crust. Take aluminum foil and cover the top outside crust. to keep the crust from burning. Cook until the crust is almost done, light but no real color. This will be happening while you are preparing your filling. It takes about 10-15 minutes normally, 20 at the most.
Add 1/4 cup of canola oil in a large skillet over medium heat; add the onion and stir for about 2-3 minutes, then add the potatoes, celery, carrots,and garlic and stir for about 2-3 minutes over a medium heat. Once you start to smell the garlic you will add the water, tarragon, oregano, black pepper and Better Than Bouillon. Once the vegetable and liquid mixture start to simmer you will add a cornstarch slurry to thicken to make your sauce for your pies. You can use a couple or spoons of flour if you would rather use that instead of cornstarch. Cook and stir until the vegetables are soft, this should not take very long if you have them in a small dice. Probably about 10 minutes at the most.
After your crust is ready let it cool for a few minutes and then add your cubed turkey to the pie shells. Pour the vegetable liquid mixture over the turkey into the half baked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4-5 slits in the top crust to let out steam.
Add the pies to the oven and bake at the temperature of 350 degrees bake for 20 minutes, or until crust is golden brown. Some ovens might take a little longer than others, and some might get hotter than others so cook accordingly in your oven.
Remove and let rest for about 10 minutes or you will burn the heck out of yourself! Cut, serve, enjoy!