Turkey Pot Pie
This was the go-to comfort food my mother used to make to get us through those long, freezing, snowy, Buffalo winters. It tastes like home to me. It can be made with turkey or chicken but either way it is a rich, savory, satisfying entree for lunch or dinner. I use a major short cut (see Rob’s Little Secret) to cut prep time in half.
Turkey Pot Pie
Equipment
- 9"-10" pie pan or see Rob's Little Secret
- large skillet or Dutch oven
Ingredients
FILLING
- 1 lg shallot - chopped
- 2 carrots - peeled and diced
- 2 stalks celery - chopped
- 6 oz button mushrooms - stems trimmed; caps cut in half then thickly sliced crosswise
- 2 lg russet potatoes - peeled or unpeeled (use a vegetable brush to clean) and diced into ½" chuncks
- 1 tablespoon fresh parsley - chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage - chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground peppercorn medley
- 2¼ cups chicken, turkey or vegetable stock (for vegan version)
- ½ teaspoon chicken or turkey bouillon - I use Better Than Boullion Organic Turkey Base (see note)
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen pearl onions
- 1 cup lima beans - optional
- 1½ cups cooked turkey or chicken (omit for vegan version
- ¼ cup extra virgin olive oil - divided
- ⅓ cup all-purpose flour
- 1 cup milk - for non-dairy use full-fat coconut milk
CRUST
Instructions
- Preheat the oven
Notes
PIE CRUST RECIPE
- https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
- To save time I use a blind baked a Marie Callender frozen pie crust. Here is a link for directions to blind bake (pre-bake)- https://www.crazyforcrust.com/how-to-blind-bake-a-pie-crust/
- And, for the top I use a sheet of Pepperidge Farm frozen puff pastry and cut it with a scissor to the round shape of the pie.
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