Wednesday, December 2, 2009

Turkey Pot Pie

Turkey Pot Pie

I credit the perfect ingredient list to Pioneer Woman and the Gravy Recipe to Chef Kent and the Pie Crust to King Arthur Flour. Get ready for a slice of heaven and actually looking forward to the weekend AFTER Thanksgiving.

Prepare pie crust divide into 2/3 and 1/3 sections. Roll out bottom third and line pie pan. Don't trim yet. Place in refrigerator to set. Form top 1/3 into a disk and refrigerate.

2-1/2 cups diced turkey
3-4 carrots
3-4 stalks of celery
1/2-1 onion (medium or small)
6 teaspoons butter
small bag of frozen peas
1-2 cups leftover gravy
1/4-1/2 cup cream
chicken or turkey stock or broth as needed to thin the gravy
salt and pepper (watch the salt if you brined the turkey!)
cornstarch/water if you over liquify
Pie crust for a 9-1/2 inch pie pan. I used the recipe above and squeezed off 1/3 for the top crust and 2/3's for the bottom crust.

Peel the carrots. Chop the carrots, onion and celery into a medium dice. Melt the butter and add the chopped mix to the butter and cook over medium heat until the onion is nearly clear. The carrots will still be a bit crunchy. Add the turkey, peas and thyme. Add about a cup to a cup and a half of your leftover gravy, let it melt and add some cream until you have the desired richness. Salt and pepper to taste. If the mixture is still too thick, add some stock. If you over liquify, add some cornstarch mixed with water. Allow to simmer (near boil) to thicken the liquid. Remove from heat.

Preheat oven to 400.

Remove pie crust from refrigerator.

Add the filling to the pie crust. Roll out the top crust and withe the bottom crust. Cut in slits to allow steam to escape. Bake about 30 minutes until bubbly and lightly browned. Remove from oven and let sit for 10-15 minutes before serving.

Serve it with your leftover cranberry sauce of an extra treat.

Stop eating before the pie plate is empty.

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