I have created my own recipe for pot pies, and used the same recipe for beef a while back. I used one of those chunks of turkey breast that come shrink-wrapped in the ready-made foods in the meat area of the grocery store. I had some russet potatoes to use up, and some half-and-half, so voilá a pot pie. I used a deeper pie dish and piled up the contents high in the middle. It worked out and didn't leak. Since I didn't use canned potatoes this time, I added the potatoes near the end of the process so they wouldn't get mushy.
Turkey Pot Pie
1 pkg. refrigerated double crust pastry
1 1/2 c. cooked turkey, cubed
1/3 c. flour
1/2 t. salt
1/8 t. pepper
1/2 c. frozen pearl onions
2 T butter
1/2 c. chopped celery, including leaves
1/2 c. chopped carrots
1 T butter
1/2 c. frozen peas
1 c. chicken broth
1 1/2 c. cooked, cubed potatoes
1 c. milk or half-and-half
1. Preheat oven to 425ºF. Place one of the pastry rounds in a 9-inch pie dish, making sure that it is touching the bottom and sides. Trim the extra pastry off, at the outside edge of the pie dish. Prick the bottom several times with a fork. Bake for 5-7 minutes, until the crust is golden brown. Do not over bake. Lower oven temperature to 400ºF after you remove the pie crust to a wire rack.
2. Mix flour, salt, and pepper together in a shallow dish. Add turkey and roll pieces around until they are coated in the flour. Melt 2 T butter in large skillet. Add the turkey (after shaking off flour) and onions, reserving the excess flour for later. Saute until the turkey and onions are browned, about 5 minutes. Remove turkey and onions and place in a heat-proof bowl for later.
3. Melt 1 T butter in skillet. Add celery and carrots. Saute for 5 minutes. Add peas and chicken broth. Bring to a boil, cover and simmer for 5 minutes.
4. Meanwhile, in a 2-cup measuring cup, stir together milk and reserved flour mixture. Whisk slowly into the skillet. Stir until thickened, about 3-5 minutes. Stir in potatoes, turkey and onions.
5. Spoon carefully into bottom crust, keeping the contents in a center mound. Top with remaining pastry, trimming the edge as you did for the bottom. Press the top edge to the bottom edge all the way around sort of sealing them together. Using a fork, prick the top crust several times for vents. Place a baking sheet on the bottom shelf of the oven to catch any overflowing filling. Bake until crust is golden and filling is bubbly, about 15-20 minutes.
6. Let the pie cool on a wire rack for about 10-15 minutes before cutting. Serves 4-6.
1 1/2 c. cooked turkey, cubed
1/3 c. flour
1/2 t. salt
1/8 t. pepper
1/2 c. frozen pearl onions
2 T butter
1/2 c. chopped celery, including leaves
1/2 c. chopped carrots
1 T butter
1/2 c. frozen peas
1 c. chicken broth
1 1/2 c. cooked, cubed potatoes
1 c. milk or half-and-half
1. Preheat oven to 425ºF. Place one of the pastry rounds in a 9-inch pie dish, making sure that it is touching the bottom and sides. Trim the extra pastry off, at the outside edge of the pie dish. Prick the bottom several times with a fork. Bake for 5-7 minutes, until the crust is golden brown. Do not over bake. Lower oven temperature to 400ºF after you remove the pie crust to a wire rack.
2. Mix flour, salt, and pepper together in a shallow dish. Add turkey and roll pieces around until they are coated in the flour. Melt 2 T butter in large skillet. Add the turkey (after shaking off flour) and onions, reserving the excess flour for later. Saute until the turkey and onions are browned, about 5 minutes. Remove turkey and onions and place in a heat-proof bowl for later.
3. Melt 1 T butter in skillet. Add celery and carrots. Saute for 5 minutes. Add peas and chicken broth. Bring to a boil, cover and simmer for 5 minutes.
4. Meanwhile, in a 2-cup measuring cup, stir together milk and reserved flour mixture. Whisk slowly into the skillet. Stir until thickened, about 3-5 minutes. Stir in potatoes, turkey and onions.
5. Spoon carefully into bottom crust, keeping the contents in a center mound. Top with remaining pastry, trimming the edge as you did for the bottom. Press the top edge to the bottom edge all the way around sort of sealing them together. Using a fork, prick the top crust several times for vents. Place a baking sheet on the bottom shelf of the oven to catch any overflowing filling. Bake until crust is golden and filling is bubbly, about 15-20 minutes.
6. Let the pie cool on a wire rack for about 10-15 minutes before cutting. Serves 4-6.
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