Turkey Pot Pie
What to do with those turkey leftovers? I made a delicious Turkey Pot Pie. The recipe is adapted from an old Bisquick Cookbook recipe.
Turkey Pot Pie
Double pie crust
Turkey Filling:
1 large onion, chopped
6 tablespoons butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth (or 2 cans)
1 1/2 cup half & half or evaporated milk
3-4 cups chopped cooked turkey
3 peeled and diced potatoes
1 can peas
1 can corn
1-2 teaspoons Worcestershire sauce
Egg Wash:
1 egg
1 tablespoon water
Cook and stir onion in butter in dutch oven until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Stir in chicken broth and milk. Then add chopped turkey and diced potatoes. Bring to a simmer, stirring occasionally. Simmer over low heat while preparing the double pie crust (or about 20-30 minutes.) After crust is made, add the corn, peas and Worcestershire sauce.
Place the bottom crust in the pie pan. Pour hot turkey filling in crust. Place top crust over and crimp edges with a fork. Cut a slit in top crust for steam.
Beat the egg and water, then brush over top crust. Bake in 400 degree oven until crust is brown and filling is bubbly, about 1 hour.
Just add what veggies you like or have on hand. Another crust option is a biscuit topping instead of the pie crust. In that case, make the biscuits and place on hot filling, then bake in a 425 degree oven until biscuits are done.
This is what we had for dessert...an apple pie! What else. My husband reminded in the grocery store today, that it is apple season. I took the hint.
Actually, this was just a sneaky way to get a picture of my new Staub Pumpkin Cocotte in the post! The pot was used for the turkey filling, so I guess it is fair game.
Labels: apples, casserole, pastry, pie crust, pies, poultry
By: Sharon Pickering | 12/02/2007 at 3:37 PM | | If you want, you can leave a comment by clicking here.