Turkey/Chicken Pot Pie

Turkey/Chicken Pot Pie
Turkey/Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Turkey Filling:

  • 3

    tablespoons canola oil

  • 1

    onion (diced)

  • 2

    medium carrots (cut into 1/2" half moons)

  • 2

    celery ribs (halved lengthwise and cut on the bias into 1/2" thick pieces)

  • 1

    sprigs thyme

  • 1

    sprigs rosemary

  • 1

    leaves sage

  • Salt and pepper (to taste)

  • 4

    oz butter

  • 1/4

    cup flour

  • 1

    bay leaves

  • 1

    quart turkey/chicken stock

  • 1 1/2

    cups cooked dark turkey meat (pulled in bite-size pieces)

  • 1/4

    cup heavy cream

  • 1

    cup frozen baby peas

Directions

Divide the dough in half. Roll the dough out 1/4" thick. Place the first half on a parchment covered sheet pan and bake for 15 – 18 minutes in a 375°F oven until golden brown. Allow to cool. • For the Turkey Filling: In a 8-quart pot, heat 3 tablespoons canola oil. Sauté the onions, carrots, and celery with the thyme, rosemary and sage for 15 minutes. Season with salt and pepper. Allow to cool on a sheet pan. Remove herb stems. In the same pot, melt the butter and whisk in the flour. Gradually pour in chicken/turkey stock, and whisking to stay smooth. Add bay leaves and heavy cream. Bring the mixture to a boil and reduce to a simmer. Stir in vegetable mixture, turkey and peas. Adjust seasoning if necessary. Remove from heat and allow mixture to cool. This step may be done ahead. In a large casserole dish, place cooked crust on bottom. Pour turkey filling on top. Place raw crust on top and crimp edges around dish. Brush with eggwash and bake in 375°F oven until bubbling and golden brown.

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