Thanksgiving Turkey Pot Pie
NeedTaste |This changes every time I make it but the bones of this recipe are the same...so tasty and makes your kitchen smell divine A great way to use up all your holiday leftovers . Oh yum The filling is creamy and flavorful, the crust is delicious and flaky. I can't think of a better way to revamp Thanksgiving leftovers
Prep time:
Cook time:
Total time:
INGREDIENTS :
3 cup(s) leftover turkey or chicken cut into cubes2 cup(s) mixed veggies... what ever you want... I used peas
corn
and green beans
1/3 cup(s) butter
1/3 cup(s) flour
1 small onion
chopped
- salt & pepper
to taste
1/8 teaspoon(s) dried thyme
1 1/2 cup(s) chicken broth
3/4 cup(s) milk
PIECRUST
2 cup(s) unbleached or white ap flour
1/4 teaspoon(s) salt
1 cup(s) vegetable shortening... I used Earth Balance a non gmo organic canola / soy mix shortening but any kind will do
1 large egg
2 tablespoon(s) ice cold water
1 tablespoon(s) white vinegar
INSTRUCTIONS :
Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion thyme salt and pepper to taste. Cook stirring constantly until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables.nnHeat oven to 425u00baF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust.nnNOTEnCarrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had. ie crustnnCombine flour with salt. Cut into flour and salt the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.