Turkey Pot Pie
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 cup frozen or fresh peas
  • 2 cup diced, parboiled or already cooked potatoes
  • 1 cup of additional add-ins: can be carrots, broccoli, or, as I used in this version, leftover turkey sutffing
  • ½ cup margarine or butter
  • ½ cup all purpose flour
  • ½ cup chopped onion
  • ½ tsp of salt (if you use chicken broth. Drop to ¼ tsp if you use the Oxo)
  • ¼ tsp pepper
  • 2 cups of chicken broth (or add two heaping teaspoons of Oxo Chicken in a Mug to two cups of boiling water)
  • 1 cup milk (I use 2% but you can use skim or whole milk)
  • 3 cups of diced turkey (or chicken if you want a chicken pot pie)
  • 2 9 pinch pie crusts
Instructions
  1. Grease a large casserole dish (I use a 10x8x3 oval white casserole dish) with butter or spray with a non-stick cooking spray
  2. Preheat oven to 425F
  3. In a large saucepan, melt butter over medium heat
  4. Add onions and saute until soft
  5. Add flour, salt and pepper and stir in well. Keep stirring constantly until the mixture is bubbly and smooth
  6. Remove from heat. Slowly add in milk and broth, stirring constantly to keep the mixture smooth.
  7. Return to heat and bring to a boil, constantly stirring. Let it boil for 1 minute.
  8. Add turkey, peas, potatoes and your additional items, stir in and remove from heat.
  9. Roll out your pastry to match the shape of your dish. 2 nine inch pastry crusts will give you enough dough for a big casserole and two small individuals pies.
  10. Pour chicken mixture into greased casserole dish (and the smaller dishes as well if you are doing individual ones.
  11. Fit crust on top, cut out a few holes to allow steam to escape.
  12. Put them all in the oven. The small individual portions will be done in about 15-20 minutes. The large casserole will take about 35 minutes. But check regularly - once the pastry is golden and the filling is bubbling, they're done!
Notes
You will need about 7 cups of filling items, including the turkey, to get the right filling to sauce ratio for this recipe. But feel free to use whatever you think will taste great in the pie. It's a great way to get rid of leftover veggies, potatoes etc.
Recipe by Eyes Bigger Than My Stomach at http://www.melissahartfiel.com/2013/12/29/the-art-of-the-leftovers-turkey-pot-pie/