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| Turkey Pot Pie |
Pie crust
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup butter chilled
- 4-8 tablespoons of ice cold water
Cut the butter into the flour mixed with salt. Add water 1 tablespoon at a time and mix until the dough comes together. Divide into 2 parts cover with a plastic wrap and leave in the refrigerator for 30-60 minutes
Pot pie filling
Ingredients
- 1/2 tablespoon each of olive oil and butter
- 3 garlic cloves minced
- 1/2 cup each of fresh green peas, cubed carrots, spinach, chopped onions, cubed zucchini, cubed potatoes
- 1/2 teaspoon or more of each chopped fresh rosemary and thyme
- 2 tablespoons flour
- 11/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon or less of salt
- 1/2 teaspoon fresh ground black pepper
- 2-21/2 cups cooked chopped turkey or chicken
In a pan heat the oil and butter and fry the onions till they become translucent. Add garlic and fry for a minute. Add all the vegetables and sprinkle with 3/4 teaspoon salt and pepper And cover and cook for 7-8 minutes. Move them to one side of the pan. Reduce heat to medium low and add flour and stir and cook for 5 minutes. Add milk and broth which have been warmed a little. Stir to combine. Simmer for 5- 8 minutes. Make sure it's not too thick because it will further get cooked in the oven. If it is too thick add 1/2 cup chicken broth and stir to combine
Roll one part of the prepared dough to fit into a 9 inch pie pan or in my case I used 5 rankings to make personal pies. Press it into the bottom and sides. Divide the pie filling into the rankings or add the whole thing to the 9 inch pie. Roll the other half of the dough and cover the pie. Pole some holes in the pies . Bake for 15 minutes at 350 degrees and 15-20 degrees at 300 degrees. Set aside for 5 minutes before serving
Serve with salad on the side
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| Simple Salad |
