Thursday, April 28, 2011

Homemade Turkey Pot Pie

Even though it has been in the high 80's here lately, I still like a hot plate of food for dinner! Pot pies have been one of my favorite meals for years, and they are definitely hot- not to mention creamy, meaty, filling, etc. And, pot pies are the perfect way of bringing an entire meal to the table in one dish. Since I roasted a turkey for Easter dinner, I had enough left-over meat to fill two pies!

My favorite pie recipe calls for chicken, but turkey can substitute very well!


3 cups cooked, diced chicken or turkey
1 1/2 c chicken, beef or turkey stock (preferably homemade!)
1 t dried basil
1 t dried rosemary
1 t dried thyme
3/4 t salt
1/4 t black pepper
1 c cubed potatoes
1 c chopped celery
1 c sliced carrots
1 med. onion, chopped
1/3 c butter
1/2 c flour
3/4 c raw cream
3/4 c raw milk

Pour stock into small saucepan with basil, rosemary, thyme and salt. Heat to boiling, then reduce heat and cover. Simmer while you prepare the rest of the filling (about 15 minutes).

Melt butter in deep skillet and saute potatoes for 5 minutes.

Add celery, carrots, and onions to potatoes and saute for 5 minutes.

Mix flour with veggies and stir over heat for one minute.

Strain the stock and add it to veggies, then add pepper, cream, and milk to mixture.

Cook until thick and bubbly.


3 c flour
1 t salt
1 c coconut oil (solid, chilled)
1 large egg
1 T white vinegar
1/4 c water
1 egg + 1 T milk for crust browning

Mix flour with coconut oil and salt until crumbly.

Mix egg, vinegar and water in a separate cup, then sprinkle over flour mixture.

Use hands to form dough into ball (add water by sprinkles, if needed).

Roll out 2/3 dough to 1/8" to fit in bottom and sides of a 8"-round casserole. Press into corners.

Fill the casserole with the prepared filling, then roll out the remainder of dough to cover the top of the pie. You can weave strips of dough or cut out shapes in a solid top crust. Brush the top crust with 1 egg mixed well with 1 T milk.

Bake in a pre-heated 400 F oven for 35 minutes, or until browned and bubbly.


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