THE BEST Turkey Pot Pie
Stop what you are doing and go make this right now. I promise, it won’t disappoint. Its a really awesome recipe that uses up that leftover turkey and adds in lots of vegetables to make you feel like you’re eating a little healthier, even though the filling is sandwiched between two flaky and buttery pie crusts! Sometimes you just shouldn’t think about calories….just savor in its delicious glory.
Now, pie making can be intimidating to some who have never done it before. Don’t be nervous! Its just a matter of problem solving, not that every time you make this it’ll be a problem. Really, if you have cold pie dough, half of your worries should subside. No matter how much practice you have, sometimes your pie dough has a bad day. AND-(this should make you feel better)-my crusts totally fell apart for some reason when I was rolling them out and trying to get them in the pie pan was a nightmare. But, no one sees the bottom and the top can be doctored up with egg, so I just sort of pressed the random pieces I had together and it worked out! So, don’t fear! It’ll still be good even if it doesn’t look perfect. Mine certainly didn’t look perfect. I promise it will be delicious! Try this out today! You’ll be glad you did!
THE BEST Turkey Pot Pie
2 9-inch pie crusts homemade or store bought
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped onion
1/4 cup + 1 tablespoon all purpose flour
1/8 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup water
2 cups milk
1 chicken boullion cube
1 1/2 cups roasted turkey (or chicken!)
1/2 cup corn (I use frozen)
1/4 cup peas (frozen again)
1/2 cup broccoli
1/2 cup carrots
1 egg, beaten
Breathe. Relax. This is going to be a snap. Roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. With a fork, poke the bottom of your pie shell 10 times or so. Set aside.
For the filling, melt butter and oil together on medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes or so and start pouring milk and water in slowly to mixture. Stir frequently to prevent lumps, or just switch to a whisk. Once all liquid is incorporated, add in all seasonings and boullion cube. Cook and stir until sauce has thickened, about 3 minutes. Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few drops of water for 5 minutes. Stir in all vegetables and meat into sauce. Take off the heat and spoon filling into pie shell. See? Not so hard.
Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust behind the bottom one, or just squish them together and make some what of a nice edge. Brush egg onto the top of the crust and sprinkle salt and pepper on top. Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!
If you don’t have the patience to roll all your crusts out, you can just serve the filling with homemade biscuits! Easy breezy! Told ya!