Sunday, November 29, 2020

Deep Dish Turkey Pot Pie

Serving of Golden Brown Turkey Pot Pie
Post-Thanksgiving Comfort Food

Recipe by Robin

Seriously now, is there anyone who doesn’t like pot pies? When my friend Raven shared photos of her post-Thanksgiving turkey pot pies, I knew I had to give the concept a whirl with our leftover 12-pounder for 2. I eliminated the bottom crust to maximize the savory filling, and use more leftover turkey. To simplify further, I employed TJ’s all butter puff pastry rather than making my own. Any good crust will do, since it’s mostly about the filling.This batch o’ filling makes 2 round pies, which can be frozen. Since my freezer is packed, I made one giant pie in a 9” x 11” baking pan, the dimensions of my premade puff pastry.

Another Slice of Deep Dish  Turkey Pot Pie
Deep Dish Delight
Veggies can vary, and include both frozen and fresh. I like the classic peas and carrots, flavored with onion, celery, and parsley. To these I added frozen green beans, at Raven’s suggestion. You could add frozen corn, or anything else you have in your fridge that sounds appealing. Pre-steam to soften anything that’s fresh, like carrots, potatoes, and green beans.

Of course, any poultry from chicken to pheasant can be substituted for the turkey as well. Different spices like curry or saffron or a hint of nutmeg might add an exotic kick. Get creative and have fun with it. Here’s to a happy kick-off of the holiday season.

Deep Dish Turkey Pot Pie in Pan
Deep Dish Turkey Pot Pie
serves about 8

  • 1½ cups sliced or chopped carrots
  • 7 tbsp. butter
  • ¾ cup chopped onion
  • ½ cup finely chopped celery
  • ½ cup flour
  • 2½ cups turkey or veggie broth
  • 1 cup oat (or other) milk
  • 1¼ tsp. poultry seasoning
  • ½ tsp. thyme
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2½ cups turkey cut into chunks
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 2 tbsp. chopped fresh parsley
  • 1-2 sheets premade puff pastry
  • 1 tbsp. melted butter (optional)

Melt butter in large saucepan or electric frying pan. Sauté onion in butter till slightly softened.

Remove from heat. Add flour to pan and stir till well mixed. Slowly add broth and milk, stirring constantly to mix thoroughly.

Bring mixture to a boil, stirring. Reduce heat and simmer, stirring constantly, until mixture thickens, about 5 – 8 minutes.

Stir in poultry seasoning, thyme, salt, and pepper.

Add turkey, carrots, peas, green beans, and parsley. Stir until well-coated with sauce./p>

Spoon mixture into a 9” x 11” baking pan, or into 2 pie plates. Cover with crust. Brush crust with melted butter if desired.

Bake at 375 degrees F. until bubbly and slightly browned on top. If browner crust is desired, place under broiler, watching carefully, for 30 seconds – 1 minute.

Onions and Celery Saute
Starting with Butter Saute
Adding Spices to Roux
Seasoning the Roux
Adding Veggies and Turkey
Adding Veggies and Turkey to the Mix
Filling Complete and ready for crust
Finished Filling looks Fabulous
Pot Pie Baked and Ready to Eat
Topped with Crust and Baked to Perfection

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