Turkey Pot Pie
We love pot pie here at The Orange bee. My homemade is our all-time favorite. It’s reminiscent of childhood Sunday evening meals, with a pot pie hot from the oven, in it’s tiny little cardboard cup with Ed Sullivan, black and white on the television set. Once I decided to make these from scratch they became a staple on the menu. As soon as the weather turns cool I start craving these little cups of hearty deliciousness. While deciding how to use that left-over Thanksgiving turkey, pot pie seemed the dish to make.
It was one of those days where I didn’t want to leave the house so I began to see what I had to work with. I had one frozen pie crust, a bag of organic veggies from Trader Joe’s and the left over turkey. Hmmm…one pie crust won’t make one big double crust pot pie, and it must have a double crust. You know, to hold all that sauce. Ha! I remembered I had these fun ramekins that hold about 2 cups each. Individual turkey pot pie it would be. One for him and one for me. For you empty nesters, refrigerate the other two and you’ll have a hearty lunch for later in the week.
I love the way they looked and they filled the bill on that chilly, wintry night. Creamy sauce, good for you veggies, moist turkey chunks and a double crust! I sort of wing it when I make pot pies but you’ll find my recipe below that will make you some lip-smacking pot pies. Add a salad made with mixed greens and some chopped up apple or pear, a handful of toasted pecans and you have dinner. Easy peasy! My husband hates peas…but he’ll eat them in these tasty little pies.
Turkey Pot Pie
Author: Linda Walbridge
Recipe type: main course
Serves: 4 small or 1 9" pie
Ingredients
- ½ stick butter
- ¼-1/2 cup flour
- 1-2 cups chicken broth (low sodium)
- 1 cup frozen veggies, (peas, carrots, corn, green beans)
- 1 or 2 prepared pie crusts
- 2 cups cubed chicken or turkey, cooked
- sea salt
- pepper
Instructions
- Preheat oven to 350*F. Spray inside of ramekins or pie pan with cooking spray (I prefer coconut oil spray)
- Rinse the veggies under running water in a colander and allow to drain.
- In a large deep skillet melt the butter. When the butter begins to bubble whisk in the flour a bit at a time until incorporated and like a paste.
- Next whisk in the broth slowly, a little at a time until you have a creamy sauce.
- Add a generous pinch of sea salt and fresh ground pepper and whisk that into the sauce.
- Stir in the veggies and the poultry until well blended.
- If making individual pies, roll out the crust and using a glass the size of your ramekin, cut out 8 rounds of dough. Place one round into each of 4 ramekins. Fill with the chicken mixture and place another round of dough on top.
- Continue until all 4 ramekins are filled and topped with a round of dough. Cut small slits in the top dough to allow steam to escape.
- Decorate with left over dough if desired.
- If making one large pie, place bottom crust into pie pan, fill with chicken mixture and top with remaining dough. Cut slits for escaping steam and decorate if desired with leftover dough.
- Bake in 350* oven until crusts are browned and inside is bubbly. About 20-30 minutes.
- Cover crusts with foil if browning too quickly.
