Food Break - Turkey Pot Pie

Ok so I know you all either still have (or will have possibly at Christmas) some left over turkey.  You know, the stuff that is left once everyone has picked it clean.  Whether it's large chunks of white meat, dark meat or little bits and pieces, grab it and let's make a REALLY yummy Turkey Pot Pie. :-)

Now, you will find with my cooking that sometimes I just go with the flow...I throw in whatever looks, sounds like it would be good. :-)  This was one of those moments...but it turned out great!

So here is the "official" recipe...according to this momma blogger. ;-)

Turkey Pot Pie (this recipe makes 2 pies and will feed 5-8)

What you will need:

2 pie tins or baking dishes (could also do one large pot pie in a glass 9x13 with this recipe)
4 pie crusts (what ever you prefer...frozen, homemade, from a box, etc.)
1-2 cups turkey chunks/pieces
1-2 cup diced fresh carrots
1-2 cup chunked potatoes (small chunks, peeled)
1 cup frozen peas
3/4 cup finely chopped onion
2 tablespoons of butter
water or chicken broth (chicken or turkey broth will give more flavor but water works well also)
flour
Garlic salt, pepper, celery seed ... start with 2 tsp each of garlic salt and pepper, and about 1/2 tsp of celery seed...you can add more seasonings just before you place in pie crust if it needs more salt or pepper.

You'll notice that I was open about the amounts of turkey, carrots and potatoes in the recipe.  Basically you want to come up with about 6 cups of those three items.  So if you have more of one thing and less of something else don't stress about it...just make sure you come with 5-6 cups of those main ingredients all together.

Begin by melting butter in large, non-stick pot.  Add onions and saute for a minute or two on med/hi heat.  Add turkey, potatoes, carrots, and fill pot with water or chicken broth to about 1/2 an inch above all the vegetables.  (As a side note, I also added the left over turkey gravy I had and then the water to the fill point...gave it great flavor and used up more leftovers!)  Heat to a boil and then turn down to a medium heat.  Boil for 15-20 minutes or until carrots and potatoes are tender.  Add peas during the last 5 minutes of boiling time.  During this time, press bottom pie crust in pie tin and then bake at 425 degrees for about 3 min.  Just long enough to start cooking bottom crust.  Remove from oven.

In small dish add 1/2 cup flour and just enough cold water to make a smooth paste.  Slowly stir into boiling vegetable mixture.  Remove from heat (do taste test now to make sure if you'd like more salt or pepper) and poor mixture onto bottom pie crust.  Place top crust, seal the edges, make a few vent slits on top of crust and then bake at 425 degrees for 30-35 minutes or until crust is golden brown and mixture is bubbly.  Remove from oven and let sit for 5-10 minutes before serving.

Yummy, yummy...Enjoy!