Taste & Travel

Turkey Pot Pie


THIS IS A POPULAR dish at hart’s turkey farm restaurant in the White mountains and one of my all-time favourite comfort dishes using leftover turkey, especially during the holiday season. you can make a lighter, less rich sauce by using homogenize­d milk or half and half instead of the heavy cream.

Butter 2/3 cup

Onion chopped, coarsely 1 cup

Celery 1 cup chopped,

Carrot blanched, diced 1 cup and

All-Purpose cup Flour 2/3

Salt 1 tsp Black Pepper 1 tsp

Dried Thyme 1/2 tsp

Chicken Broth 1 ¾ cups

Heavy Cream 1 1/3 cups

Frozen Peas 1 cup, thawed

Frozen Corn 1 cup, thawed

Parsley finely chopped, 1/2 cup

Cooked Turkey Meat diced, 4 cups (a mixture of light and dark meat)

Frozen Pie Crusts 2 pkg (or Puff Pastry), thawed

1 PREHEAT the oven to 425°F.

2 HEAT the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook until the carrot is tender. Stir in the flour, salt, pepper and thyme. Slowly whisk in the chicken broth and cream. Bring to a simmer and stir until the sauce has thickened. Remove from the heat and stir in the peas, corn, turkey meat and parsley. Mix until well combined.

3 SET aside to cool.

4 FIT pie crusts into the bottom of two pie plates. Spoon the cooled filling into each of the pie crusts, then top with another crust. Roll and pinch the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies to allow steam to escape during baking.

5 BAKE until the crusts are golden brown and filling is bubbly, 30 to 35 minutes. If the crusts start to brown too quickly, cover the pies with foil after about 15 minutes. Cool for about 10 minutes before serving. Small individual pies can be made as well using 5 to 6-inch pie plates.

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