For those of us with leftover turkey, here’s an idea: turkey pot pie. This was my first attempt at any pot pie whatsoever. I don’t really like the “soupy” looking pies, so I made my filling a bit “thicker” than usual.
- 3 cups all-purpose flour
- 1 stick cold unsalted butter (cubed)
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tbsp. ice water
- 2 cups diced turkey
- 1 stalk celery, diced
- 1 cup diced carrots
- 1 medium potato, diced
- ½ onion, diced
- ¼ cup corn starch
- 2 cups turkey/vegetable stock
- Onion powder
- Garlic powder
- Place flour, salt, and sugar in a large bowl and mix.
- Add the butter and use fingertips to rub flour into butter until mixture resembles bread crumbs. (A food processor may also be used).
- Add ice water one tablespoon at a time and mix until the dough begins to form a ball.
- Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for about half an hour.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
- Fold the dough in half, place in a pie pan, and unfold to fit the pan, trim off any excess.
- Refrigerate along with dough for top crust until ready for use.
- Repeat procedure with the top crust.
- Sauté vegetables in a skillet until tender.
- Stir in turkey, vegetable stock and cornstarch (medium heat). Add seasonings.
- Allow mixture to thicken before pouring into crust.
- Cover with top crust and cut a few slits to allow steam release.
- Brush crust with egg wash.
- Bake at 350 degrees until golden brown.