Turkey Pot Pie

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” pies, so I made my filling a bit “thicker” than usual.

Ingredients:

Crust

• 3 cups all-purpose flour
• 1 stick cold unsalted butter (cubed)
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tbsp. ice water

Filling

• 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
• Salt
• Pepper
• Onion powder
• Garlic powder

Directions

Crust:

1. Place flour, salt, and sugar in a large bowl and mix.
2. Add the butter and use fingertips to rub flour into butter until mixture resembles bread crumbs. (A food processor may also be used).
3. Add ice water one tablespoon at a time and mix until the dough begins to form a ball.
4. Place on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for about half an hour.
5. 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.
6. Fold the dough in half, place in a pie pan, and unfold to fit the pan, trim off any excess.
7. Refrigerate along with dough for top crust until ready for use.
8. Repeat procedure with the top crust.

Filling:

1. Sauté vegetables in a skillet until tender.
2. Stir in turkey, vegetable stock and cornstarch (medium heat). Add seasonings.
3. Allow mixture to thicken before pouring into crust.
4. Cover with top crust and cut a few slits to allow steam release.
5. Brush crust with egg wash.
6. Bake at 350 degrees until golden brown.