Tuesday, September 30, 2014

Turkey Pot Pie



Fall is the most magical time of the year.  Sweaters and jeans and scarves, OH My!  AND Halloween is almost here!  The year’s best holiday!  Everything about fall puts me in a good mood, as you can see by all the exclamation points!!

Now that the air is crisp and cooler weather is here, we can all use our ovens again!  Comfort foods are  back and one of the first things that pop into mind is pie.   Turkey Pot Pie, to be exact.  What could be better that a nice warm pie on a cool day?  A millions dollars I guess… Not going to happen, so pie it is!



Here’s a super easy recipe.  You can make it in about twenty minutes flat.  This version is a bit lighter as it doesn’t contain any gravy of bĂ©chamel on the inside, only the juices from the vegetables and turkey themselves. 

It has Captain Amazing and Boy Wonder’s seal of approval, so you know it’s pretty darn good. 

Turkey Pot Pie 
2 of your favourite savoury pie crusts
1 leek, halved and chopped, white part only
1 carrot, peeled and cubed
1 medium sized potato, cubed
1 celery stalk, chopped
Approx., 1-2 cups chopped turkey, to taste
Pinch sea salt
Pinch freshly ground pepper
1 tbsp thyme
1 tsp Savoury
2 Bay leaves
1 cup water
1 tbsp arrowroot powder or cornstarch
1 tsp butter

Preheat oven 450°

Prepare a pie dish and line with first rolled out crust.  Leaving the edges to hang over the sides of the plate.

Melt butter over medium heat and add vegetables.  SautĂ© for about 5 minutes until the leeks turn translucent-ish. 

Add the turkey, thyme, savoury, Bay leaves, salt, pepper and water. Blend well and let simmer for about 10 minutes until at least half of the liquids have evaporated or depending how much sauce you prefer in your pot pie. 

Taste the broth to make certain it’s flavourful.  Of course, If not, add more seasoning, der!

Sprinkle arrowroot over the mixture and blend well, let simmer for about a minute to allow the broth to thicken.

Once thickened, spoon mixture into prepared pie dish.  Finish by topping with remaining pie crust and crimp edges however you prefer.  Pierce top to allow steam to escape.

Bake at 450° for 15 minutes and then lower the oven temp to 350°.

Bake until crust is golden brown.  About 15 minutes in a convection oven about 20 in a regular oven.

Leave pie to cool at least ten minutes before serving.


Related Posts Plugin for WordPress, Blogger...