For many of us, the last month (or more) has been an eating marathon filled with good food and good company. Our fridges are overflowing with leftovers and the glory of turkey and stuffing sandwiches have lost their excitement (yesterday a plain ol’ tuna fish sandwich was looking good to me).
After Thanksgiving I amended a turkey pot pie recipe to finish off some of our leftovers without feeling like I was starting to become a turkey myself! It was so easy and delicious to boot. I shared it with my parents and they’ve been begging me to make it over and over again.
As you can see by the photo, I thought I’d be cute and cut a star in the crust to vent (and I’m still perfecting my fluted edges). You’re welcome to cut whatever shaped vent you’d like…a heart, a leaf, the bat-signal…they all serve the same purpose. This recipe is a sure winner for the savory pie lovers.
The Gobbler (Turkey Pot Pie)
- Pastry for a (10 inch) double crust pie
- 4 Tbsp butter
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup gravy (approximately)
- 1 cup water (approximately)
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan. I always like to prebake my crust for extra juicy pies, so prick the bottom of the crust with a fork to vent and bake for 7-8 minutes. You don’t want the crust to be completely baked, but dried out just a little.
Melt 4 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
Stir in the turkey and heat through. Stir the gravy into the turkey and vegetable mixture, and cook until thickened (if too thick, add 1/3 cup water). Cool slightly, then pour mixture into the slightly pre-baked pie shell. Roll out the top crust, and place on top of filling. Use a fork to flute the edges together, and make slits in the top crust to let out steam (this would be where you could also cut a shape to vent).
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown. If your crust is turning too brown before your pie is done, in the last 20 minutes of baking, you can use a very helpful crust shield like I have or simply wrap aluminum foil around the edge to prevent your crust from burning.
- foryourpiesonly posted this