Make this Turkey Pot Pie after Thanksgiving, with the leftover Turkey meat! If you don’t have any turkey on hand, sub it out for chicken for a classic pot pie.
Next to soup, a steaming pot pie can be one of the most comforting winter suppers in the world. My husband and I certainly thought so, as we sat down to dinner with a Michigan snowstorm setting in. You can make this recipe with chicken, of course, but if you’re lucky enough to have leftover holiday turkey meat in the freezer, use that! The mustard in the recipe is intended to compliment the turkey. You’ll find it’s not a gravy-heavy dish; it’s all chunks, steamed in a savoury cheese sauce that permeates and softens the vegetables.
Turkey Pot Pie
2 carrots, chopped
2 medium-sized potatoes, chopped
¼ c peas
2 c shredded turkey (or chicken), cooked
2 T butter
3 T flour
½ c whole milk
½ c turkey or chicken broth
½ c (or more!) grated cheddar cheese
¼ t salt (I like this brand)
½ t dry mustard
1. Preheat the oven to 350. Dot the bottom pie crust with butter. Fill with vegetables and turkey.
2. Melt 2 Tablespoons butter in a saucepan or microwave-safe bowl. Stir in flour; add milk and broth. Heat in the microwave or on the stove until the mixture thickens, stirring. Remove from heat and stir in cheese, salt, and mustard. Spread over the pie filling. Top with second crust, prick crust with a fork, and bake about 25-35 minutes, or until the crust is golden.
Pie Crust (makes 2)
2 c flour
1 t salt
2/3 c butter
4-5 T cold water
1. Mix flour and salt in a bowl. Cut in butter with a fork or pastry cutter until the dough begins to clump together in large crumbs. Sprinkle in water, one tablespoon at a time, mixing with a fork just until the flour is moistened and the dough cleans the side of the bowl.
2. Gather the dough into two balls and roll out each on a lightly floured surface with a rolling pin (or, if you don’t have that tool, with an empty wine bottle!)