Pot Pie

We love this! Hunter eats it (3 years old) every time we make it.

The best thing about it, it’s really good the day after and even better after that.

I substitute chicken for the turkey and always use homemade broth. I'm sure if you used canned broth it would be just as good. I use any chicken breast, heat up a cast iron skillet, salt and pepper the breasts and get a good browning on each side. Let the breasts cool for a bit, then cube them. I have found that the browner the breast, the better the dish.

You do not have to stir the entire time you are making the filling they way the recipe suggests. Just don’t go to the store for ice cream while the milk, stock, onions and flour are getting ready to boil.

You do not have to be insane about measuring every item. Actually, I think the more veggies the better, up to 2 ½ cups is what I end up adding. The cooking time is usually more than 35 minutes as mentioned. Make sure the top crust is at least golden. It’s ok if the edges are a little dark, I think it adds a great level of flavor.

Tonight I used frozen corn, fresh broccoli and sautéed mushrooms as the veggies.

If I make the pastry for this dish, and you do not have to do that to have it be yummy it’s just a personal preference (you can by two 9" from the store and make it very simple), in total it takes an hour to get it in the oven.



http://southernfood.about.com/od/turkeypierecipes/r/blbb187.htm

Turkey Pot Pie
User Rating 5 Star Rating (4 Reviews) Write a review
By Diana Rattray, About.com Guide
This turkey pie recipe was shared on our forum

Ingredients:

• 1 1/2 cups frozen peas and carrots, thawed under cold water
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups turkey or chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups diced cooked turkey or chicken
• Pastry for 9-inch two crust pie, prepared or purchased

Preparation:

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.