Directions for: Classic Turkey Pot Pie
Ingredients
1 double crust all-butter pie crust recipe for 9-inch pie plate (feel free to make your own or go pre-made)
cup butter
1 large sweet onion, diced
5 stalks celery (leaves are fine)
4 large carrots, peeled and diced
cup all-purpose flour
2 cups turkey stock or drippings
cup whole milk
3 bay leaves
tsp each dried basil, marjoram and sage
1 tsp sea salt
5 - 6 cups turkey, chopped (white and dark meat)
1 whole egg, beaten (optional)
Directions
1. In a large heavy bottomed pan or Dutch oven, melt butter. Add vegetables and stir to coat. Cook for 3-4 minutes. Sprinkle flour over and cook for 3-5 minutes more, stirring constantly.
2. Add stock, milk and seasonings and bring to a boil. Lower to a simmer and continue to cook for another 3-5 minutes or until thickened. Remove from heat and stir in chopped turkey.
3. Place half of rolled out dough into pie plate, leaving edges hanging over the sides. Pour half of filling into pie (or as much as you can safely fit). Place second rolled out crust on top and roll edges into a thick crust (I like mine extra thick, which also helps to keep it from burning).
4. Freeze whole pie for reheating later or preheat oven to 425F, place on baking sheet, brush crust with beaten egg (if using) and bake for 35-40 minutes, checking halfway to ensure crust is not burning. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.
5. If cooking from frozen, place on baking sheet, brush with beaten egg (if using) and bake at 425F for 30 minutes. Turn oven down to 400F and continue to bake until crust is golden brown and internal temperature of pie is 165F. If it is darkening too much on the edges, cover edges in aluminium foil and continue baking.
See more: Comfort Food, Main, Turkey, Vegetables