Friday, December 18, 2009
Even though we weren't home for Thanksgiving and did not even have turkey on that day, my father-in-law ensured we would have turkey leftovers. God bless him! He put three plates of turkey meat in the freezer and I decided to make a turkey pie from one plate. DELISH!
I wish I could provide exact amount for you, but I was working with what I had and it was at the last minute so here are the basics.
about 3 cups of turkey meat chopped
1 carrot, thinly sliced
1 stalk of celery, thinly sliced
1/2 small onion, finely chopped
salt and pepper, to taste
dash of garlic powder
4 tbsp butter, separated
2 tbsp flour
3/4-1 cup milk
1 tsp dried thyme
1 small can of turkey gravy
pie dough for top and bottom crust (see my quiche recipe for basic dough and notes before for added touches)
Preheat oven to 425 degrees. Prepare pie pan or casserole with half of the pie crust dough. I added 2-3 tbsp Pecorino Romano cheese, 1/4 tsp oregano, 1/2 tsp thyme, and 1/2 tsp marjoram to the flour before making the pie crust. I would have liked to add rosemary, but I was out.
Heat 2 tbsp butter in a large pan. Add onions, carrot, celery, garlic powder salt and pepper and cook over medium heat until veggies begin to become tender.
Add turkey and remaining 2 tbsp of butter.
When butter has melted, sprinkle 2 tbsp of flour over the entire mixture and stir to incorporate.
Let flour cook for 1-2 minutes without burning, then add milk and stir quickly. Add thyme and 1/2-3/4 cup gravy. You're looking for a thick consistency, but not too thick so add more gravy if necessary.
Put turkey mixture into prepared pie crust, cover with pie crust and add 4-5 slits in the top crust to vent steam.
Bake at 425 for 15 minutes, then drop oven temperature to 350 and bake for 20-30 minutes until top crust is brown. I keep a baking stone in my oven to help ensure the center of my pie crust is not soggy and raw, but crispy and brown just like the sides.
Things I would change
My husband missed having potatoes in the pot pie. I did not. If I were making this for my husband, I would add a bit more gravy or make more sauce and add some cooked potatoes to the pie. I actually took my first bite and thought, "This is missing peas...not potatoes" I like the meatiness of the pie and that it wasn't all sauce and veggies. But if you really like sauce and veggies, adjust for your tastes. I would have probably used chicken broth if I had had it instead of the gravy. I just wanted to make sure there was plenty of flavor as turkey can be a bit bland when paired up with strong flavors like onion and celery.