turkey pot pie
Turkey pot pie is a family favorite. I usually make a 9 inch pie, however, my son loves the individual pies the best because he's such a fan of the crust.
Use store bought crust to save some time!
How to make Turkey Pot Pie
What you are creating:
A super delicious pie made from your turkey left overs.
Ingredients:
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2 tablespoons flour for each cup of stock
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2 tablespoons butter for each cup of stock
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1 pound bag of baby carrots
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1/2 bag frozen peas
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Pie crust for a double crust pie (store bought our use one of our delicious pie crust recipes!)
Directions
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Par boil the baby carrots, drain, rinse with cold water and set aside.
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Thicken the stock with 2 tablespoons of flour per 1 cup of liquid.
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Melt butter and use a whisk or wooden spoon to incorporate the flour, stirring constantly until it bubbles. Gradually add in the stock until I have the right consistency.
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Add a half bag of frozen peas and the cooked carrots to the mixture. You can be creative with your veggies! Try adding potato cubes, frozen corn or broccoli florets.
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Pull off all the bits of turkey from the carcass and add it to the stock gravy.
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Pour into bottom pie crust. Top with remaining pie crust.
Makes approximately one 9 inch pie.
Variations:
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Use store bought pie crust and line a 9 inch pie with one crust. Add the pie mixture and top with the remaining crust. Bake at 375 degrees until the crust is golden brown and the filling is bubbly.
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If you're making for a large group of people, place the turkey filling in a 9x13 pan. Place refrigerator biscuits on the top and bake until the biscuits are golden brown and the filling is bubbly!